Layered chicken and spinach salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive or vegetable oil |
| 1 | small | Onion; chopped |
| 6 | Chicken breast halves; boneless; skinless | |
| ½ | cup | Dry white wine or chicken broth |
| ⅓ | cup | Olive or vegetable oil |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Fresh rosemary leaves; chop |
| 2 | tablespoons | Fresh basil leaves; chopped |
| 2 | tablespoons | Fresh mint leaves; chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Spinach leaves |
| 6 | mediums | Tomatoes; sliced |
| ¼ | cup | Freshly grated Parmesan cheese leaves; if desired |
Directions
Date: Fri, 09 Feb 1996 20:24:40 EST From: AKSC87A@... (MARY JO KNAPPER) Heat 2 Tablespoon oil in 12" skillet over medium-high heat. Cook onion in oil, stirring occasionally, until tender. Reduce heat to med. Add chicken.
Cook uncovered about 5 minutes, turning frequently, until chicken is brown.
Add wine; reduce heat. Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Cover and refrigerate 2 hours or until cold. Cut chicken into strips. Mix ⅓ cup oil, the lemon juice, 2 Tablespoon rosemary, the basil, mint, salt and pepper. Arrange ⅓ of the spinach in large bowl. Top with ⅓ of the tomatoes and chicken. Repeat twice with remaining spinach, tomatoes and chicken. Drizzle with oil mixture. Sprinkle with cheese. Garnish with rosemary leaves. Source: Easy One-Dish Recipes.
MC-RECIPE@...
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