“Andrea is really in love with your place.”
Nice introduction from Rick D’Amico to start the spot we had on Fox 10 Morning on May 4!
Grilled Chicken and Goat Cheese Salad: MyFoxPHOENIX.com
During the spot, owner Lisa Khnanisho and Chef Daniel gave Andrea Robinson and Rick D’Amico a lesson in preparing our Grilled Chicken and Goat Cheese Salad and Raspberry Vinaigrette Dressing. (See recipe below.)
Chef Daniel demonstrated how to make the grilled chicken and goat cheese salad and suggested that it could be served with hot or cold chicken.
Grilled Chicken and Goat Cheese Salad topped with a Raspberry Vinaigrette Dressing
Ingredients:
4 6oz chicken breast – can be done grilled or pan fried
1 pound of organic mix greens
2 organic pears cut into slices
20 pc green organic asparagus blanched and chilled
8 oz whole walnuts shelled
6oz organic goat cheese crumbled and /or other cheese you prefer
Raspberry Dressing:
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
2 cloves fresh chopped garlic
1 teaspoon dry basil
1/4 teaspoon crushed red peppers
pinch oregano
1 pint fresh organic raspberries or 1 cup of frozen berries
1/4 cup sugar
1/4 cup honey
Place all items into a food blender till smooth. Dressing can be prepared 2 days in advance.
Also featured on the show were:
- the Hummus Trio which Dan pointed out can be prepared gluten-free with cucumbers or with a pita
- the Tryst Omelet with sweet potato tots that Rick eagerly sampled
- Mother’s Day Special Shrimp Benedict with hollandaise sauce offered which also comes gluten-free
- the Seared Ahi Salad with honey lime vinaigrette with wasabi aioli which can be prepared gluten-free
- the Caesar salad which comes with a Parmesan basket made in-house with roasted tomatoes
- the Hawaiian breakfast with Jasmine rice, sauteed cabbage, Kalua pork and topped with a fried egg
- the crème brûlée which tastes divine and is organic
