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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 |