Champagne Chicken Salad

Sunset / April 2011 - In the Western Kitchen

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tsp kosher salt, plus more for water

  • 24

    young, slender carrots, tops trimmed to about 1/2 inch

  • 2

    lbs boned, skinned chicken breast halves

  • 2

    tblsp Champagne vinegar

  • 5

    tblsp roasted almond oil or extra-virgin olive oil

  • 1/2

    tsp pepper

  • 1

    tblsp minced chervil or dill, plus sprigs for garnish

  • 3 1/2

    qts loosely packed butter lettuce leaves

  • 4

    oz crumbled fresh goat cheese

  • 1/4

    cup sliced toasted almonds

Directions

Bring a large, wide pot of salted water to a boil. Add carrots and boil until crisp-tender, about 4 minutes. Transfer to a colander and rinse with cold water. Add chicken; reduce heat to a simmer. Cook chicken, uncovered, 8 minutes. Remove from heat and let stand, covered, 10 minutes, or until cooked through. Transfer to a cutting board and let cool. Whisk vinegar, 1 teaspoon salt, the oil, pepper, and minced chervil in a large bowl. Cut chicken into thick crosswise slices (against the grain), put in another bowl, and drizzle with half of dressing; turn to coat. Toss lettuce and carrots with remaining dressing (add any dressing from chicken). Divide among plates; top with chicken, cheese, almonds, and chervil sprigs.

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