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Poached Chicken Salad With Basil Vinaigrette – Country Co

Poached Chicken Salad With Basil Vinaigrette - Country Co recipe image
This Mediterranean salad features Fresh lemon or lime juice 1/2 sm Head green-leaf lettuce, Extra-virgin olive oil 2 sm Cucumbers, peeled and, Finely chopped fresh basil -thinly sliced, Sugar 2 lg Ripe nectarines. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 142.2
Dietary: Gluten-free
Description
This Mediterranean salad features Fresh lemon or lime juice 1/2 sm Head green-leaf lettuce, Extra-virgin olive oil 2 sm Cucumbers, peeled and, Finely chopped fresh basil -thinly sliced, Sugar 2 lg Ripe nectarines. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/4 cup Fresh lemon or lime juice 1/2 sm Head green-leaf lettuce
  • 1/4 cup Extra-virgin olive oil 2 sm Cucumbers, peeled and
  • 1/4 cup Finely chopped fresh basil -thinly sliced
  • 1/2 teaspoon Sugar 2 lg Ripe nectarines, halved,
  • 1/4 teaspoon Salt -pitted and sliced
  • 1 pound Skinless, boneless chicken 12 Cherry tomatoes,
Directions
  1. 1
    breasts Fresh basil sprigs 1.
  2. 2
    Prepare Vinaigrette: In small bowl, combine lemon juice, oil, basil, sugar, and salt; set aside.
  3. 3
    In large skillet, place chicken breasts and add 1 inch water; cover and heat just to boiling.
  4. 4
    Turn breasts over; cover and cook over low heat 5 minutes longer or until cooked through.
  5. 5
    Cool in broth until lukewarm-about 10 minutes.
  6. 6
    Remove chicken to a bowl; save broth for another use; tear chicken into wide strips, 3.
  7. 7
    While chicken is still warm, combine it with 1/4 C vinaigrette.
  8. 8
    Set aside to cool to room temperature, no longer than 30 nlinuees.
  9. 9
    Just before serving,
  10. 10
    divide lettuce among 4 chilled plates;
  11. 11
    arrange chicken, cucumbers, nectarines, and cherry tomatoes on lettuce.
  12. 12
    Drizzle remaining vinaigrette over salads.
  13. 13
    Garnish with basil sprigs.
  14. 14
    Country Cooking/Summer/94 Scanned & fixed by Di and Gary

Nutrition Facts

Servings 4

Amount Per Serving
Calories 142.2kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1219.7mg51%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.3g2%
Sugars 0.9g
Protein 0.6g2%

* 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: basil, boiling, boneless, cherry, chicken, chopped, country, cucumbers, extravirgin, finely, fresh, greenleaf, halved, head, juice, lemon, lettuce, lime, mediterranean, nectarines
Read it online: https://www.chefs-mate.com/recipe/poached-chicken-salad-with-basil-vinaigrette-country-co/