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Epicurious
Parade

Rustic Chicken Salad

4.8

(5)

Toss salad with the Sunshine Vinaigrette just before serving, so that the greens won't discolor.

Recipe information

  • Yield

    Makes 8 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 3

    3. Shred the chicken into large pieces. Place in a large bowl.

    Step 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.

    Step 5

    5. Season with salt and pepper. Shortly before serving, toss with the vinaigrette to prevent the greens from discoloring.

Nutrition Per Serving

Per serving: 380 calories
15g carbohydrates
42g protein
17g fat
150mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
TagsSaladAmericanChicken BreastChickenPoultryFennelRoot VegetableVegetableGreen BeanBean and LegumeCherry TomatoTomatoOliveMainLunchDinnerDairy FreeGluten FreeSimmerParade
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