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Chicken Breasts And Broccoli Florets With Tangy Carrot Dressing

Chicken.delights's picture
Ingredients
  Chicken breast 2 Pound (2 Whole, 1 Pound Each)
For poaching liquid
  Parsley sprig 1
  Broccoli florets/Use mixed broccoli and cauliflower florets 2 Cup (32 tbs)
  Sweet red pepper 1 , seeded and chopped
For dressing
  Thinly sliced carrots 1⁄2 Pound, peeled (Use About 8 In Number)
  Chopped fresh thyme/1/4 teaspoon dried thyme 1 Teaspoon
  Chopped fresh basil/1 teaspoon dried basil 2 Tablespoon
  Chicken stock 1 Cup (16 tbs)
  Tarragon vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Freshly ground white pepper To Taste (Use As Required)
Directions

MAKING
1. The chicken breast pieces are to be poached for 10 minutes or these are to be poached till its raw pink color is gone
2. On prepared version the chicken breasts will feel firm when pressed with the back of a fork
3. Let the chicken pieces be cool in the stock.
4. Remove and discard the skin and bones, and shred the chicken into bite-size pieces.
5. Take a large bowl and combine the ingredients like broccoli florets, red pepper, and chicken.
6. Put the pieces to be chilled, keep the pot under cover, until ready to use.

FINALIZING
7. Take a saucepan and add carrots, garlic, thyme, basil, and stock.
8. Bring it to boil over medium heat, with occasional stirring .
9. Slow the heat, and simmer, keep it uncovered for 15 minutes, till the carrots get tender.
10. Let cool.
11. Add to a blender with steel blade, add vinegar, oil, salt, and pepper in it; puree until it seems smooth.
12. Pour the dressing over the mixture and get them combined.
13. Refrigerate for at least 2 hours before serving

SERVING
14. Serve chilled

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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