Recipe fantasy to food reality.

Friday, June 17, 2005

Genius Chicken Salad

1 whole chicken breast
fresh rosemary
olive oil
1 cup mayonnaise
1/4 cup finely diced onion
1/2 diced sweet bell pepper
1/4 cup dried cranberries (unsweetened preferred)
1 tablespoon chardonnay
1 tablespoon dijon mustard
salt and pepper

1. Salt chicken breast, and heat olive oil in a pan over medium heat. Add desired amount of rosemary to oil and allow to warm (I used about a tablespoon). Set the chicken breast in the oil and brown on one side. Turn, and allow to brown on the other side.

2. Remove chicken from heat.

3. Combine remaining ingredients in medium-sized bowl and stir.

4. Dice cooled chicken breast, and add to dressing in bowl. Be sure to transfer the oil in which the chicken was cooked to the bowl as well. Season with salt and pepper to taste.

5. Refrigerate until cool. Serve on whole wheat bread with lettuce and tomato.

This is a recipe I made up the other day, and I hope the amounts listed somewhat reflect what I did. This may require further revision. When I made it, I used dried cranberries that had been sweetened, which made the salad a little too sweet. Also, the white wine left the dressing a little drippy. None the less, I'm pretty sure making up this salad makes me a genius. I could be wrong, but I don't think so.


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