Tea Rubbed Chicken With Apple Spinach Salad & Spicy Nuts

Total Time
1hr
Prep 20 mins
Cook 40 mins

One of the top five chosen recipes from Third Annual Foster Farms Fresh Chicken Cooking Contest.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In small bowl, combine tea, ginger, cinnamon and brown sugar. Coat chicken lightly with olive oil; rub spice seasoning into chicken pieces and sprinkle with one teaspoon salt and pepper to taste. Place chicken in hot oven and bake 40 minutes or until cooked through and through. Remove from oven, cool slightly and slice into strips.
  3. In the meantime chicken is baking, make pickled onions by combining onion slices, one teaspoon salt, sugar, water and vinegar in medium saucepan. Bring to a boil over medium high heat. Reduce heat to medium and cook until onions are translucent, about 15 minutes. Remove from heat, drain and cool. In separate sauce pan, place cider. Bring to a boil over medium high heat and cook until reduced to one cup, about 10 minutes. Remove from heat and stir in shallot, mustard and remaining salt. Slowly whisk in salad oil. Cool.
  4. In large serving bowl, combine spinach, bacon, pickled onions, diced apple and about one-fourth cup cider vinaigrette dressing. Toss well to coat. Place chicken strips on top of spinach and sprinkle with nuts.