By Michael Harris-Arzon, The Simplistic Professional
There are times when you just don’t want to even think about a heavy meal. Light and fresh flavors to waken the pallet are the perfect solution. Growing up, a salad to me, was primarily composed of vegetables and were always in their raw state. So we got the freshness, but nothing particularly exciting.
When I first started working on Wall Street, there weren’t many options in Downtown Manhattan for places to grab a quick lunch. But tucked away in Battery Park, was a tiny little oriental deli that sold salads by the pound. They must have had, close to 40 different ingredients to choose from on their salad bar. That is where my love of salads comes from. It didn’t seem to matter what you chose, or how many different ingredients. It was always a great meal that simply made you wish you had gotten more.
- 1 Bag Baby Spinach
- 2 Boneless Chicken Breasts
- 2 Pomegranates
- 1/4 Cup Peach Jam
- 1 Half Bottle Corona Beer, Any Mexican Beer Will Work
- 2 Cloves Garlic, Minced
- 1/2 Red Onion, Chopped Fine
- 3 Tbs. Italian Seasoning
- 4 Dashes Worcester Sauce
- 1/2 Tsp. Liquid Smoke
- 1 Tbs. Sriracha Sauce
- In a medium mixing bowl, add your peach jam, beer, chopped onion, minced garlic, Worcester sauce, liquid smoke and Italian Seasoning. Mix well with a wire whisk.
- Remove about a quarter of your marinade and place into a small sauce pan and set aside for a moment.
- Take your chicken breast and trim off any excess fat.
- Place your chicken breasts into your bowl of peach and beer marinade, making sure that they are completely submersed. Cover and let set for at least half an hour. For maximum flavor, marinade overnight in the refrigerator.
- Preheat your grill to medium-high heat or the equivalent of a 425 degree oven.
- Grill your chicken for 10-15 minutes or until cooked all the way through (about 165 degrees when checked with a meat thermometer. Cooking Tip: Before grilling, take a paper towel and wad it up. Then dip into olive oil, be sure to shake gently to remove excess oil, and then brush your grill racks to keep food from sticking.
- Remove your chicken from the grill and let rest for about 15 minutes.
- While your chicken is resting, place the sauce pan with marinade onto the stock, adding a cap full of vinegar and cook over medium-low heat. Stirring occasionally, you want to reduce and thicken to a thin sauce consistency. Pour into a small bowl and let cool.
- While your sauce is cooling, cut your chicken breasts into bite size pieces and set aside.
- Cut your pomegranate in half and scoop out the seeds with a spoon in a mesh strainer or colander. Rinse the seeds and place onto a plate with a couple of paper towels and pat dry.
- These ingredients can easily be prepared the day before and stored in the refrigerator, just keep them covered in separate containers.
- Into a large salad bowl add your bag of baby spinach, your pomegranate seeds and drizzle your peach dressing over the top. Toss lightly to coat the spinach and then add your chicken pieces and toss a second time.
- Enjoy this refreshing chicken salad with family and friends.