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Antibes Chicken Salad Recipe
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To make Antibes Chicken Salad for 4 you will need
Ingredients
| 2 | | Whole boned chicken breasts with skin (8 oz each) | | 2 | cups | Fennel; diced | | 2 | | Sweet red peppers, roasted, peeled and cut into 1/ | | 1 | | Large firm-ripe tomato, seed ed, juiced and cut int | | 12 | | Kalamata olives, pitted, cut into thirds | | | Balsamic vinegar dressing (r ecipe follows) | | 4 | cups | Mixed field greens, chilled | | | Fresh basil leaves | | Poach | or | bake chicken breasts until tender. Chill, remove skins and all |
Instructions
visible fat. Cut each half breast into 1/3" wide diagonal strips (about 2
cups). Place chicken breasts, fennel, red peppers, tomato and olives in
large mixing bowl. Toss gently to combine. To serve, mix well with
dressing, adjusting seasonings, vinegar and chicken broth as necessary.
Arrange field greens on chilled serving plates. Mound salad on greens.
Garnish with fresh basil. Serve immediately. Make 4 servings. NOTE: To
roast peppers, stand them on a board and cut sides off in 4 slabs. Arrange,
skin side up, on baking sheet lines with foil. Broil 6" from heat until
skin is blackened. Wrap in foil lining. Slip off skin when cool enough to
handle.
Enjoy your Antibes Chicken Salad
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Sun 22 Jun 2008
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