On our party-themed episode of One Chef One Critic, Sheilagh Guy Murphy shared some of her knowledge of how to prepare to welcome guests. Sheilagh and her late husband, His Worship John J. Murphy, were known to be amazing party hosts. I enjoyed their hospitality on more than one occasion. When we decided to feature someone with expertise in party hosting, Sheilagh was our first and only choice. She loved this chicken salad recipe.
Ingredients
- 4 skinless, boneless chicken breasts, thinly sliced
- black pepper
- 3 tbsp (45 ml) commercial teriyaki sauce
- 4 cloves garlic, chopped
- 1 large container of mixed baby greens
- ½ red onion, thinly sliced
- 1 orange, peeled and chopped
- roasted pine nuts
- dried cranberries
- 1 tsp (5 ml) olive oil
- ¼ cup (60 ml) balsamic vinegar
- ½ cup (125 ml) vegetable oil
- ½ cup (125 ml) bacon bits
- 1 cup (250 ml) croutons
- sea salt
- grated Parmesan cheese
How to Make It
- Put chicken breasts in a dish and add cracked black pepper, teriyaki sauce, and chopped garlic. Turn the breasts until they are coated all over. Refrigerate for 1 hour.
- Place mixed greens in a large bowl with sliced red onion, orange, roasted pine nuts, and dried cranberries. Lightly toss salad with olive oil and balsamic vinegar.
- Heat vegetable oil in frying pan on medium high. Sauté marinated chicken until cooked through. The thin slices will cook quickly – in 3 or 4 minutes.
- While chicken is cooking, quickly toss salad with bacon bits and croutons. Season with salt. Toss hot chicken in salad and top with grated Parmesan cheese.
