North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Quil Ceda Village - Favorite Neighborhood Stores

Spring Chicken Salad


March 14, 2018 | View PDF

Courtesy Photo

CSring Chicken Salad by Chef John Ponticelli.

As the Garde Manger Chef at Tulalip Resort Casino, and with spring fast approaching, I decided to create a special salad for our Espresso Bar Grab and Go guests. Nothing says warm weather is around the corner like a spring chicken salad. All throughout the year, my focus is to always use as many local ingredients as possible. This refreshing salad will be sure to satisfy your pallet and get you ready for the sunny days ahead.

Serves 4


4 - 4 ounce boneless, skinless chicken breasts

12 ounces spring mix or favorite greens

1 ounce fresh carrot, shredded

1 ounce fresh red cabbage, shredded

2 ounces dry cranberries

2 each oranges, whole peeled, cut into supremes*

2 ounces candied walnuts

2 ounces goat cheese, crumbled


•Preheat the oven to 350 degrees F.

•Season the chicken with salt and pepper. Place seasoned chicken on a baking sheet pan and cook for 15 minutes or until done. Let rest for 5 minutes and refrigerate.

•Slice chicken on the bias into 2 inch size strips.

•In a large serving bowl, mix the greens, red cabbage, and carrots together. Add the cranberries, orange slices, walnuts, goat cheese and toss with Lighthouse ranch dressing.

•To serve, take four large bowls or plates and equally divide the salad onto the bowls or plates.

•Top with the sliced chicken.

•The great thing about this salad is the ingredients can be made several hours in advance and stored in the refrigerator until assembly and service.

•To complete the recipe, I like to use the Lighthouse Ranch Dressing because it's one of my favorite bottled dressings and it complements this salad perfectly.


Chef Hack for Pealing Fresh Fruit

In the Spring Chicken Salad recipe, I'm using fresh sliced oranges, and I wanted to illustrate a simple method when pealing fresh fruit.

Take a knife and slice the top and bottom off of the fresh orange. This is called squaring it off, which makes the fruit stable and allows you to remove the rest of the rind.

Follow the shape of the orange as you cut strips of the rind from top to bottom in a counter clockwise direction until all the rind is completely removed. This method can also be applied to other fruit, such as cantaloupe, honeydew, pineapple, and watermelon.

The fruit can even be trimmed the day before (do not cut into pieces until day of). Tightly cover it and store in the refrigerator overnight.

Congratulations! You are ready to cut the fruit for your recipe.


Reader Comments


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2017