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Salad and Pinot Gris

warm chicken citrus salad paired with pinot gris

  Serves 4
4 boneless skinless chicken breasts, sliced in strips
2 Tbsp vegetable oil
1/4 cup Cline Pinot Gris
3 Tbsp orange juice
3 Tbsp teriyaki sauce
1 Tbsp sugar
1 Tbsp cornstarch
1 tsp grated orange rind
1 tsp sesame oil
2 seedless oranges, peeled and sliced
1 green apple, chopped
1 red bell pepper, chopped
1 head of romaine lettuce, torn into bite size pieces
peanuts or toasted sliced almonds, handful (optional)

In a large skillet, heat the oil over medium-high heat. Saute chicken until no longer pink inside. Remove from skillet. In a bowl, mix together wine, orange juice, teriyaki sauce, sugar, cornstarch, orange rind and sesame oil. Pour into skillet and bring to a boil, stirring constantly. Remove from heat and place in small heat-proof bowl. Return chicken to skillet and toss with oranges, apple and red pepper for about 3 minutes. Remove from heat. Place lettuce in large salad bowl, add chicken mixture and dressing and toss. Serve with a glass of slightly chilled Cline Pinot Gris.

 

 
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