Chicken And Heirloom Tomato Salad With Banyuls Vinaigrette

Recipe Ingredients

		Banyuls Vinaigrette
3/4 teaspoon	3.8ml	Dijon mustard
2 tablespoons	30ml	Banyuls vinegar
		= (or sherry vinegar)
1 1/2 teaspoons	7.5ml	Red wine vinegar
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Water
1 1/2 teaspoons	7.5ml	Minced shallot
1/2		Garlic clove - crushed
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Grape seed oil - plus
2 tablespoons	30ml	Grape seed oil
1/4 cup	59ml	Extra-virgin olive oil
		Assembly
		Shredded leg and thigh meat from an herb-
		And lemon-stuffed rotisserie chicken
		= (see Herb- And Lemon-Stuffed Rotisserie
		Chicken recipe)
2 cups	125g / 4.4oz	Small heirloom tomato wedges
		= (cut from about 10 oz assorted heirloom
		Tomatoes)
1/2 cup	20g / 0.7oz	Chopped assorted basil leaves
6 tablespoons	90ml	Banyuls vinaigrette - (listed above)
		Freshly-ground black pepper - to taste
		Sea salt - to taste

Recipe Instructions

Banyuls Vinaigrette: Combine the mustard, Banyuls and red wine vinegars, lemon juice, water, shallot and garlic in a jar with a tight-fitting lid. Season with salt and pepper and shake well. Add grape seed oil and shake well again. Add olive oil and shake well. Any leftover vinaigrette can be stored, tightly covered, in the refrigerator, then brought to room temperature and shaken well before using. (Makes three-fourths cup)

Assembly: Toss the shredded chicken with the tomato wedges, basil and vinaigrette. Season to taste with black pepper and sea salt. Serve as second course after the "Rotisserie Chicken Breasts With Roasted Chicken Jus" and glazed vegetables, or serve alone as a light entree.

If you're having this along with the white-meat course, this serves 4 people. If you're serving this course only, it serves 2.

Each of 4 servings: 264 calories; 13 grams protein; 2 grams carbohydrates; 1 gram fiber; 23 grams fat; 4 grams saturated fat; 49 mg. cholesterol; 59 mg. sodium.

Source:
The Los Angeles Times, 08-11-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.