Rustic Chicken Salad

Recipe Ingredients

1		Onion - quartered
2		Celery ribs with leaves
2		Carrots - peeled, halved
6		Parsley sprigs
2		Bay leaves
		Salt - to taste
4		Peppercorns
8		Boneless chicken breast halves - (6 oz ea)
2		Fennel bulbs - cored, ferns (medium)
		Reserved and chopped
1/2 lb	227g / 8oz	Tender green beans - stem ends trimmed,
		Beans blanched
3 cups	187g / 6.6oz	Ripe cherry tomatoes - halved
		= (or grape tomatoes)
3 tablespoons	45ml	Large capers - drained
1 cup	237ml	Imported black olives (Niçoise or Gaeta)
1/2 cup	20g / 0.7oz	Whole flat-leaf parsley leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Sunshine Vinaigrette - (see recipe)

Recipe Instructions

Place 4 quarts of water in a large pot. Add the onion, celery, carrots, parsley, bay leaves, salt and peppercorns. Bring to a boil. Reduce the heat; simmer for 15 minutes.

Add the chicken; return to a boil. Reduce heat; simmer for 15 minutes or until cooked through. Remove from the liquid and cool to room temperature. Remove the skin.

Shred the chicken into large pieces. Place in a large bowl.

Trim the fennel bulbs and slice lengthwise into strips 1/4-inch wide. Add to chicken with the green beans, tomatoes, capers, olives, parsley and chopped fennel ferns.

Season with salt and pepper. Shortly before serving, toss with the vinaigrette to prevent the greens from discoloring.

This recipe yields 8 servings.

Nutritional Analysis Per Serving: 380 calories, 15g carbohydrates, 42g protein, 17g fat, 105mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 06-24-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]

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