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Our Spring Rosé And Salad Pairing
A different way to make rosé
Although you probably know Pinot Grigio best as a white varietal, we’ve crafted a Rosé of Pinot Grigio with a pink hue that hints at the promise of spring.
This rosé is pleasantly sweet, crisp, and refreshing—but also offers balanced acidity that makes it a good fit with a wide range of dishes. You’re going to enjoy it with everything from classic pasta, tuna, and chicken salad pairings to zestier choices such as pizza and spicy Asian food. Make sure you take it along on your next spring picnic!”
Wake up the flavor
Go for the zest! Panko bread crumbs are the secret to keeping this fried chicken lighter than most traditional recipes, and the Jalapeño Lime Vinaigrette adds just enough heat and spice to pair perfectly with our newly released Rosé of Pinot Grigio.
Fried Chicken Salad with Jalapeño Lime Vinaigrette
Jalapeño Lime Vinaigrette
1 cup prepared salsa
½ cup water
Juice of 2 limes
1 tablespoon Dijon mustard
1 tablespoon honey
½ teaspoon kosher salt
1½ cups canola or olive oil
Place all ingredients except oil in a blender. With the blender on medium, add the oil in a steady stream until thickened.
4 skinless, boneless chicken breast halves, pounded to ½-inch thickness
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
Season the chicken breasts on both sides with seasoning salt.
Place the flour, egg, and panko crumbs into separate shallow dishes.
Coat chicken breasts in flour, shaking off any excess.
Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat ¼-inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3–4 minutes per side, or until golden brown. Let dry on paper towels and keep warm.
Mixed Greens Salad
6 cups mixed greens
6 slices of lean bacon, chopped fine
2 ripe avocados
16 small cherry or pear tomatoes, sliced
1 cup fresh corn kernels, cooked
½ cup goat cheese
Jalapeño Lime Vinaigrette (above)
Fried Chicken (above)
To assemble salad
Place greens in a large salad bowl.
Cook bacon in a skillet over moderate heat, stirring until crisp; then transfer it with a slotted spoon to paper towels to drain.
Halve, pit, and peel the avocados and cut them into ½ -inches pieces.
Add the rest of the ingredients to the bowl.
Toss with some of the Jalapeño Lime Vinaigrette (about ½ cup)
Slice the chicken, add it to the salad and serve.Return to Blog