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Chicken and Herb Salad

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Ingredients

  • 6 large chicken breast halves (with skin and bones)
  • 1/2 c. chopped mixed fresh herbs (like tarragon, chives, and dill)
  • 1/3 c. chopped fresh parsley
  • 4 Tbs. olive oil
  • 1 med. size carrot, finely chopped
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 c. water
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3 Tbs. sherry vinegar
  • 5 c. mixed salad greens

Details

Preparation

Step 1

bone chicken breast halves
place skin side down on cutting board
insert tip of blade under long rib bone
cut rib cage away from breast
cutting through shoulder joint to remove entire cage
reserve bones
cover breast halves with plastic wrap
with mallet or bottom of heavy sauce pan, pound each breast to evenly flatten
heat oven to 375
grease a 13x9 in. baking pan
place chicken breasts, skin side down on work surface
top each with herbs
from short end roll each and secure with tooth pick
arrange chicken skin side up in single layer in pan
bake 20-25 min. or until golden brown
meanwhile prepare broth
in 2 qt. sauce pan, heat 1 Tbs. oil over med. heat
add carrot and onion, saute 3 min.
add bones and garlic, cook 1 min.
stir in water, salt, and pepper, heat to boiling on high
reduce to simmer and cook until reduced to 1/2 c.
about 25 min.
strain broth into 1 qt. sauce pan, discard bones and vegetables
when chicken is done move to cutting board and let sit 10 min.
prepare salad dressing
place pan with cooking juices over med-low
add vinegar, stirring constantly to loosen browned bits
pour into broth
add remaining 3 Tbs. olive oil
heat to boiling over high heat, cook 3 min.
set aside to cool slightly
place salad greens on large serving plate
remove toothpicks, and slice into 1/2 in. thick slices
arrange slices on top of greens
pour dressing over all
serve immediately

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