ad info

CNNin
 MAIN PAGE
 WORLD
 ASIANOW
 U.S.
 LOCAL
 POLITICS
 WEATHER
 BUSINESS
 SPORTS
 TECHNOLOGY
 NATURE
 ENTERTAINMENT
 BOOKS
 TRAVEL
 FOOD
   recipes
   news
   restaurants
   resources
 HEALTH
 STYLE
 IN-DEPTH

 custom news
 Headline News brief
 daily almanac
 CNN networks
 CNN programs
 on-air transcripts
 news quiz

  CNN WEB SITES:
CNN Websites
 TIME INC. SITES:
 MORE SERVICES:
 video on demand
 video archive
 audio on demand
 news email services
 free email accounts
 desktop headlines
 pointcast
 pagenet

 DISCUSSION:
 message boards
 chat
 feedback

 SITE GUIDES:
 help
 contents
 search

 FASTER ACCESS:
 europe
 japan

 WEB SERVICES:

Use the pulldown menus to visit other Food Central sections:

Roasted chicken and basil salad

graphic
From Betty Rosbottom's "American Favorites" (Houghton Mifflin)
By Betty Rosbottom

10 servings

Ingredients:

  • 1/4 cup red wind vinegar
  • 1 teaspoon Dijon mustard
  • Salt
  • 6 tablespoons extra-virgin olive oil
  • 6 tablespoons chicken broth
  • 1/2 cup chopped fresh basil leaves
  • 1 pound tender green beans, ends cut off on diagonal
  • 1/2 pound Grueyère cheese, cut into strips 1/4 by 2 inches
  • 2 3-pound roast chickens, skin removed, meat cut into strips 1/2 by 2 inches (see shopping note)
  • Freshly ground black pepper
  • 6 medium tomatoes, cut into 1/2-inch-thick-wedges
  • 1 large head Boston lettuce, cleaned and dried
Method:

Combine vinegar, mustard and 1 teaspoon salt into a mixing bowl. Whisk in oil and broth, then stir in basil. Set aside.

Bring 2 quarts water to a boil and add 1 tablespoon salt and beans. Cook until beans are just tender, 4 to 5 minutes for tiny young beans and 8 to 10 minutes or more for large beans. Place in a colander and refresh under cold running water to stop cooking and set color. Pat beans dry.

Combine beans, cheese and chicken in a large bowl and mix with 2/3 cup dressing. Taste and season with salt and pepper, if needed. (Salad can be prepared 1 hour ahead; cover and refrigerate. Bring to room temperature 30 minutes before continuing.)

Toss tomatoes with remaining dressing. Taste and season with salt and pepper, if needed.

Arrange lettuce leaves on a large serving plate. Mound chicken mixture in center. Arrange tomatoes around salad. Serve immediately.


Shopping Note:

Many supermarkets offer a variety of roast chickens, with seasonings ranging from honey mustard to Cajun spices. For this recipe, a plain roast chicken or one that is flavored with lemon is best


RELATED STORIES:
America's food is as diverse as its culture
June 30, 1999
Pack a Fourth of July Picnic
June.30, 1999

RELATED SITE:
Houghton Mifflin
Note: Pages will open in a new browser window
External sites are not endorsed by CNN Interactive.

LATEST FOOD STORIES:
Texas cattle quarantined after violation of mad-cow feed ban
Spago Hollywood closing its doors
A low-fat standby
Yogurt: Got culture?
Super shrimp for a Super Bowl barbecue
 LATEST HEADLINES:
SEARCH CNN.com
Enter keyword(s)   go    help

Back to the top   © 2001 Cable News Network. All Rights Reserved.
Terms under which this service is provided to you.
Read our privacy guidelines.