Grilled Chicken, Kefir Mashed Potatoes, Asparagus Shavings with an Orange Vinaigrette

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Grilled Chicken


4 boneless, skinless chicken breasts                       

1 cup kefir milk                                                           

3 tbsp Vadouvan curry powder                                   

2 ea orange zest                                                           


Mix all together chicken ingredients together and marinate overnight.

Kefir Mashed Potatoes


6 medium russet potatoes, peeled and cubed

1/4 cup warm milk

1/4 cup butter or margarine

3/4 tsp salt

Dash pepper

1/4 cup kefir


Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, kefir, butter, salt and pepper; mash until light and fluffy.

Orange Vinaigrette

1 cup orange juice                                   

1 cup extra virgin olive oil                       

1 ea minced shallot                       

1 tbsp chopped cilantro                       

2 tsp black pepper                                   


Mix all with whisk and set aside

Asparagus Salad

4 jumbo asparagus                       

2 oranges                                   

1 red onion                                   


Peel the asparagus into ribbons. Segment the oranges. Slice the onion as thin as thin as possible. Grill the chicken until cooked through. Slice the chicken and place on a plate. Plate a serving of mashed potatoes. Season the salad and dress with some vinaigrette, scatter some salad around. Garnish with a grilled orange half and micro cilantro (or cilantro leaves).

Recipe courtesy of Marc Forgione, Chef, American Cut.