Lisa Lindberg from Amboy Cottage Cafe prepared this salad to accompany her Cottage Bread, using ingredients from Whole Grain Milling (Cottage Bread recipe can be found under ‘Sides’)

For Salad: 

Yield: 2 salads

6 oz boneless, skinless chicken breasts
salt and pepper, to taste
1/2 t dried thyme
2 c fresh Mesclun salad greens 
1 orange, peeled and sliced
10 slices red onion
1 c red and black raspberries
1/2 c candied almond slices
1/2 c raspberry vinaigrette dressing

Place chicken breast in a shallow pan, sprinkle with salt, pepper, and thyme. Add 1 unpeeled garlic clove, and cover with lid. Place on stovetop over a medium low flame and braise until internal temperature is 170 degrees F, about 20-25 minutes. Cool until you can pull meat apart with fingers. Slip garlic from skin, combine with pulled meat and juice. 

Place chicken in a bowl and add the rest of the ingredients, mesclu through almonds. Add raspberry vinaigrette dressing. Serve with Cottage Bread. 

For Raspberry Vinaigrette:
Yield: about 2 cups

12 oz apple raspberry juice concentrate  
1/2 c olive oil
1 t salt
1/4 t pepper
1/4 c balsamic vinegar
1 garlic clove, smashed

Combine ingredients and shake to mix thoroughly.  

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