Salad and Pinot Gris
warm chicken citrus salad paired with pinot gris
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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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