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Resort restaurant makes fresh fruit salad

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Posted 2:17 PM 4/27/2012 : News 4 Cooks: Chicken Salad from Westward Look's Gold Restaurant

TUCSON - Today on "News 4 Cooks" at Noon, Chef James Wallace from Gold Restaurant at Westward Look Resort stopped by to make a Chicken Salad dish, perfect for lunch.  Here's the recipe: 

CHICKEN SALAD with ROASTED SHALLOTS
AND FRESH FRUIT

For the Salad:

6 OZS. GRILLED CHICKEN BREAST-1/2" DICE
1 OZ. CELERY-1/4" DICE
½ OZ. ROASTED SHALLOT-1/4" DICE-ROASTED IN OLIVE OIL, SALT AND PEPPER
1 TBSP. MAYONAISE
1/2 TSP. DIJON MUSTARD
SALT AND PEPPER TO TASTE

For the Plate:

1 OZ. SPRING LETTUCE MIX
2 EA. CANTELOPE SLICES
2 EA. HONEYDEW SLICES
2 EA. PINEAPPLE SLICES
½ OZ. MIXES BERRIES
1 EA. BANANA

METHOD:
1. GRILL, ROAST, CHILL AND DICE MARINATED CHICKEN BREAST
2. BLEND MAYO, MUSTARD AND DICED SHALLOTS AND CELERY TOGETHER
3. MIX SAUCE WITH DICED CHICKEN AND MIX
4. ADJUST SEASONING, LABEL, DATE AND HOLD FOR SERVICE

MARINADE-NEUTRAL

[To marinate things before grilling]

INGREDIENTS:
• 1 QUART OIL-80/20 CANOLA OIL/X.V. OLIVE OIL
• 2 BUNCHES PARSLEY-CHOPPED
• 1 BUNCH CILANTRO-CHOPPED
• 8 CLOVES GARLIC-PEELED & MINCED
• 1 TBS. BLACK PEPPER-FRESHLY GROUND
• 1 TBS. THYME- FRESHLY CHOPPED
• 1/2 TBS. CRUSHED RED PEPPERS

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