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Chopped Salad with Raspberry Vinaigrette

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1 bunch Celery
4 Medium vine-ripe Tomatoes
1 small bunch Green Onions
Bacon, 1/3 lb., thick cut if possible
3 Chicken breasts, boneless and skinless

Preheat oven to 400° F.

In a large salad bowl, combine:


Celery: remove some outer stalks, trim bottom and the very top – chop all the rest
Diced tomatoes
Diced green onions

Meanwhile:

Cook bacon, allow it to drain & cool to room temp, then chop – add to bowl

Sauté chicken on high heat (using 2T light olive oil), season with salt & pepper
Once both sides are seared, remove from stove and finish chicken in the oven – takes about 15 minutes

Remove cooked chicken from oven; allow it to cool on a plate covered with a paper towel. Once chicken is @ room temperature, dice and add to salad bowl

Dressing:

¾ C. Olive Oil
¼ C. Raspberry vinegar
Kosher salt
Pepper
Pinch of sugar
Pinch of dried mustard
2 Tbs. Water
Put in empty salad dressing bottle and shake

Serve with LaBrea Cibatta bread: thinly sliced, toasted, rub with garlic and drizzle olive oil + some Kosher salt

 

Richard Sherwood 

 

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