Smoked Chicken Salad with Lime Vinaigrette

Apr 23, 2018

This hearty salad is packed with vegetables and loaded with fiber. It’s a snap to make using convenient, fully-cooked chicken breasts already perfectly seasoned with southwestern style flavour. Just toss the chicken with veggies and beans, and dress with a tangy lime vinaigrette for a delicious lunch or dinner.

Ingredients

• Perdue Short Cuts Carved Chicken Breast, Southwestern Style
• 5 oz. mixed greens or spring greens
  
• 1 red onion, finely sliced
• 1 red bell pepper, sliced
• 2 avocados, chopped
• 1 can (11 ounce) corn niblets, drained
• 8 oz. can dark red kidney beans, drained
• 1/3 cup olive oil
  
• 1/2 cup fresh lime juice
• 2 1/2 teaspoons minced shallot
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Whisk together olive oil, lime juice, shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined. Set aside.
2. Gently toss together chicken, greens, onion, bell pepper, avocado, corn niblets, and kidney beans in a large bowl. Add 6 to 7 tablespoons vinaigrette; toss to coat. Divide salad onto 4 plates. Serve with remaining vinaigrette.

Snapper Almondine

Apr 23, 2018

Quick and easy to prepare, red snapper fillets are lightly seasoned, pan-fried, and served with a delicate lemon butter sauce along with a topping of crunchy sliced almonds.

Ingredients

• 4 fresh Red Snapper fillets (6 oz each)
• ½ cup flour
• sea salt, to taste
• ground black pepper, to taste
• 1 cup sliced almonds
• 3 tablespoons butter, divided
• 1 tablespoon white wine, optional
• 1 tablespoon fresh parsley, finely chopped
• ¼ cup lemon juice
• Vegetable oil, for frying

Directions

1. Add flour to a medium-size bowl.
2. Season snapper fillets with salt and pepper.
3. Dredge fillets in flour.
4. Melt 2 tablespoons butter and a little vegetable oil in a shallow skillet over medium-high heat; add fillets and cook 3 to 5 minutes per side until golden brown and cooked through.
5. Remove fish fillets from skillet and place on a warm plate.
6. Add sliced almonds to pan and cook until golden brown. Add white wine, remaining 1 tablespoon of butter, parsley and a squeeze of lemon juice. Cook in pan for 1 minute to reduce slightly. Spoon sauce over pan-fried fish.