Smico Inc.-Recipes-Salads-Summer Chicken

2 chicken breasts, boned and skinned
1 lb. (440 gr.) green asparagus, washed and peeled or ends trimmed
1 nectarine, pitted and cut into bite size pieces
1 seedless orange, peeled, sectionned and cut into bite size pieces
2 endives, sliced crosswise in 1/4" slices
1 head of boston or leaf lettuce, washed and cut into pieces
1/2 cup slivered almonds or unsweetened grated coconut
1 tsp cumin powder
1 tsp coriander powder
salt & pepper
olive oil

D ress ing - mix together:

1 cup plain yogurt
1 tbsp honey *
1 tbsp curry powder *
juice of 1 lemon
1 tsp horseradish *
1 tbsp fresh coriander or parsley, minced
salt & pepper to taste

(*: or adjust more or less to your taste)

Chicken: Dry rub chicken breasts with coriander and cumin mixture, salt and pepper to taste. In a skillet, heat 1 tbsp olive oil until hot - add chicken breasts and fry over medium-high heat until well seared on both sides. Lower heat to medium-low and cooking another 5 minutes per side or until done. Remove from skillet and cool.

Asparagus: Place asparagus onto baking tray. Drizzle approx. 1 tbsp olive oil onto the asparagus and turn the vegetables over in the oil until well coated. Place tray in hot (400 F) oven and bake for 5 minutes. Turn asparagus over and bake an additional 5 minutes. Remove from oven and cool.

Almonds/Coconut: In dry, clean skillet - heat almonds or coconut, stirring occasionally with wooden spoon, until browned. Remove at once and cool in a separate plate or bowl.

Cut cooled chicken and asparagus in bite size pieces. Mix with lettuce leaves, almonds or coconut and toss to coat with dressing. Serve. Makes 4 servings.

Bon Appétit !

Our recipes have been tested in our kitchens.
However, please let us know if you find they do not turn out as expected.