Chicken-Pinwheel Salad – Gh_9407

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Servings: 4 Difficulty: Advanced
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Elegant rolled chicken breasts with sun-dried tomatoes and fresh basil served over crisp lettuce
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This sophisticated chicken pinwheel salad is a delightful blend of tender, herb-stuffed chicken rolls and vibrant seasonal vegetables. The chicken breasts are pounded thin, filled with a savory mixture of sautéed onions and sun-dried tomatoes, then rolled and pan-seared for a golden finish. Served atop crisp lettuce leaves alongside roasted red potatoes and zucchini, this dish offers a perfect balance of protein and fresh crunch. The simple red wine vinaigrette ties the flavors together with a bright, tangy note. It is an excellent choice for summer dinners, potlucks, or a light yet satisfying lunch that looks impressive but is straightforward to prepare.

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Chicken-Pinwheel Salad – Gh_9407

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 10.0

Description

This sophisticated chicken pinwheel salad is a delightful blend of tender, herb-stuffed chicken rolls and vibrant seasonal vegetables. The chicken breasts are pounded thin, filled with a savory mixture of saut&# 195;©ed onions and sun-dried tomatoes, then rolled and pan-seared for a golden finish. Served atop crisp lettuce leaves alongside roasted red potatoes and zucchini, this dish offers a perfect balance of protein and fresh crunch. The simple red wine vinaigrette ties the flavors together with a bright, tangy note. It is an excellent choice for summer dinners, potlucks, or a light yet satisfying lunch that looks impressive but is straightforward to prepare.

Ingredients

Directions

  1. In a small saucepan over medium heat, cook minced onion in 2 teaspoons of hot olive oil until lightly browned.
  2. Stir in 1 tablespoon of water and continue cooking until the onion is very tender.
  3. Meanwhile, place chicken breast halves between plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.
  4. Finely chop the oil-packed dried tomatoes and set aside.
  5. Chop fresh basil to measure 1 tablespoon, reserving the remaining leaves for garnish or filling.
  6. Stir all but 1 tablespoon of the chopped dried tomatoes into the cooked onion mixture.
  7. Sprinkle both sides of the pounded chicken breasts with salt.
  8. With the boned-side up, spread the onion-tomato mixture evenly over each chicken breast.
  9. Top the filling with reserved whole basil leaves.
  10. Roll each breast half tightly jelly-roll fashion and secure with toothpicks.
  11. Slice unpeeled red potatoes and zucchini into 1/4-inch thick rounds.
  12. In a large nonstick skillet over medium heat, cook zucchini slices in 1 teaspoon of hot olive oil and 1/4 teaspoon salt until tender and lightly browned.
  13. Remove zucchini to a plate and keep warm.
  14. In the same skillet, add 1 more teaspoon of hot olive oil and cook the chicken rolls until lightly browned on all sides.
  15. Reduce heat to low, cover the skillet, and cook for about 10 minutes until chicken loses its pink color throughout.
  16. Remove chicken rolls to a cutting board and let cool slightly until easy to handle.
  17. While chicken cooks, bring a saucepan of water to a boil and add sliced potatoes.
  18. Reduce heat to low, cover, and simmer for 5 minutes or until potatoes are fork-tender.
  19. Drain the potatoes well.
  20. In a small cup, whisk together red wine vinegar, sugar, coarsely ground black pepper, chopped basil, 3 tablespoons olive oil, 1 teaspoon salt, and the remaining 1 tablespoon chopped dried tomatoes to make the dressing.
  21. Discard toothpicks from the chicken rolls and slice each roll into 1/2-inch thick pinwheels.
  22. Cut fresh tomatoes into wedges.
  23. Place large lettuce leaves on 4 dinner plates.
  24. Arrange the sliced chicken pinwheels on the lettuce leaves.
  25. Arrange the boiled potatoes, sautéed zucchini, and tomato wedges on the plates alongside the chicken.
  26. Drizzle the red wine vinaigrette over all components of the salad.
  27. Garnish with fresh basil sprigs if desired and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 10.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, pinwheel, salad, sun-dried tomatoes, basil, zucchini, red potatoes, vinaigrette, lettuce, pan-seared, summer dinner, light meal, protein, vegetables, french cuisine, onion, red wine vinegar, healthy, potluck, lunch ideas
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