Daily Dish for Sunday 9/11 Warm Chicken Salad with Pine Nuts

Denise85 · 09-11-2005, 08:50 AM

Warm Chicken Salad with Pine Nuts

Looking for a tasty dish that is quick and filling? Try this Phase 1 salad — the pine nuts give this old classic a new kick!

2 servings

Ingredients
3 cups defatted, reduced-sodium chicken broth
3/4 cup balsamic vinegar
4 cloves garlic, peeled and halved
2 sprigs rosemary plus 1/2 teaspoon chopped bay leaf
2 boneless, skinless chicken breast halves (8 ounces), trimmed of fat
1 tablespoon olive oil
1 1/2 teaspoons chopped shallots
1/4 teaspoon freshly ground black pepper
Salt to taste
3 cups torn mixed salad greens, such as curly endive, escarole, spinach, Belgian endive, arugula, radicchio, and/or watercress, washed and thoroughly dried
1 medium-sized red bell pepper, roasted and cut into thin strips
1 1/2 teaspoons pine nuts, toasted
1 tablespoon chopped fresh parsley, preferably flat-leaved

Instructions
In a wide saucepan or Dutch oven, combine broth, vinegar, garlic, fresh rosemary sprigs and bay leaf. Bring to a boil, reduce heat, and simmer 5 minutes. Add chicken breasts; cover and poach gently for 10 to 15 minutes or until no longer pink inside. Transfer to a cutting board and keep warm. Boil the poaching liquid for 5 minutes, or until slightly reduced.

Strain, discard garlic, rosemary, and bay leaf, and pour 1/4 cup poaching liquid into a small bowl. Whisk in oil, shallots, and pepper. Season with salt if desired. In a large bowl, toss greens with 2 tablespoons of the oil mixture. Arrange on individual plates. Carve chicken into thin slices and arrange over greens. Garnish with red pepper and drizzle the remaining dressing over chicken and peppers. Sprinkle pine nuts, parsley, and remaining 1/2 teaspoon fresh rosemary over the chicken.

Nutritional Information:
357.1 calories
12.35 total fat (2.13 g sat)
65.77 mg cholesterol
27.83 g carbohydrate
35.82 g protein
1.97 g fiber

justmarvi · 09-11-2005, 09:32 AM

I have never poached chicken breasts in broth and balsamic vinegar like this, it does sound interesting. Thanks Denise!

Denise85 · 09-11-2005, 12:15 PM

I've never tried it either. I might give it a shot.

justmarvi · 09-11-2005, 04:01 PM

3/4 c of balsamic vinegar sounds like an awful lot....I'll probably do a test run with less at first.

09-11-2005, 08:50 AM	#1
Denise85 Way too much time on my hands! Join Date: Jul 2003 Location: Chicago burbs Posts: 21,880 Blog Entries: 11 Gallery: Denise85 Stats: 261/148/140-5'5" WOE: Dietician's plan	Daily Dish for Sunday 9/11 Warm Chicken Salad with Pine Nuts Warm Chicken Salad with Pine Nuts Looking for a tasty dish that is quick and filling? Try this Phase 1 salad — the pine nuts give this old classic a new kick! 2 servings Ingredients 3 cups defatted, reduced-sodium chicken broth 3/4 cup balsamic vinegar 4 cloves garlic, peeled and halved 2 sprigs rosemary plus 1/2 teaspoon chopped bay leaf 2 boneless, skinless chicken breast halves (8 ounces), trimmed of fat 1 tablespoon olive oil 1 1/2 teaspoons chopped shallots 1/4 teaspoon freshly ground black pepper Salt to taste 3 cups torn mixed salad greens, such as curly endive, escarole, spinach, Belgian endive, arugula, radicchio, and/or watercress, washed and thoroughly dried 1 medium-sized red bell pepper, roasted and cut into thin strips 1 1/2 teaspoons pine nuts, toasted 1 tablespoon chopped fresh parsley, preferably flat-leaved Instructions In a wide saucepan or Dutch oven, combine broth, vinegar, garlic, fresh rosemary sprigs and bay leaf. Bring to a boil, reduce heat, and simmer 5 minutes. Add chicken breasts; cover and poach gently for 10 to 15 minutes or until no longer pink inside. Transfer to a cutting board and keep warm. Boil the poaching liquid for 5 minutes, or until slightly reduced. Strain, discard garlic, rosemary, and bay leaf, and pour 1/4 cup poaching liquid into a small bowl. Whisk in oil, shallots, and pepper. Season with salt if desired. In a large bowl, toss greens with 2 tablespoons of the oil mixture. Arrange on individual plates. Carve chicken into thin slices and arrange over greens. Garnish with red pepper and drizzle the remaining dressing over chicken and peppers. Sprinkle pine nuts, parsley, and remaining 1/2 teaspoon fresh rosemary over the chicken. Nutritional Information: 357.1 calories 12.35 total fat (2.13 g sat) 65.77 mg cholesterol 27.83 g carbohydrate 35.82 g protein 1.97 g fiber __________________ http://www.myspace.com/deniset85 *SNARK GOALS* Follow MP Work on therapist's homework Get in at least 4 workout sessions Decrease the amount of time I use the food scale

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09-11-2005, 09:32 AM	#2
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	I have never poached chicken breasts in broth and balsamic vinegar like this, it does sound interesting. Thanks Denise!

09-11-2005, 12:15 PM	#3
Denise85 Way too much time on my hands! Join Date: Jul 2003 Location: Chicago burbs Posts: 21,880 Blog Entries: 11 Gallery: Denise85 Stats: 261/148/140-5'5" WOE: Dietician's plan	I've never tried it either. I might give it a shot.

09-11-2005, 04:01 PM	#4
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	3/4 c of balsamic vinegar sounds like an awful lot....I'll probably do a test run with less at first.