Naomi Nachman, aka The Aussie Gourmet, is a personal chef, foodie personality, and cooking show host. She has added cookbook author to her credits. This recipe from her “Perfect Flavors,” published by Artscroll/Mesorah Publication and shared with permission, marries fruit and chicken. It is perfect for summer!
Ingredients
For Salad
1 32-ounce container vegetable broth
1 pound chicken cutlets
1 peach, cubed
1 cup blueberries
6 cups arugula or mixed greens
½ cup honey-glazed pecans, chopped
For Dressing
½ small red onion
1 teaspoon salt
1 teaspoon Dijon mustard
4 tablespoons balsamic vinegar
½ cup honey
1 teaspoon poppy seeds
½ cup olive oil
Directions
1. In a 4-quart pot over high heat, bring the broth to a boil.
2. Add chicken; lower heat to a simmer. Cook for 20 minutes, until chicken is no longer pink in the center.
3. Remove chicken from broth; cool. Once chicken has cooled, slice into bite-size pieces.
4. Prepare the dressing: Place onion into the bowl of a food processor fitted with the “S” blade; chop until very fine. Add remaining the ingredients except olive oil; process with the onion for 10 seconds.
5. While the machine is running, add oil in a slow, steady stream. This will help emulsify (thicken) the dressing and prevent it from separating.
6. Toss all the salad ingredients together in a large bowl; pour dressing over right before serving.
Yields 8 servings
