CHEF JEFF — ONE BYTE AT A TIME: Summer Chicken SaladDo you have some leftover chicken in the fridge and maybe some fresh green beans? How about a fresh tomato, cilantro and a little lettuce?
By: Herald Staff Report,
Do you have some leftover chicken in the fridge and maybe some fresh green beans? How about a fresh tomato, cilantro and a little lettuce? If so, the following salad is just the ticket.
Summer Chicken Salad
¾ pound boneless, skinless chicken breasts
1 cup fat-free, low-sodium chicken broth
½ pound fresh green beans, trimmed and cut into 1-inch pieces (about 2 cups)
3 tablespoons reduced-fat vinaigrette dressing
¼ cup chopped fresh cilantro
4 cups lettuce leaves from washed, ready-to-eat salad
1 medium tomato, cut into wedges
Place chicken in saucepan just large enough to hold it. Add broth. Add water to make sure chicken is covered by liquid. Bring liquid to a simmer. Gently simmer 5 minutes. Do not boil or chicken will be tough. Remove from heat and let chicken sit in liquid for 15 minutes.
While chicken simmers, blanch beans by microwaving 2 minutes on high or adding to a pot of boiling water for 1 minute. Drain.
Remove chicken from liquid and cut into cubes. Add green beans and dressing and toss well. Place lettuce on a serving platter. Spoon on chicken mixture
Yield: Serves 2.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.