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Marinated Chicken And Vegetable Salad

Canadian.Recipes's picture
Marinated Chicken And Vegetable Salad is an amazingly delicious recipe which cannot just escape your guest's attention in any party. Serve this Marinated Chicken And Vegetable Salad to them, I bet everyone will praise for your creativity.
  Chicken stock 1 1⁄2 Liter (6 Cups)
  Chicken breasts 6
  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)
  Salt 1⁄2 Teaspoon
  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
  Leaf lettuce 1

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3712 Calories from Fat 1974

% Daily Value*

Total Fat 224 g344.3%

Saturated Fat 33.5 g167.6%

Trans Fat 0.3 g

Cholesterol 643.6 mg214.5%

Sodium 3965.5 mg165.2%

Total Carbohydrates 132 g43.9%

Dietary Fiber 28.8 g115.1%

Sugars 51 g

Protein 293 g586.6%

Vitamin A 255.2% Vitamin C 672.3%

Calcium 72.3% Iron 126.8%

*Based on a 2000 Calorie diet

Marinated Chicken And Vegetable Salad Recipe