Recipes
Photo by Emily Sterne
Warm Chicken Breast Spinach Salad with Champagne-Lychee Vinaigrette
Episode 606: Lychees/Champagne
Serves 4
Ingredients
3 large naturally raised chicken breasts, julienned
1/2 cup extra virgin olive oil
2 large shallots, sliced
1 pint sliced button mushrooms
1/4 cup fresh lychees, halved
1 heaping tablespoon Dijon mustard
1 cup Champagne
Juice of 1 lemon
Organic baby spinach
Kosher salt and freshly ground black pepper to taste
Canola oil, for cooking
Crusty bread, for serving
Directions
In a large saute pan over medium heat coated lightly with canola oil, add chicken, season and saute until cooked through, about 4-6 minutes. Remove chicken to a plate. Add about 2 tablespoons olive oil to pan and add shallots and mushrooms, season and saute until softened, about 2 minutes. Add lychees and Dijon mustard, deglaze with Champagne and reduce by 75%. Whisk in remaining olive oil, add lemon juice and chicken and check for flavor. Pour contents of pan over spinach in a heat-proof bowl. Toss salad, garnish with freshly ground pepper and serve with crusty bread.
Related recipes
Bacon Wedge with 1,000 Tropical Island Dressing
Chicken Salad with Mangos and Toasted Cashews
Glazed Chicken Thighs and Carrots
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
