Post by marlaoh on Mar 24, 2003 7:20:23 GMT -6
Five Herb Chicken Salad
Presented by Marguerite Henderson
"A tasty summer dish from Marguerite!"
Ingredients:
2 T. of each of the following herbs: French tarragon, mint, rosemary, oregano and chives, including the chive blossoms
1 1/2 - 2 lbs. grilled boneless and skinless chicken breasts, cut into 1" dice
2 cucumbers, peeled, cored and thinly sliced
2 oranges, peeled and thinly sliced
1 red onion, thinly sliced
1/2 cup toasted cashews, almonds or pecans
4-6 cups baby spinach leaves
Method:
Place the herbs, chicken, cucumbers, oranges, red onion and cashews in a large bowl.
Line a serving platter with the baby spinach leaves. Toss the dressing in the salad at the last minute and serve on baby spinach leaves.
Dressing
Ingredients:
1/4 cup sherry vinegar
1 T. Dijon mustard
1 tsp. salt
2 shallots, finely diced
1/4 tsp. black pepper
1/2 cup olive oil
Method:
In a mixing bowl, whish together the dressing ingredients.
Presented by Marguerite Henderson
"A tasty summer dish from Marguerite!"
Ingredients:
2 T. of each of the following herbs: French tarragon, mint, rosemary, oregano and chives, including the chive blossoms
1 1/2 - 2 lbs. grilled boneless and skinless chicken breasts, cut into 1" dice
2 cucumbers, peeled, cored and thinly sliced
2 oranges, peeled and thinly sliced
1 red onion, thinly sliced
1/2 cup toasted cashews, almonds or pecans
4-6 cups baby spinach leaves
Method:
Place the herbs, chicken, cucumbers, oranges, red onion and cashews in a large bowl.
Line a serving platter with the baby spinach leaves. Toss the dressing in the salad at the last minute and serve on baby spinach leaves.
Dressing
Ingredients:
1/4 cup sherry vinegar
1 T. Dijon mustard
1 tsp. salt
2 shallots, finely diced
1/4 tsp. black pepper
1/2 cup olive oil
Method:
In a mixing bowl, whish together the dressing ingredients.