April 22, 2021 - A Book & A Recipe

This month's Dinner and a Recipe feature is from Chopping Spree by Diane Mott Davidson. This quick and easy salad is perfect for a night in.

This title is available at BCPL libraries in ebook or print for those mystery/food lovers out there!

Chopping Spree Salad

Ingredients

1 pound skinless, boneless chicken breasts

1/4 cup fresh lime juice

1/4 cup extra-virgin olive oil

1 large head romaine lettuce, out leaves removed

4 canned hearts of plam, well rinsed

Nonstick cooking spray

1/4 cup pine nuts or blanched, slivered almonds

1/2 cup diced fresh jicama

1 cup seeded decided tomato (about 2 medium tomatoes)

1/2 cup trimmed, thinly sliced scallions (about 3 scallions)

Tangy Lime Dressing (recipe follows)

How to prepare

Place the chicken breasts between sheets of plastic wrap and pound them with a mallet to a 1/3 inch thickness. Slice each breast in half lengthwise.

In a 9 x 13 inch glass pan, mix the juice with the oil and place the chicken into this marinade while you prepare the rest of the ingredents and dressing. About 15 to 20 minutes.

Wash the romaine lettuce well. Cut an inch off the top to make edges even. Should have approx. 8 cups of lettuce. Rinse and chill.

Place hearts of palm once rinsed into a bowl of cold water and brine 5 minutes.

Lightly spray a small saute pan. Toast pine nuts over medium low heat and stir frequently until golden, allow to cool on a plate to the side.

Remove hearts of palm from water and pat dry. Cut into 4 inch discs. Wrap and chill until ready for salad.

Dice jicama and tomatoes. Slice and set scallion to the side as well. Spray grill with nonstick. Preheat.

Grill chicken on medium high to high for about 4 minutes per side. Remove to cool and then slice into bite size pieces.

Toss and then sprinkle pine nuts on top. 

Makes 4 large servings.

Tangy Lime Dressing

1/2 garlic clove, minced

1/4 teaspoon dried fines herbs

1 tsp minced parsley

1 tsp minced cilantro

1/3 cup buttermilk

1 1/2 tablespoon lime juice

1/3 cup mayonnaise

3 tablespoons of heavy cream

1 tablespoon of fine grated parmesan cheese with reggiano

Salt and pepper for taste

Whisk or food processor for less than a minute before adding buttermilk, lime, and mayonnaise until smooth. Add spice mix with cream and cheese. Blend. And salt or cheese to cut flavor if too tangy.

Of course let us know if you try this recipe (or this mystery novel)! We love to hear from you.