Tropical Steak & Chicken Salad, Teriyaki Marinade, & Orange-Celery Seed Dressing.
Tonight we are upping the ante with the addition of grilling porterhouse steak in addition to the chicken. The inspiration for this recipe is one of my Lazarus Recipes Cookbooks from the Lazarus Restaurant. It has no date so I have no idea how old this one is. At any rate it is a great little cookbook!
Tropical Chicken Salad for 1 large serving: (I am making enough for 6 servings.)
1 C. romaine torn bite size
1 C. spinach torn bite size
1 T. shredded carrots
1/4 C. shredded red cabbage
1 T. coconut
1 T. pecans, toasted and cooled
9 sections mandarin orange drained
5 ripe fresh strawberries halved
1/2 slice fresh pineapple 1/8" thick
1 round slice of fresh orange 1/8" thick
1/2 marinaded and grilled chicken breast skin removed and sliced (4-6 ounces)
3 Oz. warm Orange-Celery Seed Dressing
Toss together the salad greens, carrots, and red cabbage. Grill or broil the marinaded chicken breast and cut into julienne strips. Place the chicken on top of the greens. Sprinkle the coconut along side the chicken. Top with the almonds. Arrange the fruit in clusters around the plate. Ladle the warm dressing over the salad just before serving.
1/2 C. teriyaki sauce
1/2 C. honey
1/2 C. water
Combine all ingredients and marinade boneless skinless chicken breasts for 2 hours before grilling or broiling.
Orange-Celery Seed Dressing:
2 T. onion
1/4 C. lemon juice
3 1/3 C. sugar
3 3/4 t. dry mustard
1 1/2 t. salt
1 C. cider vinegar
2 C. vegetable oil
1 1/2 t. celery seeds
1/4 C. fresh orange (peel and pulp finely chopped)
Bottle and store in the refrigerator. Serve at room temperature. Yield 3 pints.
1 large porterhouse steak (about 2 pounds)
1 T. safflower oil or peanut oil
1 T. Tariyaki sauce
1 T. kosher salt
1 t. black pepper
1 t. garlic powder
Let the meat rest for about 15 minutes covered in a warm place. Remove from the bone and slice thinly. Pile a 4-6 ounce portion (about the size of a fist) onto the salad greens when assembling beside or instead of the chicken.
We are having 6 for dinner so I will assemble the vegetables on large plates at each place setting and pass the balance of the ingredients family style for each person to assemble their own salad.
FOOTNOTE, Our son Mike said this one needs to go in the record books. He just loved it!! Made me smile.