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Tami

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Posts : 320
Join date : 2009-04-27
Age : 59
Location : South Carolina

PostSubject: Italian Chicken Salad   Wed Mar 17, 2010 1:15 pm

Italian Chicken Salad

1 boneless, skinless chicken breast
salt and freshly ground black pepper to taste
1 large handful organic spring mix or baby lettuces
extra-virgin olive oil
1/2 medium onion, thinly sliced
1 clove garlic, minced
1 handful fresh basil leaves, torn
1/4 cup cider vinegar, or more as needed
1 ripe large tomato, chopped
OR
2 canned tomatoes, chopped
1/4 cup water
3 tablespoons freshly grated Asiago or Parmigiano-Reggiano cheese

Sprinkle the chicken with the salt and pepper. Pile the greens on your dinner
plate. Lightly film a 10-inch skillet with olive oil. Put over medium heat. When
hot, add the chicken. Cook 30 seconds on each side.

Sprinkle the chicken with the onion, garlic, basil and vinegar. Cover and turn
heat down to medium-low so the pan juices bubble very gently. Cook, turning
once, until firm when pressed - about 8 minutes, depending on size. Remove
chicken from the pan to a piece of foil.

Flip the heat to medium-high, add tomato to the pan and cook, scraping up the
brown glaze on the bottom of the pan. When tomato is thick, stir in water. Taste
for a tang of vinegar and rich deep flavors. If necessary, add a bit more
vinegar or oil, or cook the sauce down a little longer. Turn off heat.

Slice the chicken and pile it and its juices onto the salad, scrape pan sauce
over it and sprinkle with the cheese. Enjoy.

Serves/Makes: 1
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