Chicken Supper Salad Recipe
Ingredients
| Skinless chicken | 1/2 pound | |
| 1/2 pound tender young green beans, ends trimmed | ||
| Carrots | 3 Medium, thinly sliced | |
| 2 medium inner celery ribs, thinly sliced on an angle | ||
| Cucumber | 1 Large, peeled | |
| Red bell pepper | 1 Medium, quartered | |
| 1 medium-large (8-ounce) zucchini, ends trimmed | ||
| Cherry tomatoes | 1/2 Pint, halved | |
| 2/4 cup Herb Vinaigrette | ||
| 8 cups romaine lettuce leaves, torn up | ||
| 4 cups fresh spinach leaves, torn up | ||
| 4 thin slices lean ham (3 ounces), cut into 1/4-by-2-inch-strips | ||
| Swiss Cheese | 1/2 Cup (16 tbs), julienned | |
| 2 lemons, each cut into 4 wedges | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Put the chicken in a small skillet or saucepan with 3/4 cup cold water. Place over moderate heat, cover, and bring to a boil. Lower the heat and simmer just until cooked through, 10 to 12 minutes. Remove from the water; let cool to room temperature. If making ahead, wrap in plastic and chill.
2. Bring a medium pot of water to a boil. Add a pinch of salt and the beans. Return to the boil and cook just until tender, 3 to 5 minutes. Rinse under cold water and drain.
3. In a medium bowl, toss together the carrots and celery. Cut the cucumber lengthwise in half and scoop out the seeds with a small spoon; discard. Cut the cucumber crosswise into 1/4-inch slices and add to the bowl. Cut out the stems and ribs from the bell pepper quarters and tap out the seeds. Cut into 1/4-inch strips and add to the bowl. Cut the zucchini lengthwise in half and then crosswise into thin half rounds; add to the bowl along with the cherry tomato halves. Pour all of the dressing over the salad and toss to coat the ingredients. (This can be prepared several hours ahead and refrigerated.)
4. To assemble the salads: put 2 cups of the romaine into each of 4 large individual salad bowls (or on dinner plates) and top each with 1 cup spinach. Toss. Spoon one-fourth of the marinated vegetables over each, drizzling equal amounts of any dressing in the bottom of the bowl over each salad. Arrange one-fourth of the green beans in a bunch at the side of each salad. Tear the chicken, in the direction of the grain, into shreds and place one-fourth in the center of each salad. Scatter equal amounts of ham and Swiss cheese over each. Sprinkle with salt and pepper to taste. Add 2 lemon wedges to each bowl. To eat, squeeze one lemon wedge over the chicken and the other over the green beans.
2. Bring a medium pot of water to a boil. Add a pinch of salt and the beans. Return to the boil and cook just until tender, 3 to 5 minutes. Rinse under cold water and drain.
3. In a medium bowl, toss together the carrots and celery. Cut the cucumber lengthwise in half and scoop out the seeds with a small spoon; discard. Cut the cucumber crosswise into 1/4-inch slices and add to the bowl. Cut out the stems and ribs from the bell pepper quarters and tap out the seeds. Cut into 1/4-inch strips and add to the bowl. Cut the zucchini lengthwise in half and then crosswise into thin half rounds; add to the bowl along with the cherry tomato halves. Pour all of the dressing over the salad and toss to coat the ingredients. (This can be prepared several hours ahead and refrigerated.)
4. To assemble the salads: put 2 cups of the romaine into each of 4 large individual salad bowls (or on dinner plates) and top each with 1 cup spinach. Toss. Spoon one-fourth of the marinated vegetables over each, drizzling equal amounts of any dressing in the bottom of the bowl over each salad. Arrange one-fourth of the green beans in a bunch at the side of each salad. Tear the chicken, in the direction of the grain, into shreds and place one-fourth in the center of each salad. Scatter equal amounts of ham and Swiss cheese over each. Sprinkle with salt and pepper to taste. Add 2 lemon wedges to each bowl. To eat, squeeze one lemon wedge over the chicken and the other over the green beans.
Chef
