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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Toss salad with the Sunshine Vinaigrette just before serving, so that the greens won't discolor. Ingredients:
1 onion, quartered |
2 celery ribs, with leaves |
2 carrots, peeled and halved |
6 parsley sprigs and 2 bay leaves |
salt, to taste |
4 peppercorns |
8 boneless chicken-breast halves, 6 ounces each |
2 medium-sized fennel bulbs, cored (ferns reserved and chopped) |
1/2 pounds tender green beans (stem ends trimmed), blanched |
3 cups ripe cherry tomatoes or grape tomatoes, halved |
3 tablespoons large capers, drained |
1 cup black olives (niçoise or gaeta) |
1/2 cup whole flat-leaf parsley leaves |
salt and freshly ground black pepper, to taste |
3/4 cup sunshine vinaigrette |
Directions:
1. 1. Place 4 quarts of water in a large pot. Add the onion, celery, carrots, parsley, bay leaves, salt, and peppercorns. Bring to a boil. Reduce heat; simmer for 15 minutes.
2. 2. Add the chicken; return to a boil. Reduce heat; simmer for 15 minutes or until cooked through. Remove from the liquid and cool to room temperature. Remove the skin.
3. 3. Shred the chicken into large pieces. Place in a large bowl.
4. 4. Trim the fennel bulbs and slice lengthwise into strips 1/4-inch wide. Add to chicken with the green beans, tomatoes, capers, olives, parley, and chopped fennel ferns.
5. 5. Season with salt and pepper. Shortly before serving, toss with the vinaigrette to prevent the greens from discoloring.
6. Per serving: 380 calories, 15g carbohydrates, 42g protein, 17g fat, 150mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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