Poached Chicken Salad With Basil Vinaigrette - Country Co Recipe

Poached Chicken Salad With Basil Vinaigrette - Country Co Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1/4 cup: Fresh lemon or lime juice,
1/2 small: Head green-leaf lettuce,
1/4 cup: Extra-virgin olive oil,
2 small: Cucumbers, peeled and
1/4 cup: Finely chopped fresh basil,
-thinly sliced,
1/2 tsp: Sugar,
2 large: Ripe nectarines, halved,
1/4 tsp: Salt,
-pitted and sliced,
1 lbs: Skinless, boneless chicken
12: Cherry tomatoes,
-breasts,
Fresh basil sprigs,

Directions:
1. Prepare Vinaigrette: In small bowl, combine lemon juice, oil,
basil, sugar, and salt; set aside.

2. In large skillet, place chicken breasts and add 1 inch water;
cover and heat just to boiling. Turn breasts over; cover and cook
over low heat 5 minutes longer or until cooked through. Cool in broth
until lukewarm-about 10 minutes. Remove chicken to a bowl; save broth
for another use; tear chicken into wide strips,

3. While chicken is still warm, combine it with 1/4 C vinaigrette.
Set aside to cool to room temperature, no longer than 30 nlinuees.

4. Just before serving, divide lettuce among 4 chilled plates; arrange
chicken, cucumbers, nectarines, and cherry tomatoes on lettuce.
Drizzle remaining vinaigrette over salads. Garnish with basil sprigs.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary


Source from luhu.jp

Post a Comment

Previous Post Next Post

Contact Form