Text 2417, 92 rader
Skriven 2010-10-04 11:39:00 av Dave Drum (1:124/311)
Ärende: SF Gate 650
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Salad W/Avocado & Green Olives
 Categories: Salads, Fruits, Poultry, Citrus, Nuts
      Yield: 4 servings
 
MMMMM------------------------VINAIGRETTE-----------------------------
      3 tb White balsamic vinegar
      3 tb Mayonnaise
    3/4 ts Dijon mustard
    3/4 ts Kosher salt
        pn Ground black pepper
      6 tb Mild olive oil

MMMMM---------------------------SALAD--------------------------------
    3/4 lb Chicken breast; boned,
           Skinned
      2 ts Kosher salt
           Juice of 1 lemon
      1 sm Avocado
           White Balsamic Vinaigrette
    1/2 c  Chopped green olives *
      4    Celery ribs; in 1/4" slices
    1/4 c  Chopped; roasted almonds
      3    To 4 green onions; green
           - only chopped
           Kosher salt & ground pepper
      1 lg Head butter lettuce; rinsed,
           - dried, in bite-size pieces
    1/2 sm Carrot; peeled, grated (opt
           - garnish)
 
  Leftover roasted chicken can substitute for poached chicken.
  Mix some dressing with shredded roast chicken in advance to
  boost the flavor and add moistness.
  
  For the vinaigrette: Place the vinegar, mayonnaise, mustard,
  salt and pepper in a small bowl. Whisk until the mayonnaise
  is evenly incorporated. Continue whisking while drizzling in
  the olive oil to form an emulsion.
  
  Taste and adjust seasoning.
  
  Yields about 3/4 cup
  
  For the salad: Place the chicken breast in a sauce pot and
  cover with cold water. Add kosher salt and all but 1
  tablespoon of the lemon juice and bring to a boil. Once it
  boils, turn off heat and cover the pan. Let stand until
  chicken is just cooked through, about 5 to 7 minutes. Remove
  chicken from pot. When cooled, shred chicken.
  
  Place shredded chicken in a bowl and toss with enough
  vinaigrette to lightly coat. Shortly before serving, peel
  and dice the avocado; sprinkle with the reserved lemon juice
  to prevent discoloring. Add olives, celery, almonds and
  green onions to the chicken. Add 1/4 cup of vinaigrette and
  toss to coat. Gently fold in the avocado. Taste and adjust
  seasoning.
  
  In a separate bowl, dress lettuce with vinaigrette until
  evenly coated. Divide the lettuce among four plates, then
  spoon the chicken salad onto the lettuce. If using olives
  without pimientos, optionally garnish with grated carrot for
  color. Serve immediately.
  
  * Note: If using unpitted olives, place a few at a time on a
  cutting board, cover with a clean kitchen towel and hit with
  a meat pounder to crack open the flesh, ideally without
  breaking open the pits. Pluck the pits from the flesh. Chop
  larger pieces as needed.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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