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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A refreshing summer chicken salad. I marinate the chicken overnight. Ingredients:
4 boneless skinless chicken breast halves |
1/2 cup dry white wine |
salt and pepper |
1/3 cup raisins |
boiling water |
1/2 cup olive oil |
1/4 cup balsamic vinegar |
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon |
1 teaspoon lemon, zest of |
shredded lettuce |
steamed baby carrots |
Directions:
1. Place chicken breast halves between two pieces of waxed paper; flatten using a mallet.
2. Place chicken breast halves in a baking dish; drizzle wine over chicken and sprinkle with salt and pepper.
3. Bake, uncovered, at 350° for 12-15 minutes or until no longer pink; let chicken cool in baking dish but drain off liquid.
4. While the chicken is cooking, place raisins in a small bowl; cover with boiling water.
5. Let sit for 15 minutes or until plump; drain.
6. In a mixing bowl, whisk the olive oil and vinegar until combined.
7. Add in the tarragon, lemon peel, and raisins; whisk to combine.
8. Pour mixture over chicken; cover with saran wrap and let marinate in the frig for 2-12 hours; turn chicken occasionally.
9. Drain chicken; reserving marinade.
10. Slice chicken and arrange on beds of shredded lettuce.
11. Spoon reserved marinade over chicken.
12. Arrange steamed baby carrots on salad plate; serve.
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