For vinaigrette: 2 Tablespoons white wine vinegar 1 Tablespoon lemon juice 1 Tablespoon gf Dijon mustard 1/3 cup olive oil 2 Tablespoons chopped cilantro Salt and fresh ground pepper to taste
4 large red potatoes 2 Tablespoons olive oil 1 pound snow peas, trimmed and washed 1 cup sliced almonds 4 handfuls of baby spinach, washed and dried
For chicken: 4 boneless, skinless chicken breasts 2 Tablespoons lemon juice 2 Tablespoons dry white wine Salt and fresh ground pepper to taste 2 Tablespoons olive oil 1 cup sliced almonds
Directions
For vinaigrette: In a small bowl, whisk together vinegar, lemon juice, Dijon and olive oil. Add cilantro and season to taste with salt and fresh ground pepper.
Place 1 cup almonds in a small dry skillet over medium heat and toast until lightly browned. Remove from heat.
Preheat oven to 400 degrees F. Poke each potato a few times with a fork and bake for 1 hour. Remove potatoes to the refrigerator and cool completely. When cool, cut each into 1/4" slices. Heat a skillet over medium-high heat and add 2 Tablespoons oil. When hot, add potatoes and fry until golden on both sides. Sprinkle with salt and pepper. Remove from skillet and keep warm.
Cook the snow peas in boiling salted water until just tender. Drain and transfer to a bowl of ice water. Drain and set aside.
Flatten each breast with the side of a meat mallet until all are uniform in thickness. Season the chicken breasts with salt and pepper and place them on a plate. Drizzle the breasts with lemon juice and wine. Place the almonds in a grinder and grind until the pieces are small enough to make a coating for the chicken. Coat the chicken with the crushed almonds. Heat a large skillet over medium-high heat and add oil. When hot, add chicken and saute until browned on both sides and cooked through. Remove from pan, transfer to a cutting board and slice each breast diagonally.
To assemble: Place a handful of spinach on each serving plate and top with an equal portion of snow peas. Drizzle 2-3 spoons of vinaigrette over each. Arrange slices of potato on each salad and place a sliced chicken breast on top. Sprinkle with toasted almonds and serve immediately.
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