Recipes

Cidar Chicken and Wilted Sorghem Salad1

Cider Chicken and Wilted Spinach Sorghum Salad

Ingredients:

2 chicken breasts, seasoned with salt and pepper

½ cup plus 2 tablespoons olive oil, divided

2 Roma tomatoes, cut in half

½ cup red onion, diced

1 tablespoon garlic, chopped

1 cup apple cider vinegar

1 tablespoon Dijon mustard

¼ cup sorghum

1 lb. baby spinach

2 tablespoons pine nuts, roasted

1 package Rothbury Farms® Buttery Garlic Croutons

Directions:

Heat 1 tablespoon olive oil in medium sauté pan over medium heat.

Sear seasoned chicken breasts and continue to cook until underside is golden brown (about 4 minutes); flip chicken over.

Add halved tomatoes cut side down to the pan. Continue cooking until chicken is thoroughly cooked to an internal temperature of 165ºF.

Remove chicken and tomatoes from pan; set aside.

Add 1 tablespoon olive oil to the pan. Add diced onion and cook until onions are softened (about 2 minutes). Add garlic and cook for an additional minute.

Add apple cider vinegar to pan and reduce by 3/4.

Add mustard and sorghum; whisk to combine.

Remove from heat and whisk ½ cup of olive oil into the pan.

In a large mixing bowl, toss warm prepared dressing with spinach, roasted pine nuts and Rothbury Farms® Buttery Garlic Croutons.

Top salad with sliced chicken and tomatoes.

 

 

Cidar Chicken and Wilted Sorghem Salad1

Cider Chicken and Wilted Spinach Sorghum Salad

Ingredients:

2 chicken breasts, seasoned with salt and pepper

½ cup plus 2 tablespoons olive oil, divided

2 Roma tomatoes, cut in half

½ cup red onion, diced

1 tablespoon garlic, chopped

1 cup apple cider vinegar

1 tablespoon Dijon mustard

¼ cup sorghum

1 lb. baby spinach

2 tablespoons pine nuts, roasted

1 package Rothbury Farms® Buttery Garlic Croutons

Directions:

Heat 1 tablespoon olive oil in medium sauté pan over medium heat.

Sear seasoned chicken breasts and continue to cook until underside is golden brown (about 4 minutes); flip chicken over.

Add halved tomatoes cut side down to the pan. Continue cooking until chicken is thoroughly cooked to an internal temperature of 165ºF.

Remove chicken and tomatoes from pan; set aside.

Add 1 tablespoon olive oil to the pan. Add diced onion and cook until onions are softened (about 2 minutes). Add garlic and cook for an additional minute.

Add apple cider vinegar to pan and reduce by 3/4.

Add mustard and sorghum; whisk to combine.

Remove from heat and whisk ½ cup of olive oil into the pan.

In a large mixing bowl, toss warm prepared dressing with spinach, roasted pine nuts and Rothbury Farms® Buttery Garlic Croutons.

Top salad with sliced chicken and tomatoes.