Diced! – Dahlia – Sunshine Salad Chicken Salad with Fried Cheese Medallions

Today we have an entrant for the first course of the Diced! competition. Contestants were instructed to create or find a recipe for an appetizer, soup or salad containing the following ingredients: Dried Cherries, Cream Cheese, Chicken Breast and Nilla Wafers (or another vanilla flavored wafer). They were instructed to make their dish and create a blog post about it, including pictures. You can help determine who advances to the next round. After the last post, I will post a poll where you can vote for contestants to move on. Vote for the post you like the best. You can vote because of the inventiveness, the yummyness, the use of ingredients, the quality of the writing and pictures or for any other reason. The poll will be active for one week only. Check back and vote. In the event of a tie, the Ranting Chef will choose who advances. More information about Diced! can be found here.

Today’s contestant, Dahlia, is on her way to becoming a master chef. In fact….well..I’ll let her tell you. Here’s Dahlia…

I’m Dahlia Abrams, 29, from Detroit, MI. I’ve always been passionate about food, but discovered my passion and talent for cooking about three years ago. Since, I’ve become totally immersed in it and my skills and creativity have grown along with my culinary dreams. I started my blog, detroittokyo.wordpress.com, about 2 years ago. Recently, I competed on Season 4 of MasterChef on FOX and received an apron making the top 40! I’m excited to see what’s next for me!

When I first read the ingredients for the challenge my mind immediately went to creating this salad. I’ve wanted to make fried goat cheese medallions to top a salad for some time, and this was the perfect opportunity. All of the ingredients played harmoniously and the flavors and textures are just lovely. I hope you enjoy this recipe and try it out. Don’t forget to vote for me, pretty please!!

Sunshine Salad Chicken Salad with Fried Cheese Medallions

Serves 4

Ingredients:

½ cup walnuts

2 medium golden beets

2 boneless skinless chicken breasts pounded evenly

5 oz. goat cheese – set out to room temperature

3 oz. cream cheese – set out to room temperature

¼ cup dried cherries, roughly chopped

¼ cup Orange Muscat Champagne Vinegar (Trader Joe’s)

¼ cup olive oil

1 small shallot, minced

freshly ground sea salt & pepper – to taste

5 oz arugula

2 navel oranges, peeled & cut into segments

8 oz (about 10 large) strawberries, sliced

4 sprigs fresh mint leaves

1/4 cup panko bread crumbs

1/4 cup vanilla wafer crumbs – about 8 wafers processed

1 tsp dried parsley

1/4 tsp salt

1 egg, beaten

Splash of water

How to make it:

Preheat oven to 350F.

Put walnuts on a lined baking sheet. Place in oven on middle rack and cook for 12-15 minutes until fragrant and toasted, careful not to burn. Remove from oven and set aside to cool.

Turn oven up to 400F.

Clean beets and trim tops and bottoms. Place in center of a square of foil on a baking sheet. Drizzle olive oil over top and tuck sides of foil up to enclose. Cook for at least an hour, and up to 90 minutes, until fork tender. Remove from oven & set aside to cool. Peel and slice once cooled.

Combine goat cheese, cream cheese, and cherries in a bowl. Mix until well incorporated. Roll into a log like the one the goat cheese came in. Wrap in parchment paper and refrigerate for at least 30 minutes.

Preheat grill or grill pan over medium heat. Spray with olive oil. Spray one side of chicken breasts with olive oil and season with freshly ground salt & pepper. Place on grill and cook for 5 minutes. Spray remaining side with oil and season before turning. Turn and cook for 5 minutes. If needed, cook an additional 2 minutes per side until cooked through and juices run clear. Set aside to cool. Slice once cooled.

In a small glass bowl or jar, combine vinegar, oil, shallot, salt & pepper. Whisk or top jar and shake well until incorporated and emulsified.

Pour oil into a small saucepan or pot over medium heat to about 350F. Line a plate with paper towel.

Place beaten egg in a small bowl. Mix with water.

In another bowl, combine panko, vanilla wafer crumbs, dried parsley, and salt. Mix to incorporate.

Cut chilled cheese log into 8 slices. Take slices one by one and dip in egg wash, letting excess drip off. Next, dredge in crumb mixture until coated, shaking off excess. Place in heated oil in batches, about 2 at a time. Fry for about 4 minutes, until golden brown, turning halfway through. Remove and drain on paper towel.

Place beaten egg in a small bowl. Mix with water.

In another bowl, combine panko, vanilla wafer crumbs, dried parsley, and salt. Mix to incorporate.

Cut chilled cheese log into 8 slices. Take slices one by one and dip in egg wash, letting excess drip off. Next, dredge in crumb mixture until coated, shaking off excess. Place in heated oil in batches, about 2 at a time. Fry for about 4 minutes, until golden brown, turning halfway through. Remove and drain on paper towel lined plate. Repeat until all slices are breaded and fried.

Toss arugula with dressing. Divide between 4 plates. Next, divide the toasted walnuts, roasted beets, orange segments, strawberry slices, and mint leaves between the 4 plates. Finally, add sliced chicken and fried goat cheese.

Please visit my blog at detroittokyo.wordpress.com.

Find me on Instagram @DetroitTokyo.

Follow me on Twitter @DahliaAbrams.

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