Rotisserie Chicken Sublime
Posted by Alayne Gardner-Carimi on
Ingredients (4 servings)
3 Tbsp FassZination Walnut Oil
6 Tbsp peach jam
¼ tsp. cayenne
3 Tbsp. vomFASS Grape Balsamic
½ tsp. kosher salt
2 cups sliced and peeled ripe peaches (may substitute canned or defrosted)
1 rotisserie chicken, remove skin and shred meat
½ small red onion, thinly sliced
½ cup basil leaves, chiffonade
½ cup crumbled feta cheese
¼ cup glazed walnuts
3 Tbsp FassZination Walnut Oil
6 Tbsp peach jam
¼ tsp. cayenne
3 Tbsp. vomFASS Grape Balsamic
½ tsp. kosher salt
2 cups sliced and peeled ripe peaches (may substitute canned or defrosted)
1 rotisserie chicken, remove skin and shred meat
½ small red onion, thinly sliced
½ cup basil leaves, chiffonade
½ cup crumbled feta cheese
¼ cup glazed walnuts
Directions
Warm peach jam in microwave until slightly warm and liquid (10-15 seconds)
In a medium bowl, whisk jam with FassZination Walnut Oil, cayenne, vomFASS Grape Balsamic, and salt.
Arrange chicken on a lettuce or riced cauliflower.
Top with peaches.
Evenly spoon dressing over chicken and peaches. Sprinkle with onion, basil, feta, and glazed walnuts.
Warm peach jam in microwave until slightly warm and liquid (10-15 seconds)
In a medium bowl, whisk jam with FassZination Walnut Oil, cayenne, vomFASS Grape Balsamic, and salt.
Arrange chicken on a lettuce or riced cauliflower.
Top with peaches.
Evenly spoon dressing over chicken and peaches. Sprinkle with onion, basil, feta, and glazed walnuts.
Note: You may want to double this sauce. It will keep in the refrigerator for 2 weeks.
Share this post
- 0 comment
- Tags: #artisnaloil, #balsamic, #brunch, #dinner, #glutenfree, #lunch, #sophisticated, #vomfassmadison, #walnutoil, #walnuts