Saturday, April 18, 2009
Chicken Salad
4 medium chicken breasts (bone-in, skin-on or boneless breasts)
olive oil
salt and pepper
about a quarter of a medium sweet onion (or red onion if you prefer)
½ C chopped celery (2 medium stalks)
¼ C chopped almonds, toasted
¼ C chopped green or red pepper
¼ C dried cranberries or cherries
handful of chopped Italian (flat-leaf) parsley
vinaigrette:
3 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
freshly ground pepper
1 teaspoon sugar or honey
1/4 cup olive oil
Preheat the oven to 425 degrees. Rub some olive oil over the chicken breasts and season them with salt and pepper. Roast for 25-30 minutes, depending on how thick the breasts are. The skin does not need to brown; you just want the meat to cook through. Let cool slightly, then peel away the skin (if you didn’t do skinless) and shred the meat. Drizzle the chicken with a bit of the juices from the pan, just to keep it moist.
Combine the onion, celery, peppers, cranberries, almonds, parsley, and shredded chicken in a large bowl.
Make the vinaigrette. Whisk together the vinegar, mustard, salt, pepper, and sugar. Stream in the olive oil, whisking vigorously, until combined.
Pour in the vinaigrette and toss to coat.
Refrigerate--better the next day!
This is adapted from this recipe using ingredients I had in my fridge.Labels: Main Dishes, Salads and what you can dress them in
Posted by Jeannie ::
11:45 AM ::
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