Champagne Chicken Salad

Ready in 1 hour

Uses whole small carrots and butter lettuces

Top-ranked recipe named "Champagne Chicken Salad"


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24 young, slender carrots; tops trimmed to 1/2 inch
2 lbs boned, skinned chicken breast; halves
2 tbs champagne vinegar
4 tbs almond oil or evoo
1 tbs chervil or dill; minced plus sprigs
1 1/2 heads butter lettuce leaves
4 oz goat cheese
1/4 cup Sliced almonds; toasted

Original recipe makes 6 Servings



1. Bring water to boil, add carrots and boil till tender-crisp, about 4 min. Transfer to colander and rinse with cold water.

2. Add chicken to pot; reduce heat to simmer. Cook chicken, uncovered 8 min. Turn off heat and let sit covered in hot water 10 min or till cooked. Transfer to cutting board and let cool.

3. Whisk vinegar, 1 tsp salt, oil, pepper, and minced chervil in bowl. Cut chicken into thick crosswise slices against the grain, put in another bowl and drizzle with half of dressing; turn to coat.

4. Toss lettuce and carrots with remaining dressing. Divide among plates; top with chicken, cheese, almonds and chervil sprigs.


Added on Award Medal
Calories Per Serving: 259 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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