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

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