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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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*Does not apply to Sale or Specials wines.

Grilled Chicken Salad

Casey Flat Ranch Vineyards


Ingredients

Safflower oil or canola oil, for oiling the grill
6 boneless, skinless chicken breast halves (about 3 lbs.)
1/4 cup olive oil
2 tablespoons chopped fresh parsley
2 tablespoons minced scallions
2 tablespoons Dijon mustard
6 plum tomatoes, cored and quartered
2 ribs celery, cut on a diagonal into 1/4-inch slices
Salt and freshly ground black pepper to taste
4 cups firmly packed spinach, washed, drained, and stems removed
8 fresh basil leaves, cut into very thin strips (chiffonade)
1 1/2 cups Dijon Vinaigrette

Dijon Vinaigrette Ingredients:
3 tablespoons Dijon mustard
1 large egg or 1/2 cup good-quality mayonnaise
Juice of 1 lemon
1 tablespoon Champagne vinegar or white wine vinegar
1/2 cup olive oil
3/4 cup canola or safflower oil (omit if using mayonnaise)
Salt and freshly ground black pepper to taste


Instructions

For the Dijon Vinaigrette: Whisk together the mustard, egg or mayonnaise, lemon juice, and vinegar in a bowl until well blended. Add the olive oil and canola oil in a slow, steady stream, while whisking constantly, until all the oil is incorporated (omit the oils if using mayonnaise). Season with salt and pepper. The vinaigrette will be creamy, but not as thick as mayonnaise. Refrigerate in an airtight container until ready to use.

For the Salad: Brush the grill grates lightly with the safflower oil. Prepare a hot fire in a gas or charcoal grill. Toss the chicken with the olive oil, parsley, scallions, and mustard in a shallow bowl and let marinate 30 to 40 minutes at room temperature or overnight in the refrigerator.

Grill the chicken, turning once, 7 to 8 minutes per side, until the breasts feel firm to the touch and the juices run clear when pierced in the thickest part with a knife. Set aside to cool, 20 to 30 minutes.

Slice the chicken breasts on the diagonal into 1/4-inch-thick slices, 8 to 10 slices per breast. Combine the chicken, vinaigrette, tomatoes, and celery in a medium bowl and toss to mix. Season with salt and pepper. Just before serving, toss with the spinach and basil. Recipe provided by The Foster’s Market Cookbook, by Sara Foster with Sarah Belk King.



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