Chicken And Blackeyed Pea Salad
with Honey & Mustard Dressing
Serves 6
The Dressing:
2 Tablespoons honey
2 Tablespoons dijon mustard
2 teaspoons soy sauce
1/4 cup Balsamic vinegar
1/2 cup extra virgin olive oil
All ingredients must be at room temperature.
In the bowl of a food processor add the honey, mustard, soy sauce and vinegar. Process briefly. With motor running, slowly add the olive oil. Set aside
The Salad:
5 skinless and boneless chicken breast halves
2 Tablespoons vegetable oil
1 teaspoon Balsamic vinegar
1 teaspoon fresh thyme, minced
1 teaspoon fresh cracked black pepper
1 Tablespoon kosher salt
1/2 cup celery heart, minced
1 cup green onion, minced
1/2 cup flat leaf parsley, minced
1/4 cup dried cranberries, minced (found in most health food shops)
5 cups mixed salad greens
1 15 ounce can blackeyed peas, rinsed and drained
1/4 cup roasted salted peanuts, minced
INSTRUCTIONS
Whisk together the oil, vinegar, thyme and pepper in a non-corrosive dish. Coat both sides of each breast with this marinade, cover and refrigerate for 30 minutes (and up to 6 hours)
Heat a large skillet over medium heat, add the chicken breasts, and sauté, turning once, until lightly browned and cooked through, about 3 minutes per side. Sprinkle with salt, cool, dice and combine with the pan juices, the celery, green onion, parsley and cranberry. Refrigerate.
Just before serving divide the greens among six plates. Toss the dressing with the chicken, then spoon it on top of the greens. Garnish with the blackeyed peas and peanuts.
Chef Elizabeth Terry
From: Savannah Seasons, Food and Stories from Elizabeth on 37th
Doubleday Publishing, June 1996 Local Bookstores
