Roasted chicken and basil salad
From Betty Rosbottom's "American Favorites" (Houghton Mifflin)
By Betty Rosbottom
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.
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
America's food is as diverse as its culture
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