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Chicken Coin Salad




Source of Recipe


Chris Owens mailto:caowens@eznet.net ,wwrecipes - Desserts - Butter Tarts - March 1, 2002 ,theme - Healthy and Delicious


List of Ingredients




For the chicken coins:

6 chicken breasts or thighs
2 cloves garlic, minced
1 sm onion, minced
1 t rubbed rosemary
1 t rubbed basil
1/4 c olive oil
1/4 c lemon juice
1/4 c prepared mustard
1/2 c black olive puree, very well drained *

* The easy way to make this is to take 2 c black olives, and puree in
a blender, adding olive oil a few drops at a time to achieve a smooth
mix. Then, suspend in a fine sieve, and let drip until the olives
pull away from the edges of the sieve.

For the salad:

1 lg head leaf lettuce, rinsed and drained very well
3 c very small broccoli florets
3 c diced carrots
6 scallions, sliced fine
3 avocados
1/2 c lemon juice
1/4 c olive oil


Recipe



For the chicken coins:

Bone out the chicken, and beat between two pieces of plastic wrap
until each piece is 1/8" thick. Using a hand-whisk [DO NOT try to do
this in a blender or with a mechanical mixer, it won't work.], beat
together the mustard and olive oil until they form a thick emulsion.
Beat in the lemon juice a few drops at a time, being careful not to
break the emulsion. Fold in the garlic, onion, rosemary, and basil.
Spread each piece of chicken with a thin layer of the olive puree, and
roll up into a log. Secure with a pair of toothpicks. Place the logs
in a baking dish, cover with the mustard emulsion, and cover the dish
tightly. Bake at 350 degrees for 45 min, remove from the oven, and
chill overnight. [You can make this recipe ahead up to this point,
and refrigerate the chicken for up to three days, or freeze for up to
three months.] Remove the toothpicks, and slice the logs into 1/4"
coins.

For the salad:

Tear the lettuce into bite-size pieces. Blanch the broccoli for 1 min
in boiling water, and drain very well. Toss the lettuce, broccoli,
carrots, and scallions with the olive oil until every piece is
completely coated; then, toss with the lemon juice. Chill for one
hour to overnight. Just before serving, cut each avocado in half
lengthwise, then slice each half to form a fan of avocado. Arrange
the veggies on individual plates or a serving platter, spread the
avocado fans on top of the veggies, and place chicken coins about in
an attractive pattern.