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5/20/12

Tropical Steak & Chicken Salad, Teriyaki Marinade, & Orange-Celery Seed Dressing.

This is a drop dead delicious dinner salad that I have made several times using only chicken for different groups of people and each time it was very well received.  I love it and look forward to making it every time I do!

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.

Teriyaki Marinade:

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)

Puree the onion in the processor with the lemon juice.  Set aside.  Combine sugar, dry mustard, salt, and vinegar in a heavy bottomed pan .  Bring to a boil over medium heat for 1 minute.  Cool to lukewarm, then blend on low speed with a mixer for 5 minutes.  Add the oil, onion mixture, celery seeds, and chopped orange and blend at medium speed with the mixer for 10 minutes.

Bottle and store in the refrigerator.  Serve at room temperature.  Yield 3 pints.

The steak:

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

Set the steak out about 20 minutes prior to cooking.  Pat dry with paper towels.  Mix the spices together and generously season both sides of the steak.  Drizzle with the oil and teriyaki sauce and massage it with the seasonings into the meat.  Grill to the desired doneness.

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.  



2 comments:

Sue said...

Now this looks and sounds great!

Diane Cosby said...

I hate to admit it but I could probably eat this every day and never grow tired of it. Thanks! dkc