Vinaigrette
1 cup ruby Port
4 California Dried Mission Figs, stemmed and chopped
1/2 cup chopped sweet onion
1/2 teaspoon sugar
1-1/2 tablespoons red wine vinegar
1/2 cup + 1 tablespoon extra virgin olive oil
salt and freshly ground pepper
Salad
2 cloves garlic, minced
3 portobello mushrooms, stemmed, gills scraped out, and sliced
1 pound Foster Farms Thin-Sliced Chicken Breast Fillets, cut into ¾-inch strips
1 5-ounce bag mixed salad greens
5 tablespoons crumbled, cooked bacon
1/2 cup crumbled Real California Feta Cheese®
California Dried or fresh Mission Figs, for garnish
For vinaigrette, boil Port, figs, onion and sugar in large non-stick skillet over medium-high heat until liquid is reduced to ¼ cup, about 8 minutes. Transfer to blender. Add vinegar and ½ cup olive oil; cover and blend. Season to taste with salt and pepper.
In same skillet, heat ¼ cup of the vinaigrette over medium-high heat. Add garlic and Portobello slices; sauté until tender, about 4 minutes. Season with salt and pepper; remove from skillet. Add remaining tablespoon oil and chicken to skillet. Season with salt and pepper and sauté until cooked through, about 3 minutes.
Toss greens with vinaigrette, bacon, and ¼ cup feta. Top with mushrooms and chicken. Sprinkle remaining feta over top and garnish with figs.
Makes 4 servings.
Kristine Snyder, Kihei, HI
2004 Third Place
Chicken Traditions with Flair Category