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| Lemon Chicken Salad |
Poaching is a great way to cook chicken for a salad. Here, the vinaigrette penetrates the chicken
most effectively if it's added while the chicken is still warm. For a more pronounced lemon flavor,
let the chicken marinate longer.
Ingredients
Vinaigrette
2 1/2 Tablespoons fresh lemon juice
2 teaspoons rated lemon peel
1/2 teaspoon Dijon mustard
3/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
1/3 cup extra virgin olive oil
Salad
1 whole poached chicken, skin removed, meat shredded [about 3 ½ cups]
12 asparagus spears, cut into 2-inch pieces
3 baby gold or red beets, peeled, thinly sliced with a Vegetable Peeler
1/2 small red onion, sliced into thin wedges
6 cups mixed spring salad greens
Method
In a small bowl, whisk together all vinaigrette ingredients.
Toss half of the dressing with chicken. Cover, refrigerate at least 2 hours or until serving time.
In a medium saucepan, cook asparagus in boiling salted water 3 to 4 minutes or until crisp-tender.
Drain; rinse with cold water to cool.
In a large bowl, toss asparagus, beets, onion, and salad greens. Drizzle with remaining dressing;
stir gently to coat. Arrange on serving platter. Top with chicken
most effectively if it's added while the chicken is still warm. For a more pronounced lemon flavor,
let the chicken marinate longer.
Ingredients
Vinaigrette
2 1/2 Tablespoons fresh lemon juice
2 teaspoons rated lemon peel
1/2 teaspoon Dijon mustard
3/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
1/3 cup extra virgin olive oil
Salad
1 whole poached chicken, skin removed, meat shredded [about 3 ½ cups]
12 asparagus spears, cut into 2-inch pieces
3 baby gold or red beets, peeled, thinly sliced with a Vegetable Peeler
1/2 small red onion, sliced into thin wedges
6 cups mixed spring salad greens
Method
In a small bowl, whisk together all vinaigrette ingredients.
Toss half of the dressing with chicken. Cover, refrigerate at least 2 hours or until serving time.
In a medium saucepan, cook asparagus in boiling salted water 3 to 4 minutes or until crisp-tender.
Drain; rinse with cold water to cool.
In a large bowl, toss asparagus, beets, onion, and salad greens. Drizzle with remaining dressing;
stir gently to coat. Arrange on serving platter. Top with chicken