Recipes

Honey Barbecue Chicken & Sunflower Salad with Chamapagne & Saffron Vinaigrette

Honey Barbecue Chicken & Sunflower Salad with Chamapagne & Saffron Vinaigrette
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Serves: 4

Ingredients:

  • 1 head frisee lettuce
  • 2 cups sunflower sprouts
  • 3/4 Greek oilve (sliced, pitted)
  • 1 cup plum tomato (seeded, diced)
  • 2 tablespoons sugar
  • 1/2 cup red bell pepper (fine dice)
  • 4 ounces Champagne vinegar
  • 2 tablespoons Dijon mustard
  • Pinch saffrom threads
  • 12 ounces extra virgin olive oil

Instructions:

Honey Barbecue Chicken

Composed Salad

  • Wash frisee and sprouts, dry, toss with olives and tomatoes. Coat with vinaigrette just before serving

Vinaigrette

  • Whisk sugar and Dijon together. Add saffrom and bell pepper. Add vinegar, whick briskly and let stand for a few minutes. Whisk in oil slowly to create an emulsion. Refrigerate.

Shopping List:

  • 1 head frisee lettuce
  • 2 cups sunflower sprouts
  • 3/4 Greek oilve (sliced, pitted)
  • 1 cup plum tomato (seeded, diced)
  • 2 tablespoons sugar
  • 1/2 cup red bell pepper (fine dice)
  • 4 ounces Champagne vinegar
  • 2 tablespoons Dijon mustard
  • Pinch saffrom threads
  • 12 ounces extra virgin olive oil
  • At the deli, ask for 4 thick slices of Dietz and Watson® Honey Barbecue Breast of Chicken