A warm vinaigrette brings the sauté and the greens together, giving the finished dish the dressiness of a composed salad and the simplicity of a one-pot meal.
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Really good one-dish dinner- seemed healthy. Great with the suggested Mango-lime Granita for dessert. Down-side: long prep time and problems with the dressing. They should have had the sun-dried tomatoes in a tablespoon or cup measurement. My sun-dried tomatoes come already chopped. Dressing did not hold together, and even though I have a quality Breville blender, it did not really puree the tomatoes and chile. But the solids were very tasty and I just incorporated them into the salad an used the remaining oil mixture for the dressing.
I gave this four stars for the dressing and the nice combination of ingredients that made for a pretty presentation. One bone to pick: I buy sun-dried tomatoes that are already chopped, so I haven't a clue what quantity makes up one tomato. I had to guess at the amount, but the dressing came out very tasty anyway. Only four stars because I don't think the chicken is very special this way. Next time, I'd omit the breading, marinate it in lime, garlic, red pepper flakes, and olive oil and do it on a ridged grill pan. Breading wasn't necessary, and the chili powder didn't add much. Plus, since I used a nonstick skillet to fry the chicken, there was a only a negligible amount of bits left in the pan in which to heat up the dressing.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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