Chicken salad with walnut vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| From the Kitchen of Lawrence & Cindy Kellie | ||
| 2 | Chicken breasts; whole cooked, skinned and boned | |
| 4 | Scallions; chopped | |
| ½ | cup | Walnuts; finely chopped |
| 10 | Basil leaves; about | |
| ¼ | cup | Peanut or safflower oil |
| ½ | cup | Walnut oil |
| ½ | cup | Raspberry vinegar or to taste |
| Coarse salt; to taste | ||
| Freshly ground pepper to taste | ||
| Salad greens; watercress, endive; red leaf lettuce, radicchio; arugola, boston lettuce | ||
| 2 | tablespoons | Chives; chopped |
Directions
From: J Martin <jmartin@...> Date: Tue, 9 Jul 1996 11:18:52 -0400 Cut the chicken breasts into slivers and place in a mixing bowl. Add the scallions, walnuts, and basil leaves, which have been torn into small pieces. In a separate bowl, combine the oils and vinegar. Blend well and season with the salt and pepper. Put the salad greens in a bowl and toss with enough of the dressing to coat the leaves lightly. Arrange the leaves on 4 individual plates. Arrange the chicken pieces on the greens. Stir the chives into the remaining dressing and pour it over the chicken.
EAT-L Digest 8 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .