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Capellini Salad With Chicken And Dill

Chicken.delights's picture
Ingredients
  Chicken breasts 2 Pound (2 Whole, 1 Pound Each)
For poaching liquid
  Chicken stock 2 Cup (32 tbs) (Use More Quantity If Needed)
  Parsley sprig 1
  White wine vinegar 1⁄4 Cup (4 tbs)
  Fresh lemon juice 2 Tablespoon
  Dry sherry 1 Tablespoon
  Medium sherry 1 Teaspoon
  Honey 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Olive oil 1⁄2 Cup (8 tbs)
  Red bell pepper 1 Large, seeded and julienned
  Yellow bell pepper 1 Large, seeded and julienned
  Cucumber 1 Large, peeled, seeded and sliced into thin rounds
  Dill sprigs 1⁄2 Cup (8 tbs)
  Scallions 5 , chopped (Green And White Part)
Directions

GETTING PREPARED
1. In a large pot of lightly salted boiling water, cook the pasta al dente. Drain, rinse, and set aside to cool.

MAKING
2. Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout.
3. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid, remove and discard the bones and skin, and tear into large pieces.
4. Let cool to room temperature in the liquid, remove and discard the bones and skin, and tear into large pieces.

FINALIZING
5. In a small bowl, whisk the vinegar, lemon juice, sherries, honey, and salt and pepper.

SERVING
6. Pour on the dressing and toss to combine well.
7. Cover the bowl with plastic wrap and chill at least 1 hour before serving.

Recipe Summary

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

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