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Mediterranean Poached Chicken Salad

Web20.Chickens's picture
Ingredients
  Whole boneless skinless chicken breasts 1 1⁄4 Pound, halved
  Haricots verts 12 Ounce, trimmed, cut into 1 inch lengths
  Tomatoes 4 Medium, cored, cut into 1 inch chunks
  Olive oil 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Canned flat anchovy fillets 2 Ounce, drained (1 can)
  Dijon mustard 1 Tablespoon
  Salt To Taste
  Black pepper To Taste
  Kalamata olives/Spanish green olives 4 Ounce, pitted, quartered lengthwise (1/2 cup)
  Lettuce leaves 8 , rinsed, dried, torn into large pieces (Boston / Romaine variety)
Directions

MAKING
1) In a 12-inch skillet, cover the chicken breasts with water, allow to simmer, cover and gently poach the chicken over low heat for 10 minutes, until just cooked. Remove on a plate and allow to cool.
2) Bring the cooking liquid to a boil over high heat, Add the green beans and cook over a high heat for 3 to 4 minutes, until just tender. Drain under cold water and pat dry
3) In a mixing bowl, combine the green beans and tomatoes together.
4) In a blender or food processor, process the oil, vinegar, anchovies mustard, salt and pepper until pureed.
5) Add the dressing into the green beans and tomatoes, mix well.
6) Dry the chicken, cut it into 2 X 3/4-inch strips, add the chicken and olives into the green beans and tomatoes.
7) Toss the ingredients together and adjust the seasoning.

SERVING
8) On a platter, arrange the lettuce in a wreath, spoon the chicken mixture into the center of the platter, drizzle the remaining dressing in the bowl over the lettuce and serve immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Poached
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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