Recipe submitted by Chef Richard of Ormond Plantation Manor
½ teaspoon Smoked Paprika
½ teaspoon Creole Seasoning
2 4 ounce Boneless Chicken Breasts
4 cups Baby Lettuce
½ cup Blueberries
2 Ripe Peaches or Nectarines; peeled and quartered
2 ounces Sliced Roasted Almonds
2 ounces Feta Cheese crumbles
½ cup Peanut Oil
¼ cup Steen’s Cane Vinegar
2 tablespoons of Steen’s Cane Syrup
Good Pinch of Black Pepper and Salt
In broiling dish season chicken with creole seasoning and paprika. Cook until done. Cool and slice.
On two plates, arrange chicken on lettuce. Garnish with blueberries, peaches, almonds, and feta cheese. Ladle dressing on top.