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Mixed Green Salad with Thyme Braised Chicken and Raspberry Vinaigrette

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.