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Warm Chicken Salad with Pine Nuts

http://www.eatingwell.com/recipes/warm_chicken_salad_with_pine_nuts.html

From EatingWell:  September/October 1991

Poaching chicken breasts in a mixture of balsamic vinegar and chicken broth makes them unusually tender. The poaching liquid then becomes the base for a slightly sweet, intensely flavored dressing. Any leftover poaching liquid can be stored in the freezer to use later in sauce or dressing.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Combine broth, vinegar, garlic, fresh rosemary sprigs (or 1 teaspoon dried) and bay leaf in a wide saucepan or Dutch oven. Bring to a boil, reduce heat and simmer 5 minutes. Add chicken breasts, cover and poach gently just until the flesh is no longer pink inside, 6 to 8 minutes. Transfer to a cutting board and keep warm.
  2. Boil the poaching liquid until slightly reduced, about 5 minutes. Strain, discard garlic, rosemary and bay leaf and pour 1/2 cup poaching liquid into a small bowl. Whisk in oil, shallots and pepper. Season with salt if desired.
  3. Toss greens in a large bowl with 1/4 cup of the dressing. Arrange on individual plates. Carve chicken into thin slices and arrange over greens. Garnish with red pepper and drizzle the remaining dressing over chicken and peppers. Sprinkle pine nuts, parsley and remaining 1 teaspoon fresh (or 1/2 teaspoon dried) rosemary over the chicken

Nutrition

Per serving : 238 Calories; 12 g Fat; 2 g Sat; 7 g Mono; 63 mg Cholesterol; 8 g Carbohydrates; 26 g Protein; 3 g Fiber; 169 mg Sodium; 612 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 lean meat, 1 fat

Tips & Notes