Fingerling Potato, Grilled Chicken & Spinach Salad

RECIPES | November 2017

artSAVOR 75

Fingerling Potato, Grilled Chicken
& Spinach Salad

To stuff or not to stuff? That is the Thanksgiving question and my answer is simple, “Don’t do it!” My style of cooking embraces all that is crispy, crunchy, light and airy and packed with deep flavor, so anything that is gooey and schmaltzy is definitely out. I use this salad as my delicious replacement. I promise you will lick your fork. It is the perfect complement to turkey, with loads of flavor and texture.
artSAVOR 75 Ingredients

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Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

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Side, Main, Entree, Holiday, Chicken, Salad
Serves 8 – 10

INGREDIENTS

Vinaigrette
¼C     Balsamic Vinegar
¼C      Red Wine Vinegar
1T       Lemon Zest
5T       Lemon Juice, Freshly squeezed
1T       Dijon Mustard
 2T      artSAVOR 75, already mixed in oil (See Directions Below)
1t       Oregano
½t       Red Chili Pepper Flakes, Optional
D        Sea Salt and Pepper,  Freshly ground
2T       Olive Oil

Salad
2lb    Chicken Thighs, Boneless, Skinless, Cut in 1” pieces
½C    artSAVOR 75, already mixed in oil (See Directions Below)
1T     Lemon Juice
D       Sea Salt and Pepper
2T     Olive Oil
1C     Multi-Color Fingerlings Potatoes, Boiled al Dente,  Halved
1T     Lemon Juice, more if needed to your taste
2t      Tarragon, Dried
D       Sea Salt and Pepper
2T     Olive Oil
2C     Cherry Tomatoes, Halved, Roasted See Recipe
8C     Spinach leaves, Stems removed          
3T     Chestnuts, Toasted and Chopped
½C    Fresh parsley, roughly chopped
1C     Bacon, Cooked, chopped – More if desired
½C    Panko
1t      Oregano
½t     Thyme
D       Sea Salt and Pepper
D       Olive Oil

DIRECTIONS

Vinaigrette
In a mixing bowl, add balsamic and red wine vinegar, mix well
Add lemon zest, lemon juice, mustard, artSAVOR 75, oregano, parsley, chili flakes, salt and pepper
Mix thoroughly
Whisk in to emulsify, set aside

Dressing
Place chicken in a mixing bowl
Add artSAVOR 75, lemon juice, Salt and pepper and oil, toss to mix
Refrigerate for couple of hours, until ready to cook

Heat oil in wok on medium high heat, bring chicken to room temperature
Sauté chicken 5-7 minutes, or until chicken done, set aside

Place potatoes in a mixing bowl
Add lemon juice, tarragon, salt and pepper, toss to mix well, set aside
Add oil to the same wok over medium heat
Add potato mixture, toss to sauté until golden and edges crispy, set aside
Place panko in mixing bowl
Add oregano, thyme, salt, pepper, mix well
Drizzle oil and sauté for 20 seconds, do not burn

To Serve & Garnish
In a serving bowl, drizzle dressing around the sides
Add chicken, potatoes, tomatoes, spinach, parsley, bacon and toss to coat lightly
Add Chestnuts and panko-mixture and serve 

artSAVOR MIXTURE

For even flavor in every bite, combine one entire package of artSAVOR with ¾C Olive oil.
Store unused mixture preferably in an airtight glass container in the refrigerator for future use.
artSAVOR blends mixed in oil will keep refrigerated for up to 90 days.

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