Steamed chicken salad

Yield: 1 Servings

Measure Ingredient
8 mediums Chicken breasts; boned skinned, and split to make sixteen pieces.
¼ cup Olive oil
¼ cup Fresh lemon juice; strained
\N \N White pepper; freshly ground
¼ bunch Fresh basil; (up to 1/2)
¼ bunch Italian flat- leaf parsley; (up to 1/2)
\N \N About 1/2 cup strong vinaigreette dressing
\N \N Kosher salt
2 tablespoons Wine vinegar
1 tablespoon Dijon type mustard
\N \N Salt and pepper
½ cup Olive oil or safflower oil or a combination of both


Recipe By : Helen Nash

Cut chicken into 1 by 1 in pieces and place preferably in a single layer, in a glass dish. Mix together olive oil, lemon juice and 1 tspoon of the pepper. Pour over chicken, cover with plastico wrap, and refrigerate for about 8 hours or ovenight. Place um pan, and add ¼ water, and bring to broil over high heat. Drain chichen pieces of their marinade and place as many as will fit in a single layer.Steam chicken, covered, over high heat for about5 to 6 min.or until it just loses its pale pink color Remove with tongs to a bowl and proceed with the next batch, adding more boiling water as needed. Let the chichen cool off accumulated juices. Toss chicken with the vinaigrette dressing and chopped herbs. Season with salt and pepper Serve the salad at room temperature with extra dressing.

Vinagrette dressing( sugestion): Blend well.

Posted to JEWISH-FOOD digest Volume 98 #001 by BNLImp <BNLImp@...> on Jan 1, 1998

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