Warm Chicken Breast Spinach Salad with Champagne-Lychee Vinaigrette
By Ming Tsai
3 large naturally raised chicken breasts, julienned
1/2 cup extra virgin olive oil
2 large shallots, sliced
1 pint sliced button mushrooms
1/4 cup fresh lychees, halved
1 heaping tablespoon Dijon mustard
1 cup Champagne
Juice of 1 lemon
Organic baby spinach
Kosher salt and freshly ground black pepper to taste
Canola oil, for cooking
Crusty bread, for serving
In a large saute pan over medium heat coated lightly with canola oil, add chicken, season and saute until cooked through, about 4-6 minutes. Remove chicken to a plate. Add about 2 tablespoons olive oil to pan and add shallots and mushrooms, season and saute until softened, about 2 minutes. Add lychees and Dijon mustard, deglaze with Champagne and reduce by 75%. Whisk in remaining olive oil, add lemon juice and chicken, and check for flavor. Pour contents of pan over spinach in a heat-proof bowl. Toss salad, garnish with freshly ground pepper and serve with crusty bread.
Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the nation.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.
Follow WGBH Foodie