Avocado Salad with Red Wine & Orange Wasabi Chicken


  • 4 grilled skinless, boneless chicken breast halves
  • 1 cup white sugar
  • 1/4 cup water
  • 1/2 cup St. James Winery Pioneer Red Wine
  • 1 cup orange juice
  • 1 teaspoon wasabi paste
  • 1/2 cup tomatoes, diced
  • 1/4 cup red onion, diced
  • 2 tablespoons fresh cilantro, chopped
  • 2 limes, juiced
  • 2 avocados, peeled, pitted and diced
  • salt and pepper to taste
  • hot sauce to taste
  • 1 (10-ounce) package mixed salad greens, rinsed and dried


  1. Preheat oven to 400°F.
  2. Slice chicken strips and set aside.
  3. In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a dark amber color.
  4. Remove from heat and slowly add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
  5. Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
  6. While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce.
  7. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.