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