California Raisin-Honey Mustard Vinaigrette

Place jalapeno in blender and chop. Then, add raisin juice concentrate, mustards, honey and vinegar to blender; blend to combine. With motor running, slowly add olive oil and process on high until emulsified; season to taste with salt and pepper. Turn into storage container; stir in chopped chives, and store in refrigerator.

Salad
Combine baby greens with watermelon and radishes. Chill well.

Pecan-crusted Chicken

Combine eggs with half-and-half, pepper sauce and Worcestershire in shallow container; beat with whisk to combine well. Measure flour into another shallow container. Combine breadcrumbs, pecans and parsley with salt and pepper in a third shallow container.

Cut chicken breasts, crosswise diagonally, into 5 strips each. Dip strips in egg mixture; roll in flour; dip in egg, again and dredge in crumb mixture. Fry in hot oil at 375°F until crisp and cooked. Drain on paper towel. Season with salt and pepper. Keep warm.

Crispy Sweet Potatoes
Fry in hot oil at 375°F until crisp and cooked. Drain on paper towel. Season with salt and pepper. Keep warm.

To Serve

Toss salad, lightly, with 2 ounces (1/4 cup) Vinaigrette, and divide among 8 plates. Top each with 5 chicken pieces arranged in a star pattern. Pile crispy sweet potatoes in center of star. Drizzle with additional Vinaigrette and serve.

Notes: A mandoline or Japanese turning slicer is recommended for slicing the sweet potatoes.

Commercially prepared California raisin juice concentrate is available form foodservice and industrial suppliers.

Ingredients

California Raisin-Honey Mustard Vinaigrette

  • 1/2 jalapeno pepper, stemmed and seeded
  • 1 Tablespoon molasses
  • 1 Tablespoon Dijon mustard
  • 1/2 Tablespoon whole-grain mustard
  • 1 Tablespoon honey
  • 1/2 (1 tablespoon) rice vinegar
  • 1 (2 tablespoons) extra virgin olive oil
  • Sea salt and fresh ground pepper; to taste
  • 1 Tablespoon chopped fresh chives

Procedure

Salad

  • 6 Ounces mixed baby greens
  • 2 Cups small diced seedless watermelon
  • 1 Cup radishes, julienne
  • 1 Cup California golden raisins

Pecan-crusted Chicken

  • 4 large eggs
  • 2 half and half
  • 1 Teaspoon bottled hot pepper sauce
  • 1 Teaspoon Worcestershire sauce
  • 1 Cup Wondra flour
  • 1 Cup panko bread crumbs
  • 1 Cup pecan halves, chopped coarsely
  • 1/4 Cup fresh parsley, chopped fine
  • Sea salt and fresh ground pepper; to taste
  • 8 skinless, boneless chicken breasts (4 ounces each), pounded to 1/4-inch thick
  • Oil for frying, as needed
  • Sea salt and fresh ground pepper; to taste

Crispy Sweet Potatoes

  • Oil for frying, as needed
  • 2 fresh sweet potatoes, peeled and thinly sliced
  • Sea salt and fresh ground pepper; to taste

Nutrition Facts Per Serving

Calories 610 (Calories from Fat 32%); Total Fat 22 ( Saturated Fat 4; Trans Fat 0; ); Cholesterol 205; Sodium 330; Potassium 848; Total Carbohydrate 58; Dietary Fiber 4; Sugars 24; Protein 45; Calcium 112; Iron 5;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are fat and cholesterol free.