Warm Chicken Salad With Raisins, Walnuts and More, |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Insalata tiepida di pollo, a salad serve in a restaurant in Italy. The recipe does not have amounts for the oil/vinegar/lemon. They expect you to do it to taste, so I put a proportion that works, but please make it to your own taste. Ingredients:
1 1/2 lbs chicken breasts |
2 1/2 tablespoons candied citron peel |
2 1/2 tablespoons sultanas |
2 1/2 tablespoons walnut pieces |
2 1/2 tablespoons pine nuts |
2 1/2 tablespoons pickled carrots |
1 cup mesclun, leaves |
1/2 cup extra virgin olive oil |
2 tablespoons balsamic vinegar |
2 teaspoons lemon juice |
2 pints chicken stock |
salt and pepper |
Directions:
1. Clean the chicken breasts and filet them; cook them in the chicken stock for 4 or 5 minutes without reaching boiling point. Remove from heat and set aside for 20 minutes.
2. Wash the salads and arrange them on the plate with the nuts, sultanas, citron and the carrots.
3. Prepare a dressing with the oil, balsamic vinegar, salt, pepper and lemon and drizzle over the salad.
4. Cut the chicken breasts and place them on top and dress with the sauce.
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