Italian Chicken And Vegetable Salad Recipe
Ingredients
| Chicken breasts-2 whole, (about 1 pound each) | ||
| POACHING LIQUID | ||
| Chicken stock | 2 Cup (16 tbs) | |
| Celery leaf-1 | ||
| Parsley sprig-1 | ||
| Salt | To Taste | |
| Basil leaves | 1 Tablespoon | |
| Pasta | 1/2 Pound | |
| Zucchini | 3/4 Cup (16 tbs), cubed | |
| Tomatoes-3/4 cup- seeded, peeled, and diced tomatoes | ||
| Celery-1/2 cup, thinly chopped | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| Mayonnaise | 1/3 Cup (16 tbs) | |
| Lemon juice | 1 1/2 Teaspoon | |
| Dried basil | 4 1/2 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Chopped parsley | 2 Tablespoon, garnish | |
| Pine nuts | 1/4 Cup (16 tbs), toasted | |
Directions
MAKING
1. Poach the chicken breasts in poaching liquid for 10 minutes
2. Or else, cook the chicken breasts until the pink color is gone throughout.
3. The breasts will be firm when pressed with the back of a fork.
4. Let cool to room temperature in the liquid. Remove and discard the skin and bones.
5. Shred the chicken and set aside.
6. In a large pot of lightly salted boiling water, cook the pasta al dente.
7. In a large bowl, combine the chicken, pasta, zucchini, tomatoes, and celery.
FINALIZING
8. In another bowl, combine the sour cream, mayonnaise, lemon juice, basil, oregano, salt, and pepper.
9. Fold into the chicken mixture, sprinkle on the parsley and pine nuts, and mix again.
10 Chill for 2 hours before serving.
SERVING
11. Serve chilled and pass the pepper mill when serving.
1. Poach the chicken breasts in poaching liquid for 10 minutes
2. Or else, cook the chicken breasts until the pink color is gone throughout.
3. The breasts will be firm when pressed with the back of a fork.
4. Let cool to room temperature in the liquid. Remove and discard the skin and bones.
5. Shred the chicken and set aside.
6. In a large pot of lightly salted boiling water, cook the pasta al dente.
7. In a large bowl, combine the chicken, pasta, zucchini, tomatoes, and celery.
FINALIZING
8. In another bowl, combine the sour cream, mayonnaise, lemon juice, basil, oregano, salt, and pepper.
9. Fold into the chicken mixture, sprinkle on the parsley and pine nuts, and mix again.
10 Chill for 2 hours before serving.
SERVING
11. Serve chilled and pass the pepper mill when serving.
Chef
