FRISBEE CHICKEN SALAD

INGREDIENTS

SALAD:

1 Cup – Organic Frisee

1 Small – Purple Beet (Peeled and shaved thin)

2 – Organic Apricots (Sliced)

2 Tbsp – Sunflower Seeds (Praline if preferred)

Freshly Ground Coarse Black Pepper

Smoked Flake Salt

POACHED CHICKEN BREAST:

1 to 1½lb – Free Range Boneless Skinless Chicken Breast

1 Sprig – Fresh Tarragon Leaves

2 – Bay Leaves

2 Cloves – Toasted Garlic

Salt & Pepper

ORANGE VINAIGRETTE: 

1 Cup – Freshly Squeezed Orange Juice (Or 100% Juice not from concentrate)

1/4 Cup – Kasandrinos Extra Virgin Olive Oil

2 Tbsp – Organic Honey

2 Tbsp – Champagne Vinegar

Thickening Agent i.e. Tapioca Starch or Xanthan Gum 

PALEO SANDWICH BREAD:

1 Cup – Almond Meal

½ Cup – Otto’s Natural Cassava Flour

½ Cup – Organic Gemini TigerNut Flour

1½ Tsp – Baking Soda

¼ Tsp – Salt

½ Cup – Garlic Infused Gold Nugget Ghee

8 – Handsome Brook Farm Pasture Raised Eggs

2 Tbsp – Fresh Chives (Finely Diced)

1 Tsp – Champagne Vinegar

DIRECTIONS

“BREAD” INSTRUCTIONS:

The bread is super easy to make. First off, preheat your oven to 350ºF. In a mixer, mix all of your dry ingredients. If you want the garlic and chive flavor, heat half a cup of ghee in a skillet and let two cloves of smashed garlic simmer in it until it is a light golden brown. Let the ghee cool off a bit and strain it into the dry mixture along with the finely diced chives. Save the garlic, because we will use it to poach the chicken. Add in eggs, mix well and  pour it into a standard size loaf pan. I lined mine with parchment paper for easy release. You can add different kinds of seeds on top of the loaf if you want. Pop that baby in the oven for 30-35 minutes until an inserted toothpick comes out clean. Remember, bake time will vary depending on weather and the type of pan you use. A word of advice, this bread is very filling, so thin slices are great. If you want to use it for sweet things, I would suggest not adding the garlic and chives. Onward to the other pieces of the Frisbee Chicken Salad.

POACHED CHICKEN: 

While the bread is baking, lets poach the chicken. That sounds difficult right? Not at all. It’s probably one of the easiest way to guarantee tender and moist chicken. Put your chicken breasts in a pot, submerge it by an inch of room temp water. Add in spices of your choice. In my case, I used fresh tarragon, bay leaf, toasted garlic cloves, salt and black pepper. Set the pot on the stove on medium-high heat and bring it to a rolling boil. As soon as it starts boiling, reduce the heat down to a simmer. You want to simmer the chicken breast until the internal temperature reaches 165ºF. The cook time will depend on how thick your breasts are. Check the temp between 12-14 minutes. I like to let it get to about 160-162ºF and finish it off in a skillet to get a nice golden brown color. While the Chicken for the Frisbee Chicken Salad is poaching, let’s make the vinaigrette.

VINAIGRETTE INSTRUCTIONS: 

This is probably the easiest part of the Frisbee Chicken Salad. I used a hand mixer and blended all of the ingredients together along with a heaping teaspoon of xanthan gum and you are done. That’s one of the nicest things about xanthan gum is because you don’t have to heat it like many other thickening agent. It is very versatile and naturally gluten-free. If it is too thick, add a bit more orange juice. If your sugar content in your mixture is too high, it might hinder the thickening properties of the xanthan gum, so keep that in mind. For those who are not a fan, you can use tapioca starch or arrowroot powder to thicken the vinaigrette. The only draw back is, you have to heat it and let it cool off before using it. The bread should be close to done by now so, let’s assemble the Frisbee Chicken Salad!

Slice the bread into slices about half an inch thick. This is where a bread knife really comes in handy. I brush the bread with a bit of ghee and set it in the oven at 400ºF to let it toast for about 5-8 minutes. Turn them half way through. I like mine drier, like a melba toast. It adds a nice crunch. Slice the Chicken breast into thin deli style slices, layer it evenly on the toast. On the top add: frisee, beets, apricot, sunflower seeds, black pepper, smoked flake salt and a drizzle of vinaigrette. This dish is light, refreshing and perfect for a hot summer day! There you have it, my paleo Frisbee Chicken Salad. Until next time, eat up my friends!

 

Recipe from Between Two Forks 



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