Recipe
ROSEMARY CHICKEN SALAD
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 20 minutes
Totaltime: 35 minutes
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds skinless, boneless chicken breasts halves
- salt and pepper to taste
- 1/4 cup dry white wine
- 3 scallions, thinly sliced
- 1 celery rib, cut into 1/4-inch dice
- 1/2 red pepper, cut into 1/4-inch dice
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1 teaspoon rosemary, finely chopped
- 1/4 teaspoon Tabasco
Preparation
-
Heat 1 tablespoon of the oil. Season the chicken with salt and pepper. Cook until browned. Add the wine.
Cover and simmer until the chicken is cooked through. Drain and let cool.
Cut the chicken into 1/2-inch cubes and transfer to large bowl. Stir in the scallions, celery and red pepper.
Combine mayonnaise, lemon juice, remaining 1 teaspoon oil, the garlic, rosemary and Tabasco. Combine dressing and chicken mixture and toss to coat.
Season with salt and pepper. Cover and refrigerate 15 minutes to 4 hours.
This salad may be served as a sandwich on thickly sliced white bread.
main ingredients: chicken wine mayonnaise celery rosemary type of dish:
main
Country cuisine:
Italy specific recipes:
quick-and-easy season and occasion:Fathers-Day Type of meal:
dinner
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