Post by marlaoh on Jan 30, 2004 6:44:15 GMT -6
Chicken and Artichoke Salad
Ingredients:
1 ten-ounce chicken breast, boneless & skinless
salt and pepper to taste
1 tablespoon vegetable oil
Method:
In a sauté pan over medium high heat, add oil, salt and pepper and bring to temperature. Add chicken breast and cook for three to four minutes per side. Set aside.
Dressing
1 can of quartered artichoke hearts (packed in water), drained
1 cup of grape skin tomatoes
3 tablespoons olive oil
2 tablespoons red wine vinegar
½ tablespoon fresh cracked pepper
1 tablespoon shallots, fine chopped
1 ounce fresh basil, stem removed
3 tablespoons Parmesan cheese, shredded
1 tablespoon flat leaf parsley, chopped
Combine above ingredients, except artichokes, tomatoes and cheese in a blender. Blend for 30 seconds. Dice chicken breast into ½” cubes. Combine chicken with artichoke hearts, tomatoes and cheese. Toss with dressing and serve.
Ingredients:
1 ten-ounce chicken breast, boneless & skinless
salt and pepper to taste
1 tablespoon vegetable oil
Method:
In a sauté pan over medium high heat, add oil, salt and pepper and bring to temperature. Add chicken breast and cook for three to four minutes per side. Set aside.
Dressing
1 can of quartered artichoke hearts (packed in water), drained
1 cup of grape skin tomatoes
3 tablespoons olive oil
2 tablespoons red wine vinegar
½ tablespoon fresh cracked pepper
1 tablespoon shallots, fine chopped
1 ounce fresh basil, stem removed
3 tablespoons Parmesan cheese, shredded
1 tablespoon flat leaf parsley, chopped
Combine above ingredients, except artichokes, tomatoes and cheese in a blender. Blend for 30 seconds. Dice chicken breast into ½” cubes. Combine chicken with artichoke hearts, tomatoes and cheese. Toss with dressing and serve.