Recipe courtesy of Ricardo Diaz
and
Nancy Jessup
Recipe courtesy of Ricardo Diaz
and
Nancy Jessup
Watch how to make this recipe.
Basil-Parmesan Chicken Salad
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- Yield: Serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 464
- Total Fat
- 37 g
- Saturated Fat
- 8 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 27 g
- Cholesterol
- 91 mg
- Sodium
- 1317 mg
- Yield: Serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 464
- Total Fat
- 37 g
- Saturated Fat
- 8 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 27 g
- Cholesterol
- 91 mg
- Sodium
- 1317 mg
Ingredients
For the dressing:
Directions
- In a large heavy pot, bring the water to a boil. Peel, trim, and quarter the onion. Peel, trim, and smash the garlic.
- Add the onion, garlic, bay leaves, parsley, and salt to the boiling water and boil for about 10 minutes.
- Carefully slide the chicken breasts into the pot and return the water to a boil. Reduce the heat to low, cover, and poach the chicken for about 15 minutes. Turn off the heat, remove the cover, and let the chicken cool in the liquid.
- When cool enough to handle, remove the chicken from the broth, skin and bone it, and shred into bite-sized pieces. Put in a large bowl. (Be sure to strain and reserve the broth for making soups or sauces.)
- Make the dressing: Peel, trim, and chop the garlic as fine as possible. Rinse the basil leaves, pat them dry, and chop very fine.
- In a bowl, combine the garlic and basil with the remaining dressing ingredients. If you would like a smoother sauce, blend all the ingredients in a blender or food processor until saucelike.
- Spoon the dressing over the chicken, toss well to combine, and transfer to a serving platter. Serve within 1 hour of finishing.
