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Balsamic Chicken Salad




Source of Recipe


Provided by Better Homes and Gardens


List of Ingredients




4 medium skinless, boneless chicken breast halves (about 1 pound)
1/2 cup dry white wine or chicken broth
1/4 teaspoon coarse salt or salt
1/4 teaspoon freshly ground pepper
1/3 cup raisins
Boiling water
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
1 teaspoon finely shredded lemon peel
Shredded lettuce
Finely shredded lemon peel


Recipe



1 Flatten chicken slightly with your hand. Place in a 2-quart rectangular (11x7x1-1/2-inch) baking dish. Drizzle with wine or broth; sprinkle with coarse salt and pepper.
2 Bake chicken, uncovered, in a 350 degree F oven for 12 to 15 minutes or until tender and no longer pink. Let cool in dish. Drain off liquid.
3 Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for about 15 minutes or until the raisins are plump. Drain.
4 In a bowl, whisk together olive oil and vinegar. Whisk in tarragon and the 1 teaspoon lemon peel. Stir in raisins. Pour over chicken in dish. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 12 hours, turning the chicken occasionally.
5 To serve, arrange chicken on shredded lettuce. Spoon some of the marinade and raisins over chicken. Garnish with additional shredded lemon peel. Makes 4 servings.