Salmagundi Recipe

Name: Salmagundi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 Chicken Breast; 1 Tbsp. of Tarragon; 3 Figs; 2 Tomatoes; 2 Radishes; 1 Bag of small Gemstone Potatoes; punctured (or red potatoes sliced into 1/2 inch pieces); 2 Radishes; 1 Jar of Pickled Pearl Onions; 2 Carrots (graded and slice); 1/2 Bunch of Cilantro (chopped); 2 separate tsp. of Powdered Orange Rind or 2 separate tsp. of fresh Orange Zest; 1/4 cup of Orange Juice; Juice from 1 Lime; 1 small package of Almond Slivers; About 10 Kalamata Olives (sliced lengthwise); About 10 stuffed Olives (your choice for stuffing content, we chose lemon rind stuffed olives); 1/2 carton of Small Mushrooms; cut in large pieces; 10 leaves of Kale; Dressing; Juice from 1 Lime; 1/4 cup of Vinegar; 1/4 cup of Olive Oil; 1 tsp. of Powdered Orange Rind or 1 tsp. Zest of Orange Peel

Servings: persons

1 Chicken Breast
1 Tbsp. of Tarragon
3 Figs
2 Tomatoes
2 Radishes
1 Bag of small Gemstone Potatoes; punctured (or red potatoes sliced into 1/2 inch pieces)
2 Radishes
1 Jar of Pickled Pearl Onions
2 Carrots (graded and slice)
1/2 Bunch of Cilantro (chopped)
2 separate tsp. of Powdered Orange Rind or 2 separate tsp. of fresh Orange Zest
1/4 cup of Orange Juice
Juice from 1 Lime
1 small package of Almond Slivers
About 10 Kalamata Olives (sliced lengthwise)
About 10 stuffed Olives (your choice for stuffing content, we chose lemon rind stuffed olives)
1/2 carton of Small Mushrooms; cut in large pieces
10 leaves of Kale
Dressing
Juice from 1 Lime
1/4 cup of Vinegar
1/4 cup of Olive Oil
1 tsp. of Powdered Orange Rind or 1 tsp. Zest of Orange Peel

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Directions
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1. In a sealable bag, insert carrots, cilantro, almonds, gemstone potatoes, mushrooms juice of 1 lime, 1 tsp of powdered orange rind, 1 tbsp. of Tarragon and 1 tsp of olive oil; shake the bag to coat ingredients.
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2. Place contents of bag in baking dish and bake at 350 degrees for 20 minutes.
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3. While ingredients are baking, grill the diced chicken breast until brown with 1 tbsp of olive oil and 1 tsp of orange powder or zest.
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4. Once chicken is browned, set aside to cool.
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5. Slice figs, carrots, olives and tomatoes into small bite-size slices; set aside.
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6. Once items are done baking set them aside to cool as you prepare the salad dressing.
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7. In a small bowl mix all the dressing ingredients together and whisk vigorously until well blended.
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8. Arrange the kale on a serving platter and then proceed to layer and organize all the ingredients onto the kale base.
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9. Sprinkle raisins and capers on the top and then cover with dressing.
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10. Serve and enjoy!
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This dish can either be served to the individual or on a large platter to a group. We had so much fun sitting around the dish with toothpicks and putting together different combinations of this beautiful and delicious feast.
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Find more remixes at LynchburgEats.com

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 Chicken Breast, 1 Tbsp. of Tarragon, 3 Figs, 2 Tomatoes, and more.

Yes, Salmagundi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmagundi

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