Steamed Chicken Salad

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Steamed Chicken Salad Ingredients

8 md Chicken breasts; boned	Kosher salt
1/4 c Olive oil	VINAGRETTE DRESSING
1/4 c Fresh lemon juice; strained	2 tb Wine vinegar
White pepper; freshly ground	1 tb Dijon type mustard
1/4 bn Fresh basil; (up to 1/2)	Salt and pepper
1/4 bn Italian flat- leaf parsley;	1/2 c Olive oil or safflower oil
About 1/2 cup strong

Instructions for Steamed Chicken Salad

Recipe By : Helen Nash Cut chicken into 1 by 1 in pieces and place preferably in a single layer, in a glass dish. Mix together olive oil, lemon juice and 1 tspoon of the pepper. Pour over chicken, cover with plastico wrap, and refrigerate for about 8 hours or ovenight. Place um pan, and add 1/4 water, and bring to broil over high heat. Drain chichen pieces of their marinade and place as many as will fit in a single layer.Steam chicken, covered, over high heat for about5 to 6 min.or until it just loses its pale pink color Remove with tongs to a bowl and proceed with the next batch, adding more boiling water as needed. Let the chichen cool off accumulated juices. Toss chicken with the vinaigrette dressing and chopped herbs. Season with salt and pepper Serve the salad at room temperature with extra dressing. Vinagrette dressing( sugestion): Blend well. Posted to JEWISH-FOOD digest Volume 98 #001 by BNLImp on Jan 1, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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