Marinated Chicken And Vegetable Salad
|Chicken stock||1 1⁄2 Liter (6 Cups)|
|Vegetable oil||125 Milliliter (1/2 Cup)|
|Lime juice||125 Milliliter (1/2 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Dried basil||15 Milliliter (1 Tablespoon)|
|Grated onion||15 Milliliter (1 Tablespoon)|
|Diagonally sliced green beans||1 Cup (16 tbs) (250 Milliliter)|
|Zucchini||3 Small, thinly sliced|
|Cherry tomatoes||12 , cut in half|
|Sweet green pepper||1 , cut in to chunks|
|Chopped green onions||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Chopped dill||15 Milliliter (1 Tablespoon)|
|Avocado||1 Small, peeled, pitted and diced|
|Vegetable oil||50 Milliliter (1/4 Cup)|
|White wine vinegar||25 Milliliter (2 Tablespoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Dry mustard||1⁄2 Teaspoon|
|Chopped green onion||25 Milliliter (2 Tablespoon)|
|Ground pepper||To Taste|
In large saucepan, bring stock to boil; reduce heat, add chicken breasts and simmer for 15 minutes or until breasts are tender.
Remove from heat.
Let cool in stock for at least 1 hour.
Drain chicken, reserving stock for another purpose; remove skin and bones.
Slice meat into slivers about 1/2 inch (1 cm) wide.
Chicken Marinade: In large bowl, combine oil, lime juice, garlic, basil, onion, salt, and pepper to taste.
Add chicken slivers, cover and refrigerate for 10 hours or overnight.
Vegetable Salad: In pot of boiling water, cook beans until tender crisp.
Drain, rinse under cold running water and drain thoroughly.
In large bowl, combine beans, zucchini, tomatoes, green pepper, onions, dill and avocado.
Vinaigrette: In small bowl, whisk together oil, vinegar, lemon juice, mustard, onion, salt, and pepper to taste.
Drizzle over vegetables and toss gently.
Cover and chill until ready to serve.
Just before serving, cover platter with leaf lettuce.
Drain chicken and arrange along centre of platter.
Surround with drained marinated vegetables.