Another casual classic that’s a springtime must.
Creativity is the differential. Toppings. Dressings. Endless options.
The Menu Shoppe has it covered…
more great tips for great menus.
Ideal for Daily Specials…especially on our LED Board.
Popular pairings. Rustic renditions…or small plates.
Buffalo Chicken Salad with Bleu Cheese-Buttermilk Dressing
More popular pairings…
3 cups cubed red potato
1 large carrot
1 celery stalk
1 1/2 tablespoons olive oil
2 tablespoons hot sauce
1 tablespoon paprika
6 cups shredded romaine lettuce
2 cups cherry tomato halves
Combine the first 3 ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour. Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler. Place strips in a bowl of ice water.
Let stand 30 minutes. Place potato in a saucepan–cover with water. Bring to a boil–
cook 15 minutes or until tender. Drain– cool. Prepare grill. Remove chicken from dish–discard marinade. Place chicken on grill rack coated with cooking spray–grill 5 minutes on each side or until chicken is done. Cut chicken diagonally across grain into thin slices. Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken,
and tomato halves. Serve with Blue Cheese-Buttermilk Dressing.
Blue Cheese-Buttermilk Dressing
1/2 cup plain fat-free yogurt
3 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled blue cheese
Combine first 6 ingredients in a bowl–stir with a whisk until blended. Stir in onions and cheese.
Baby Brioches with Chicken Salad and Bacon
Small Plate cute.
2 chicken breasts from a rotisserie chicken—skin and bones discarded, chicken cut into 1/3-inch dice
4 slices of applewood-smoked bacon
2 small plum tomatoes, cut into 1/4-inch slices (16 slices)
1/3 cup mayonnaise
1 celery rib, minced
1/2 small shallot, minced
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
2 teaspoons minced flat-leaf parsley
+ 32 large flat-leaf parsley leaves
16 mini brioche rolls (about 2 inches)
Preheat the oven to 325°F. In a large skillet, cook the bacon over moderate heat until browned and crisp all over, about 5 minutes. Transfer the bacon to paper towels to drain, then cut each slice into 4 pieces. Using a paring knife, cut a 1-inch round plug out of the top of each brioche roll. Carefully hollow out the rolls. Set the rolls on a baking sheet and warm them in the oven to refresh them, about 5 minutes. In a medium bowl, combine the the mayonnaise, celery, shallot, minced parsley and lemon juice. Stir in the diced chicken and season the salad with salt and pepper. Spoon 1 tablespoon of the chicken salad into each brioche roll, garnish with parsley leaves and cover with a tomato slice. Top each roll with
1 teaspoon of chicken salad, garnish with the bacon and serve.
Rustic Chicken Salad
…and of course, rustic dishes add sophisticated panache
2 celery ribs, with leaves
2 carrots, peeled and halved
6 parsley sprigs and 2 bay leaves
Salt, to taste
8 boneless chicken-breast halves, 6 ounces each
2 medium-sized fennel bulbs, cored (ferns chopped)
1/2 pounds tender green beans (blanched)
3 cups ripe cherry tomatoes or grape tomatoes–halved
3 tablespoons large capers, drained
1 cup black olives (Niçoise or Gaeta)
1/2 cup whole flat-leaf parsley leaves
Salt and freshly ground black pepper, to taste
3/4 cup Sunshine Vinaigrette
Place 4 quarts of water in a large pot. Add the onion, celery, carrots, parsley, bay leaves, salt, and peppercorns. Bring to a boil. Reduce heat–simmer for 15 minutes. Add the chicken–return to a boil. Reduce heat–simmer for 15 minutes or until cooked through. Remove from the liquid and cool to room temperature. Remove the skin. Shred the chicken into large pieces. Place in a large bowl. Trim the fennel bulbs and slice lengthwise into strips
1/4-inch wide. Add to chicken with the green beans, tomatoes, capers, olives, parley, and chopped fennel ferns. Season with salt and pepper. Shortly before serving, toss with the vinaigrette to prevent the greens from discoloring.
Mostly a sweet lemony dijon concoction.
8 tablespoons lemon juice
2 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup extra-virgin olive oil
Salt and pepper, to taste
Combine the lemon juice, mustard, sugar, salt, and pepper in a bowl. Whisking constantly, slowly drizzle in the oil until the dressing has thickened.
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