Salmagundi
Ingredients
- 1 Chicken Breast ⓘ
- 1 Tbsp. of Tarragon
- 3 Figs ⓘ
- 2 Tomatoes
- 2 Radishes ⓘ
- 1 Bag of small Gemstone Potatoes; punctured (or red potatoes sliced into 1/2 inch pieces) ⓘ
- 2 Radishes ⓘ
- 1 Jar of Pickled Pearl Onions
- 2 Carrots (graded and slice) ⓘ
- 1/2 Bunch of Cilantro (chopped) ⓘ
- 2 separate tsp. of Powdered Orange Rind or 2 separate tsp. of fresh Orange Zest ⓘ
- 1/4 cup of Orange Juice ⓘ
- Juice from 1 Lime ⓘ
- 1 small package of Almond Slivers ⓘ
- About 10 Kalamata Olives (sliced lengthwise) ⓘ
Instructions
- Directions
- 1. In a sealable bag, insert carrots, cilantro, almonds, gemstone potatoes, mushrooms juice of 1 lime, 1 tsp of powdered orange rind, 1 tbsp. of Tarragon and 1 tsp of olive oil; shake the bag to coat ingredients.
- 2. Place contents of bag in baking dish and bake at 350 degrees for 20 minutes.
- 3. While ingredients are baking, grill the diced chicken breast until brown with 1 tbsp of olive oil and 1 tsp of orange powder or zest.
- 4. Once chicken is browned, set aside to cool.
- 5. Slice figs, carrots, olives and tomatoes into small bite-size slices; set aside.
- 6. Once items are done baking set them aside to cool as you prepare the salad dressing.
- 7. In a small bowl mix all the dressing ingredients together and whisk vigorously until well blended.
- 8. Arrange the kale on a serving platter and then proceed to layer and organize all the ingredients onto the kale base.
- 9. Sprinkle raisins and capers on the top and then cover with dressing.
- 10. Serve and enjoy!
- This dish can either be served to the individual or on a large platter to a group. We had so much fun sitting around the dish with toothpicks and putting together different combinations of this beautiful and delicious feast.
- Find more remixes at LynchburgEats.com
Nutrition & Diet Analysis (per serving)
546
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).