Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Chicken and Strawberry Salad

Maggiano's Little Italy Recipe

1 (4 oz) chicken breast
6 oz spring lettuce mix
1 tablespoon red onions,sliced
1/4 cup strawberry vinaigrette
2 strawberries,sliced
1 tablespoon pine nuts,toasted
1/4 cup goat cheese

Seasoned Flour:
3 cups flour
1/3 cup Parmesan cheese
3/4 tablespoon garlic salt
1/2 tablespoon oregano
3/4 tablespoon salt
1/2 tablespoon freshly ground pepper

Strawberry Vinaigrette:
1/2 tablespoon strawberry sauce
3/4 tablespoons red wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons vegetable oil
dash of salt & pepper

Prepare Chicken: Cut chicken breast into 4 equal strips then in half yielding 8. Place the flour and remaining ingredients into a mixing bowl and completely incorporate.
Using a 3 step breading process, place the chicken pieces into the seasoned flour, eggs, and then into the seasoned flour mixture. Place the Breaded Chicken into a pan with 1 tablespoon of cooking oil. Cook for 2-3 minutes or until golden brown, and flip over. Cook for an additional 2-3 minutes or until completely cooked, depending on the plumpness of your chicken breast. Place onto a paper towel lined tray.

Strawberry Vinaigrette: Place the strawberry sauce, red wine vinegar, Dijon mustard, and honey into a mixer and blend for 2 minutes, fully incorporating all ingredients. With the mixer on, pour the vegetable oil in a slow steady stream into the base liquid creating an emulsification. Season with the salt & pepper mix.

Salad: Place the Spring Mix, Julienne Red Onions, and Strawberry Vinaigrette into a mixing bowl lightly tossing, and place onto the plate. Garnish the top of the salad with breaded chicken, quartered strawberries, toasted pine nuts, and goat cheese dollops.

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