Market Fresh Salad Recipes

Steps:

• Heat grill to medium heat.
• Brush chicken with 2 Tbsp. dressing. Grill 6 to 8 min. on each side or until done (165ºF).
• Meanwhile, combine remaining dressing with all remaining ingredients except cheese in large bowl. Place on 4 plates.
• Slice chicken; place over salads. Top with cheese.

Steps:

• Preheat the oven to 350 degrees F.
• Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve.
• In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary.
• In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.

Steps:

• Poached Chicken: Combine wine, 1 1/2 cups water, vinegar, garlic, lemongrass, ginger, cinnamon, bay leaves, chile, and salt in a medium pot. Bring to a boil, then reduce heat and simmer until flavors are released, 10 minutes. Add chicken, making sure it's fully submerged in liquid, and simmer, covered, 7 minutes. Remove from heat and let stand, covered, 5 minutes. Use tongs or a slotted spoon to transfer chicken to a cutting board. When cool enough to handle, thinly slice. (Reserve strained broth for another use.)
• Lemon Citronette: Whisk together lemon juice and sugar in a bowl. Slowly whisk in oil until combined, then flaxseeds and chili powder. Season with salt.
• Serving: Divide endive, watercress, chicory, radish, and chicken evenly among 4 plates. Drizzle citronette over salad; serve immediately.