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SAUTEED PORK OR CHICKEN TIDBITS

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SAUTEED PORK OR CHICKEN TIDBITS WITH CRISP GREENS, PEACHES, AVOCADO, CHERRIES, MELON, GRAPES, GREEN ONION AND PECANS HONEY LIME DRESSING

4 to 6 servings

 

Honey Lime Dressing (at room temperature)

  • 1 to 2 firm ripe medium peaches, nectarines, or mango, peeled, seed(s) removed, and sliced
  • 1 to 2 firm ripe avocados, peeled, seed(s) removed, thinly sliced and immediately sprinkled with lemon juice to prevent discoloration
  • 4 to 6 cups crisp salad greens of choice, cleaned and thoroughly dried
  • 1 cup sweet dark red (Bing) or golden (Rainier) cherries, seeds removed and each cut in half
  • 1 cup cubed peeled cantaloupe or honeydew or sprite melon
  • ½ cup red or green seedless grapes
  • ½ cup thinly sliced green onion (include some green parts) or sliced celery, or a combination
  • About 1 to 1½ pound(s) boneless pork loin or boneless chicken breasts or chicken tenders, or 4 boneless pork chops, cut into thin strips or bite-size pieces
  • About 2 teaspoons extra virgin olive oil or other cooking oil (canola, corn, or safflower oil)
  • Salt and freshly ground black pepper to taste
  • ½ cup pecan or English walnut halves, or 1/3 cup coarsely chopped pecans or English walnuts for garnish
  • Warm bread sticks as an accompaniment (optional)

 

Prepare Honey Lime Dressing and set aside; see recipe below.

In a large bowl, combine peach slices, avocado slices, greens, cherries, melon, grapes, and green onion, tossing lightly to mix; cover and refrigerate until ready to serve.  

Prepare pork or chicken for sautéing.  In a large heavy skillet, heat oil; add pork or chicken pieces and sauté over moderate heat until pork or chicken is lightly browned and fork tender.  Season pork or chicken with salt and pepper to taste.  Remove meat or chicken, cover and keep warm; set aside.

Divide salad mixture onto individual dinner or luncheon plates.  Arrange pork or chicken pieces over each serving, dividing evenly.  Drizzle Honey Lime Dressing over each, dividing evenly.  Adjust seasoning, if desired.  Garnish each with a sprinkle of pecans or English walnuts.  Serve accompanied with warm bread sticks, if desired.

 

Honey Lime Dressing

about 1 cup

  • 1/3 cup lime juice (preferably freshly squeezed)
  • 1/3 cup honey
  • Pinch of salt
  • Pinch of paprika
  • ¼ cup salad oil (corn, canola, or safflower oil, or a combination)
  • 1 teaspoon celery seed or poppy seed
  • 1 teaspoon freshly grated lime peel (optional)

 

In a small bowl, combine the first 4 ingredients, blending well.  With a wire whisk, gradually beat in oil until mixture is smooth.  Stir in celery or poppy seeds and grated lime peel, if desired.  Cover and refrigerate until ready to serve.  May store in the refrigerator in a tightly sealed glass jar for up to two weeks.

Variation: Add 1 to 2 teaspoon(s) finely snipped fresh cilantro leaves (no stems) to dressing, if desired. 

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