June 18, 2019
Stella Star Ingredient: Pickled Chiles
For the dressing:
1/4 cup of extra virgin olive oil
3 tablespoons of red wine vinegar
2 tablespoons of raw honey
Kosher salt and freshly ground black pepper, to taste
For the salad:
1 tablespoon of olive oil
1 boneless chicken breast, boneless and skinless
1/4 teaspoon of sea salt
1/8 teaspoon of black pepper
1 1/2 cups of packed mixed greens
1 peach, sliced
1 avocado, sliced
2 tablespoons toasted pepitas
Pickled Hot Chiles:
1 cup white wine vinegar
3 tablespoons sugar
1 tablespoon kosher salt
2 cloves garlic, peeled and crushed
8 fresno chiles, thinly sliced
For the salad dressing: whisk together the oil, vinegar, honey and poppy seeds in a medium bowl.
Heat a skillet over medium-high heat and season the chicken on both sides. Cook the chicken until browned and cooked through, about 5 to 6 minutes per side. Once cooked, remove from heat, rest for 5 minutes, then chop.
In a large bowl, toss together the mixed greens, sliced peach, sliced chicken and toss with dressing. Top with sliced avocados, pepitas, and pickled chiles.
To make the chiles: combine the vinegar, sugar, salt, and garlic in a medium saucepan and bring to a simmer. Add chiles to a bowl and pour the hot liquid over the top and let cool.