Poached chicken salad with basil vinaigrette - country co
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh lemon or lime juice |
| ¼ | cup | Extra-virgin olive oil |
| ¼ | cup | Finely chopped fresh basil |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| 1 | pounds | Skinless, boneless chicken breasts |
| ½ | small | Head green-leaf lettuce |
| 2 | smalls | Cucumbers, peeled and thinly sliced |
| 2 | larges | Ripe nectarines, halved, pitted and sliced |
| 12 | Cherry tomatoes, | |
| 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 ¼ 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