Winter Chicken Salad with Broccoli and Toasted Walnuts
Ingredients:
3 skinless, boneless whole chicken breasts
1 bunch broccoli, trimmed & cut into 1" pieces
1 cup walnuts, toasted & coarsely chopped
1/2 tsp minced fresh tarragon or 1/2 tsp dried tarragon
2 tbsp fresh lemon juice
1/2 cup mayonnaise
1/4 cup plain yogurt or sour cream
1/8 tsp cayenne pepper
2 cups mixed salad greens
salt & freshly ground pepper to taste
Directions:
Place the chicken in a large skillet and cover it with cold water.
Add salt and pepper.
After simmering for 8 minutes, cover it and remove the skillet from
the heat. Allow the chicken to cool in a pan.
Cook the broccoli in salted boiling water for about 6 minutes or
until it is crisp yet tender.
Drain the broccoli under cold water and let it cool.
Cut the chicken into 1/2 inch cubes and cut the broccoli into bite-sized
pieces.
Mix the chicken, broccoli, 3/4 cup of walnuts and 1/2 the tarragon
into a large bowl.
Mix the remaining tarragon, mayonnaise, cayenne, salt, pepper, sour
cream or yogurt and lemon juice into a small bowl.
Stir until well blended. Toss this with the chicken mixture and
season to taste.
Finally, line a serving dish with the salad greens and spoon the
mixture over them, sprinkling it with the remaining walnuts.
If you enjoyed this recipe, you can find it and others like it
in A
Good Day for Salad, by Louise Fiszer & Jeannette Ferrary. |
