Recipe Breaded Chicken Spinach Salad with Creamy Feta Wine Dressing

flyinglentris

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Breaded Chicken Spinach Salad with Creamy Feta Wine Dressing:

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Ingredients:

1) Breaded chicken patty - 2
2) Spinach, leaves - 2 cups
3) Onion - 1 to 2 slices
4) Tomato - 1
5) Cucumber - 1/2
6) Anaheim Pepper - 1/2
7) Garlic, crushed - 4 to 5 tspns.
8) Canadian Bacon - 1 slice
9) Feta cheese - 6 Oz.
10) Cream cheese - 1 to 2 tblspns.
11) Half n half - 1/8 cup
12) Olive oil - 2 to 3 tblspns.
13) Wine, Pinot Noir - 1/4 cup + 4 or more tblspns.
14) Basil - 1 tspn.

NOTE: The above ingredients and amounts will produce two servings.


Procedure:

1) Blend cream cheese, half n half, olive oil, garlic and basil.
2) Dice 1/4 cucumber and stir into the cream.
3) Stir in 2 Oz. feta cheese and the wine.

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4) Halve and cross cut the Anaheim pepper.
5) Slice and quarter 1/4 cucumber.
6) Slice onion and halve to create onion strips.
7) Dice tomato and Julienne cut Canadian bacon.

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8) Cut breaded chicken patty into cubes.
9) Soak the breaded chicken cubes in 4 or more tblspns. wine.

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10) Lay spinach out on a salad plate.
11) Mix Anaheim pepper, onion, cucumber, tomato and Canadian bacon.
12) Lay the mix over the spinach.
13) Layout breaded chicken cubes on the salad base.

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14) Drizzle the creamy wine salad dressing over the salad.
15) Serve.
 
Last edited:

The Late Night Gourmet

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Here is my version of your dressing recipe. Since I was actually making it, I noticed something I hadn’t noticed before. I scaled back the amount of garlic you call for significantly. I don’t know how you could possibly have 4 to 5 tablespoons of garlic without it blowing your head off. I put 1 tablespoon, and it was overpowering. I had to add a little bit extra of everything else to dilute it.

I also wasn’t sure what you meant by “spice” in step one. Since there’s no mention of basil in the recipe, I assumed that was what you meant.

I also decided to finely chop the feta cheese, since it helped incorporate it with the liquid ingredients.

The final verdict? This is good. I think that the dressing works best when incorporated with other ingredients that you show on your plate, as opposed to using it as a dip: the garlic is still too much. I think I will want to try this recipe again, but maybe with a teaspoon of garlic.

now, great news: I had a grilled chicken on pita bread with hummus and garlic paste, with pickles, and I dipped it in the dressing. It works beautifully with Middle Eastern flavors.
 
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flyinglentris

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View attachment 57632

Here is my version of your dressing recipe. Since I was actually making it, I noticed something I hadn’t noticed before. I scaled back the amount of garlic you call for significantly. I don’t know how you could possibly have 4 to 5 tablespoons of garlic without it blowing your head off. I put 1 tablespoon, and it was overpowering. I had to add a little bit extra of everything else to dilute it.

I also wasn’t sure what you meant by “spice” in step one. Since there’s no mention of basil in the recipe, I assumed that was what you meant.

I also decided to finely chop the feta cheese, since it helped incorporate it with the liquid ingredients.

The final verdict? This is good. I think that the dressing works best when incorporated with other ingredients that you show on your plate, as opposed to using it as a dip: the garlic is still too much. I think I will want to try this recipe again, but maybe with a teaspoon of garlic.

now, great news: I had a grilled chicken on pita bread with hummus and garlic paste, with pickles, and I dipped it in the dressing. It works beautifully with Middle Eastern flavors.

I love garlic. I used a bottled Christopher Ranch garlic and you are correct, there is a typo or two in the recipe which I have corrected. It should be 4 to 5 tspns., not tblspns. Also, basil is the only spice, so it should be just basil and not the ambiguous spice.

I will correct the typos.

BTW: Hey, it's wonderful to see that you felt inspired enough to try this. This salad dressing truly is a tasty one and I had not thought to use it as a dip. But yes, it does go better with something breaded, like the chicken patties I used. I tried it with just a salad without the breaded chicken and it was still great, but lost something without the breaded chicken.
 
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Morning Glory

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I've never come across using wine in a dressing before - and believe me I'm well read in culinary terms! Most so called 'wine' dressings are made with wine vinegar which is more acidic but less strong in taste. Interesting...
 
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