Herbed Chicken Salad with Mushrooms and Green Beans
Ingredients
2 lbs of boneless skinless chicken breasts, poached | ||
1/4 cup lemon juice | ||
1/4 cup canola oil | ||
1 tbs sugar | ||
2 bay leaves | ||
2 tsp dried tarragon or 1 tsp fresh | ||
1 clove garlic, minced | ||
1 cup of mushrooms, sliced | ||
1/2 lb of green beans, cut into 1 inch pieces, and cooked crispy | ||
1 cup cherry tomatoes, halved | ||
kosher salt and fresh cracked black pepper to taste |
- Poach the chicken breasts in boiling water along with several bay leafs until cooked through.
- Cool, chicken then cut into 1/2 inch cubes.
- Add green beans to boiling water and cook for about 3 minutes. Remove for water and add to an ice bath to stop cooking.
- To a large bowl add lemon juice, canola oil, sugar, tarragon and garlic. Season with salt and pepper.
- In a large bowl, combine chicken, mushrooms, green beans and tomatoes.
- Add dressing and gently mix well.
- Taste for seasoning.
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