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Chicken Salad with Avocados
and Mint-Soy Vinaigrette
Serves: 4
INGREDIENTS
For the salad:
2 whole chicken breasts, bone in, skins removed (1 1/2 to 2 pounds)
1 medium onion, quartered
1 garlic clove, crushed
1 bay leaf
1/4 teaspoon kosher salt
1 romaine heart, or 1 romaine lettuce, outer leaves removed
2 celery stalks, thinly sliced
1 large or 2 small Hass avocados
For the dressing see separate recipe in Sauces & Dressings
METHOD
1 Poach the chicken breasts. Place in a large, heavy saucepan and
cover by about 1 inch with water. Add the onion, garlic, and bay leaf
and bring to a simmer over medium-high heat. Add the salt and
reduce the heat so that the water simmers gently. Cook, partially
covered, for 20 to 25 minutes, or until the juice runs clear when the
chicken is pierced with the tip of a sharp knife. Remove from the
heat and, if time allows, let the chicken cool in the liquid.
2 Remove the chicken from the pot (strain the light broth and use for
another purpose). When it is cool enough to handle, either shred the
meat by hand, or pulse in your Food Processor with the Processing
Blade attached to the desired consistency. Transfer to a bowl.
3 Wash the lettuce, breaking the larger leaves in half across the
middle. You will line the platter with these larger leaves. Cut the
bottom halves of the leaves and the smaller leaves crosswise into
1/2-inch-thick slices (chiffonade) and toss with the chicken. Add the
celery and toss together.
4 Cut half of the avocado or avocados into dice and add to the
chicken. Cut the remaining avocado into thin slices.
5 Pour the dressing over the chicken mixture. Toss well.
6 Line a serving platter or individual plates with the leaves that did not
go into the salad and top with the salad. Fan the remaining avocado
slices out on the side for garnish. Serve cold or at room temperature.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 43