SAUTEED PORK OR CHICKEN TIDBITS

SAUTEED PORK OR CHICKEN
TIDBITS WITH CRISP GREENS, PEACHES, AVOCADO, CHERRIES, MELON,
GRAPES, GREEN ONION AND PECANS HONEY LIME DRESSING

4 to 6 servings

 

Honey Lime Dressing (at room temperature)

  • 1
    to 2 firm ripe medium peaches, nectarines, or mango, peeled, seed(s)
    removed, and sliced
  • 1
    to 2 firm ripe avocados, peeled, seed(s) removed, thinly sliced and
    immediately sprinkled with lemon juice to prevent discoloration
  • 4
    to 6 cups crisp salad greens of choice, cleaned and thoroughly dried
  • 1
    cup sweet dark red (Bing) or golden (Rainier) cherries, seeds
    removed and each cut in half
  • 1
    cup cubed peeled cantaloupe or honeydew or sprite melon
  • ½
    cup red or green seedless grapes
  • ½
    cup thinly sliced green onion (include some green parts) or sliced celery, or a
    combination
  • About
    1 to 1½ pound(s) boneless pork loin or boneless chicken breasts or chicken
    tenders, or 4 boneless pork chops, cut into thin
    strips or bite-size pieces
  • About
    2 teaspoons extra virgin olive oil or other cooking oil (canola, corn,
    or safflower oil)
  • Salt
    and freshly ground black pepper to taste
  • ½
    cup pecan or English walnut halves, or 1/3 cup coarsely chopped pecans
    or English walnuts for
    garnish
  • Warm
    bread sticks as an accompaniment (optional)

 

Prepare
Honey Lime Dressing and set aside; see recipe below.

In
a large bowl, combine peach slices, avocado slices, greens, cherries, melon,
grapes, and green onion, tossing lightly to mix; cover and refrigerate until
ready to serve.  

Prepare
pork or chicken for sautéing.  In a large
heavy skillet, heat oil; add pork or chicken pieces and sauté over moderate
heat until pork or chicken is lightly browned and fork tender.  Season pork or chicken with salt and pepper
to taste.  Remove meat or chicken, cover
and keep warm; set aside.

Divide
salad mixture onto individual dinner or luncheon plates.  Arrange pork or chicken pieces over each
serving, dividing evenly.  Drizzle Honey
Lime Dressing
over each, dividing evenly.  Adjust seasoning, if desired.  Garnish each with a sprinkle of pecans
or English walnuts.  Serve accompanied
with warm bread sticks, if desired.

 

Honey Lime Dressing

about
1 cup

  • 1/3
    cup lime juice (preferably freshly squeezed)
  • 1/3
    cup honey
  • Pinch
    of salt
  • Pinch
    of paprika
  • ¼
    cup salad oil (corn, canola, or safflower oil, or a combination)
  • 1
    teaspoon celery seed or poppy seed
  • 1
    teaspoon freshly grated lime peel (optional)

 

In
a small bowl, combine the first 4 ingredients, blending well.  With a wire whisk, gradually beat in oil
until mixture is smooth.  Stir in celery
or poppy seeds and grated lime peel, if desired.  Cover and refrigerate until ready to
serve.  May store in the refrigerator in
a tightly sealed glass jar for up to two weeks.

Variation:
Add 1 to 2
teaspoon(s) finely snipped fresh cilantro leaves (no stems) to
dressing, if desired. 

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