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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Trimmer Tuesday: Chicken Salad with Bok Choy, Almonds, & Apricots

January 12th, 2016 · No Comments · Allergies, Brooklyn, Brunch, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Hanukkah, Holiday, Hostess gift, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Queens, Rosh Hashanah, salad, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Thanksgiving, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Vegetarian, Wine, Winter Recipes

Photo by: Jennifer Causey

Photo by: Jennifer Causey

It’s winter on Long Island and I am picking fresh cilantro and cabbages in my garden. That is the great thing about hearty herbs and vegetables that thrive in the chill of early winter. Bok Choy, like other types of cabbages, are plentiful during colder months, as are radishes and other root vegetables that are also members of the Brassicaceae family.

When thinking about salad for dinner, I love to include dried fruit and nuts as they bring warmth and additional texture along with chicken as the protein. Apricots lend such a Mediterranean feel which is why I like to add fresh chopped cilantro as the garnish. If you want to elevate the exotic flavors, you can also include some toasted, crushed coriander seeds. Pair this creamy, crunchy, sweet and savory salad packing fiber, protein and nutrients with a glass of Early Wine from Macari Vineyards and leave the dinner table satisfied.

1/3 cup canola mayonnaise
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
1 1/2 teaspoons distilled white vinegar
1 teaspoon grated peeled fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon local honey
1/8 teaspoon black pepper
6 cups sliced baby bok choy, or any cabbage you have on hand
1 cup sliced radishes
1/3 cup chopped dried apricots
1/4 cup toasted slivered almonds
3 ounces of chicken breast (or forego the meat for vegetarian or vegan)
Combine mayonnaise, orange rind, orange juice, vinegar, ginger, honey, sugar and black pepper in a large bowl. Add bok choy, radishes, dried apricots, almonds, dark meat chicken and chicken breast; toss and garnish with fresh cilantro.
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