Warm Chicken Salad with Pine Nuts

By sexyswamprat

Ingredients
  • 3 cups reduced-sodium chicken broth

  • 3/4 cup balsamic vinegar

  • 4 cloves garlic peeled and halved

  • 2 sprigs rosemary plus 1 teaspoon chopped or 1 1/2 teaspoons dried, divided

  • 1 bay leaf

  • 4 boneless, skinless chicken breasts trimmed (1 pound total)

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon chopped shallots

  • 1/2 teaspoon freshly ground pepper

  • salt to taste

  • 6 cups torn mixed salad greens, such as curly endive, escarole, spinach, Belgian endive, arugula, radicchio and/or watercress washed and thoroughly dried

  • 2 medium red bell peppers roasted (see Tip) and cut into thin strips

  • 1 tablespoon pine nuts, toasted

  • 2 tablespoons chopped fresh parsley preferably flat-leaved

  • Tip: To oven-roast peppers: 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

Directions
  1. Combine broth, vinegar, garlic, fresh rosemary sprigs (or 1 teaspoon dried) and bay leaf in a wide saucepan or Dutch oven. Bring to a boil, reduce heat and simmer 5 minutes. Add chicken breasts, cover and poach gently just until the flesh is no longer pink inside, 6 to 8 minutes. Transfer to a cutting board and keep warm.

  2. Boil the poaching liquid until slightly reduced, about 5 minutes. Strain, discard garlic, rosemary and bay leaf and pour 1/2 cup poaching liquid into a small bowl. Whisk in oil, shallots and pepper. Season with salt if desired.

  3. Toss greens in a large bowl with 1/4 cup of the dressing. Arrange on individual plates. Carve chicken into thin slices and arrange over greens. Garnish with red pepper and drizzle the remaining dressing over chicken and peppers. Sprinkle pine nuts, parsley and remaining 1 teaspoon fresh (or 1/2 teaspoon dried) rosemary over the chicken


Nutritional Facts

Servings
1
per Serving
Yield
4 servings
Calories
238
Fat. Total
12g
Protein
26g
Carbohydrates
Total
8g
Fat
Saturated
2g
Fiber
3g
Cholesterol
63mg
Sodium
169mg
% Cal. from Fat
45%

dinner chicken b vitamins iron salad vitamin c roasted peppers main dish stovetop gluten free dairy free anti inflammatory

3 replies