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Chef Paul Mattison – Perspectives – REAL Delicacies

paul-mattison-210

Chef Paul Mattison’s

Vineyard Chicken Salad

This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com.

Serves Four

1 pound grilled chicken breast meat
1 cup halved red grapes
1 Tbsp diced onion
2 Tbsp diced celery
1½ Tbsp whole grain mustard
½ cup mayonnaise
2 cups lettuce spring mix
Sauvignon Blanc Vinaigrette
4 Tbsp dried cranberries
12 slices peeled avocado
4 Tbsp crumbled Gorgonzola cheese
Candied Walnuts
salt and pepper to taste

vineyard-chicken-salad

Dice the chicken breast into small pieces and combine with the grapes, onion and celery. Mix the mustard and mayonnaise together and season to taste. Toss with the chicken mixture. Divide the spring mix onto four plates and top with the chicken salad. Drizzle with Sauvignon Blanc Vinaigrette then top with the cranberries, avocado slices, cheese and Candied Walnuts.

Sauvignon Blanc Vinaigrette
1 cup Sauvignon Blanc wine
¼ cup white vinegar
2 tsp Dijon mustard
1 Tbsp honey
2 tsp minced shallots
1 tsp chopped tarragon
1 tsp chopped parsley
¾ cup vegetable oil
¼ cup extra virgin olive oil
salt and pepper to taste

Over medium-high heat, reduce the wine by half then cool. Combine with the vinegar, mustard, honey, shallots, tarragon and parsley. While using an emulsifying mixer, combine well, then slowly add the vegetable and olive oil. Season to taste.

Candied Walnuts
1 cup unsalted walnuts
2 Tbsp butter
2 Tbsp brown sugar
½ tsp cinnamon
½ tsp salt

Preheat oven to 350ºF. Rough chop the walnuts. Melt the
butter in a large non-stick sauté pan over medium heat. Add the walnuts and stir to coat. Add the sugar, cinnamon and salt, then stir again until thoroughly coated. Spread out evenly on a sheet tray and bake for 5 minutes. Stir and cook for another 3 to 5 minutes. Be careful, the nuts can burn easily. Cool before serving.

paul-mattison-210Mattison’s City Grille is an award-winning al fresco restaurant in the heart of downtown Sarasota. Mattison’s Forty-One is a highly acclaimed restaurant boasting comfortable elegance in South Sarasota; and Mattison’s Bayside at the Van Wezel is the official in-house caterer at the waterfront Van Wezel Performing Arts Hall offering pre-show dining along with Mattison’s catered weddings and events. Each restaurant’s location is unique to its neighborhood, offering Chef Paul Mattison’s signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers.

Copyright © 2015 REAL Exclusive Magazine www.getrealexclusive.com
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