Parisian Chicken Salad

Recipe Ingredients

4 cups	440g / 15oz	Mixed baby greens - rinsed, patted dry
1 cup	237ml	Sliced mushrooms
1 cup	146g / 5.1oz	Diced fennel
1 cup	110g / 3.9oz	Julienned carrots
1 cup	110g / 3.9oz	Diced celery
1		Baby artichokes - (14 oz) - drained, quartered
1 cup	237ml	Calamata or nicoise olives
1/2 cup	118ml	Thinly-sliced scallion
1		Boneless skinless chicken breast - cut into halves,
		And pounded to 1/2" thick
1 tablespoon	15ml	Minced fresh thyme leaves
		= (or 1 tspn dried thyme, crumbled)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Canned chicken broth
1 teaspoon	5ml	Dijon mustard - (to 2) - or to taste
		For The Dressing
2 tablespoons	30ml	Olive oil - (to 3) - or to taste
1 tablespoon	15ml	Balsamic vinegar

Recipe Instructions

In a large salad bowl combine the greens, mushrooms, fennel, carrots, celery, artichokes, olives, and scallion, and toss the mixture to combine. Pat the chicken dry and season with the thyme, salt, and pepper.

In a large nonstick skillet set over moderately-high heat, warm the oil until hot, add the chicken, and saute it for 2 minutes. Turn and cook for 1 minute more. Transfer the chicken to a plate.

Add the wine to the skillet and reduce it by half. Add the broth, whisk in the mustard, and return the chicken to the skillet. Simmer 2 to 3 minutes, or until the chicken is cooked through and springy to the touch. Transfer the chicken to a plate, reduce the remaining liquid to 1/2 cup, and pour it into a small bowl.

Make the dressing: Add the olive oil, whisking, to the bowl of reduced cooking liquid and whisk in the vinegar and salt and pepper, to taste. Cut chicken into slices and add to the salad bowl. Pour juices from plate into dressing, whisking to combine, and drizzle over salad. Toss mixture until chicken and vegetables are well coated with dressing.

This recipe yields 4 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A54) - from the TV FOOD NETWORK

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