Chicken Salad with Avocados
and Mint-Soy Vinaigrette
Serves: 4
INGREDIENTS
For the salad:
2 whole chicken breasts, bone in, skins removed (1 1/2 to 2 pounds)
1 medium onion, quartered
1 garlic clove, crushed
1 bay leaf
1/4 teaspoon kosher salt
1 romaine heart, or 1 romaine lettuce, outer leaves removed
2 celery stalks, thinly sliced
1 large or 2 small Hass avocados
For the dressing see separate recipe in Sauces & Dressings
METHOD
1.
Poach the chicken breasts. Place in a large, heavy saucepan and cover
by about 1 inch with water. Add the onion, garlic, and bay leaf and bring
to a simmer over medium-high heat. Add the salt and reduce the heat
so that the water simmers gently. Cook, partially covered, for 20 to 25
minutes, or until the juice runs clear when the chicken is pierced with
the tip of a sharp knife. Remove from the heat and, if time allows, let
the chicken cool in the liquid.
2.
Remove the chicken from the pot (strain the light broth and use for
another purpose). When it is cool enough to handle, either shred the
meat by hand, or pulse in your Food Processor with the Processing
blade attached to the desired consistency. Transfer to a bowl.
3.
Wash the lettuce, breaking the larger leaves in half across the middle.
You will line the platter with these larger leaves. Cut the bottom halves
of the leaves and the smaller leaves crosswise into 1/2-inch-thick slices
(chiffonade) and toss with the chicken. Add the celery and toss
together.
4.
Cut half of the avocado or avocados into dice and add to the chicken.
Cut the remaining avocado into thin slices.
5.
Pour the dressing over the chicken mixture. Toss well.
6.
Line a serving platter or individual plates with the leaves that did not go
into the salad and top with the salad. Fan the remaining avocado slices
out on the side for garnish. Serve cold or at room temperature.
Pizzas
38
39
Summary of Contents for BFPR1000
Page 37: ...Notes Notes 72 73 ...
