Chicken salad with raisins, cranberries
Recipe Link: source:"Every Night Italian," by Giuliano Hazan List of Ingredients
Chicken salad with raisins, cranberries and pine nuts
1/4 cup raisins, preferably golden
1 pound boneless, skinless chicken breasts
1 cup pomegranate seeds (from about 2 pomegranates) or 1/2cup dried
cranberries
1/4 cup pine nuts
Salt
Freshly ground black pepper
1/4 cup Parmigiano-Reggiano shavings, cut with a vegetable peeler
Recipe
Soak the raisins (and cranberries if using) in a bowl with enough cold water to cover.
Fill a pot large enough to accommodate the chicken with water, and place it over high heat. When the water is boiling, put in the chicken and simmer for 10 to 15 minutes, depending on the thickness.
To test for doneness, make a small cut in the thickest part of the breast. The flesh should be white and the juices should be clear.
When the chicken is done, remove the pot from the heat and allow to cool. Keeping the chicken in the cooking water prevents it from drying out.
Slice the chicken into bite-size pieces and place them in the bowl you plan to serve the salad in. Lift the raisins (and cranberries if using) out of the water and gently squeeze them. Add them to the bowl along with the
pomegranate seeds and pine nuts. Season with salt and pepper. Add the olive oil and toss until all the ingredients are well coated. Top with the Parmiagiano-Reggiano shavings and serve.
Serves 4 to 6 people.
Takes 35 minutes from start to finish.
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