This recipe may be
reproduced with the following credit:
Recipe from
SIMPLY SAUTÉ
by
SILVIA BIANCO (Marlowe & Company; December 2003; $16.95/trade
paperback)
CHICKEN-PEAR-ARUGULA SALAD WITH SESAME POPPY DRESSING
Makes 2 servings
3 medium eggs,
beaten with a splash of water
Salt and freshly ground black pepper to taste
1 medium clove garlic, minced
1 teaspoon Italian (flat-leaf) parsley, stems removed and chopped
1 cup unseasoned breadcrumbs
1/2 cup grated Parmesan cheese
2 large boneless chicken breasts, split, each piece cut horizontally
into
3 thin slices and dredged in seasoned flour
3 to 4 tablespoons olive oil
4 cups fresh arugula, cleaned and dried
2 cups fresh spinach, cleaned and dried
3/4 cup Sesame Poppy Dressing
(see below)
2 ripe pears, sliced vertically and very thin
1/2 cup Asiago cheese shavings
1/2 cup shelled walnuts
2 slicing tomatoes, cut 1/4-inch thick in half-moon slices (use plum
tomatoes if
slicing tomatoes are not of high quality)
Season the beaten eggs with salt, pepper, garlic, and half the parsley. In another mixing bowl, combine the breadcrumbs with half the Parmesan cheese. Dip the chicken pieces first in the egg mixture, then the breadcrumbs. Be sure they’re coated evenly. Heat the olive oil in a large skillet. Sauté the dredged chicken strips in the hot oil for about 1 minute on each side, until each piece turns opaque and golden brown. Set the chicken aside on paper towels to absorb excess oil.
Toss the arugula and spinach in a large mixing bowl with 3 to 4 tablespoons of the dressing. Add additional dressing if desired, and toss again. Put the tossed greens on a serving platter or individual salad plates, top with pear slices, chicken pieces, cheese shavings, and walnuts. Ring the outer edges of the salad plates with tomato slices, sprinkle with remaining parsley, and serve.
Makes 2 cups
1 cup apple cider vinegar
1/3 cup sugar
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup scallions, chopped, green part only
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil