Friday, January 4, 2013

Cooking: Lemony Chicken and Broccoli Salad (Recipe)




Well, this new year isn't off to quite the start I'd hoped. Usually I charge out of the gates and start checking new things off my list, energized by deadlines met or passed and optimistic about the time spread out in front of me. But this year I can't seem to get going. The latest is that my hard drive is failing. And we can't get a backup completed. Hmm...not good. I'm trying to hold the panic at bay.

On the bright side, I did make a really good salad! Just the thing to start off a healthy new year. There is an Italian cafe near me that serves a fresh tasting chicken salad, which is so simple, and crunchy and full of lemon and I was in the mood for something like it, so this is my take. Theirs has celery and no broccoli, but broccoli is preferred around here, and is one of our favorite salad ingredients, so I went with the broccoli.

Sound good to you? Click through for the recipe.




LEMONY CHICKEN AND BROCCOLI SALAD


  • 2 large heads romaine lettuce
  • 2 cups shredded chicken breast (rotisserie works, or poached)
  • 2 cups blanched broccoli florets (or try thinly sliced celery if your prefer)
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon capers (the really large capers would be even better!)
  • Freshly ground sea salt and pepper
  • Juice of 1/2 lemon
  • Simple Herb Vinaigrette (recipe follows)
Use a serrated knife to Slice the romaine into 1" pieces. Wash thoroughly and dry. 

In a large salad bowl combine the lettuce, chicken breast, broccoli, Parmesan cheese and capers. Season with salt and pepper. Squeeze the juice of 1/2 lemon over the ingredients. Add the Simple Herb Vinaigrette (start with half the dressing and see if it coats it sufficiently...you can always add more) and toss.  Serve.



SIMPLE HERB VINAIGRETTE

I love this dressing--it's a good basic on so many salads and you can vary the herbs you use to suit the dish.
  • 1 large shallot, minced
  • 1 T Dijon mustard
  • 6 T olive oil
  • 6 T red wine vinegar
  • 2 T sherry (I have used the "cooking" version and the real deal depending on what I've got available...)
  • 1 T chopped flat leaf parsley (or 1 teaspoon dried)
  • 1 T minced fresh thyme (or 1 teaspoon dried)
  • 1 T honey
Add all ingredients to a blender and blend until emulsified.



8 comments:

amy/chick chick sewing said...

A happy new year! The salad looks really good... I definitely gotta try this one ;) Thanks for sharing and have a great year.

Mereknits said...

I think we always feel we need to jump into the New Year, with lists, and projects, cleaning and organizing, but starting it slow and peaceful might really be the way to go.
Hang in there, the salad looks yummy!
Meredith

O meu pensamento viaja said...

It looks absolutely delicious!
Have a great weekend!
Xoxo
Nina

MommaWard said...

So sorry about the computer. It's almost as upsetting as losing your purse because it's such a part of everything you do!
The salad looks amazing and I happen to have everything already so I think that's supper!

Bari Jo said...

mmmm sounds really good! Just the fresh start needed for the new year - can't wait to try it! THANK YOU! :O)

knotcraze said...

This is the prefect recipe for a luncheon. Next week,I'm a party's executive planner,chef & shopper.I work for a retired person, the supplement her income w/ Princess House, Tupperware & more. She has brunches, luncheons, teas & dinner parties. So, I'm always on the lookout for new recipe & ides. U have some of the best I've seem so far.

Delia said...

This sounds so delicious, even at 10:30 at night! :)

farmhousequilter8 said...

Missing you on the blog. Is everything OK?
Paula in ky

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