Capellini Salad With Chicken And Dill Recipe
Ingredients
| Chicken breasts-2 whole (about 1 lb each) | ||
| Chicken stock-2 cups (or more | ||
| Parsley sprig- 1 | ||
| Salt –as required | ||
| White wine vinegar | 1/4 Cup (16 tbs) (For Poaching liquid:) | |
| Lemon juice | 2 Tablespoon (For Poaching liquid:) | |
| Dry sherry | 1 Tablespoon (For Poaching liquid:) | |
| Medium sherry-1 teaspoon | ||
| Honey | 1 Teaspoon (For Poaching liquid:) | |
| Salt | To Taste (For Poaching liquid:) | |
| Black pepper-freshly ground-to taste | ||
| Olive oil | 1/2 Cup (16 tbs) (For Poaching liquid:) | |
| Red bell pepper-1 large, seeded and cut julienne | ||
| Yellow bell pepper-1 large, seeded and cut julienne | ||
| Cucumber-1 large, peeled, seeded, and sliced into thin rounds | ||
| Dill sprigs | 1/2 Cup (16 tbs) (For Poaching liquid:) | |
| Scallions | 1 (For Poaching liquid:) | |
Directions
GETTING PREPARED
1. In a large pot of lightly salted boiling water, cook the pasta al dente. Drain, rinse, and set aside to cool.
MAKING
2. Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout.
3. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid, remove and discard the bones and skin, and tear into large pieces.
4. Let cool to room temperature in the liquid, remove and discard the bones and skin, and tear into large pieces.
FINALIZING
5. In a small bowl, whisk the vinegar, lemon juice, sherries, honey, and salt and pepper.
SERVING
6. Pour on the dressing and toss to combine well.
7. Cover the bowl with plastic wrap and chill at least 1 hour before serving.
1. In a large pot of lightly salted boiling water, cook the pasta al dente. Drain, rinse, and set aside to cool.
MAKING
2. Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout.
3. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid, remove and discard the bones and skin, and tear into large pieces.
4. Let cool to room temperature in the liquid, remove and discard the bones and skin, and tear into large pieces.
FINALIZING
5. In a small bowl, whisk the vinegar, lemon juice, sherries, honey, and salt and pepper.
SERVING
6. Pour on the dressing and toss to combine well.
7. Cover the bowl with plastic wrap and chill at least 1 hour before serving.
Chef
