Marinated Sour Orange Chicken Salad

 

Marinated chicken makes the best chicken salad.  The results you get are super moist
chunks that are so tender, you can cut with a fork.  It is packed with a complete balance of earthy from the goat cheese, savory from the dill, sweet from the dates, tangy from the orange, and crunchy from the celery and almonds.  Serve this salad for lunch, as a sandwich, or whip it up into an appetizer.  Serve with pretzels, corn chips, or toast triangles.  Either way, you serve it, it will be the hit of any get-together.

Ingredients:
4 large chicken breasts (skinless/boneless)
1 cup Sour Orange Marinade (La Lechonera)
1 cup mayonnaise
4 ozs goat cheese, softened
1/3 cup red onion, chopped fine
1 TBS orange zest
6 dates, chopped fine
1/2 cup celery, ( 1 stalk), chopped fine
2 TBS fresh dill, chopped fine
1/4 cup slivered almonds

Directions:
1.  Season the chicken with salt and pepper, on both sides.  Place the chicken breasts into a large sealable bag, with the mojo.  Place on a plate with a slight lip to prevent any liquid to leak out of the seal.  Refrigerate for at least 4 hours or overnight.  Remove the chicken from the bag.  Pat dry with paper towels.  Grease a 13 x 9-inch baking dish with cooking spray.  Place the chicken into the pan.  Cover with aluminum foil.  Bake in a preheated 350-degree oven for 40 mins.  Remove the chicken from the oven and let cool.  Chop the chicken into small shredded pieces.
2.  In a medium-size mixing bowl whisk together the mayonnaise and goat cheese.  Stir in the onion, zest, dates, celery, and dill.  Taste and season with salt and pepper, if needed.  Fold in the almonds.  Serve warm or chill in the refrigerator, covered.

Serves 8 people

Quahog Fried Clams

Quahog is a hard shell clam native to the easter shores of North America and Central America.

2 lbs Quahog clams or another hardshell clam, shucked

4 cups cooking oil

Coating Mix Ingredients:  Mix all ingredients in a bowl

1 cup cornmeal, finely ground

1 cup gluten-free flour

1 TBS paprika

1 tsp salt

Batter Ingredients:  Beat all ingredients, in a bowl

1 cup buttermilk

1 egg, beaten

Directions:

1. If clams are wet drain on paper towels to absorb excess liquid.

2.  Add clams to buttermilk/egg mixture, remove with a slotted spoon to drain excess liquid.

3.  Add clams to the flour mixture, tossing to coat thoroughly.

4.  Heat oil in a preferably cast iron deep pan to 350 - 375 degrees.  Drop a few clams into the oil and fry for approx. 1 min or until they turn golden brown.  Place on a baking sheet lined with paper towels to absorb excess oil

Serve with tartar sauce and lemon wedges.