Source:

susanm

Serves/Makes:8 or more

Ingredients

• Dressing:
• 4 tbsp (60 ml) extra virgin olive oil
• 1/3 cup (80 ml) fresh lime juice
• 1/3 cup (80 ml) chicken broth
• Salad ingredients:
• 1 cup (225 ml) slivered almonds, toasted
• 1-1/2 lbs (.7 kg). boneless, skinless chicken breast (seasoned and poached)
• olive oil, salt and pepper for cooking chicken
• 6 ribs celery, cut into approx. 1/2 to 3/4 inch dice
• 3/4 cup (175 ml) chopped fresh cilantro
• 3 green onions (spring onions), cut into 1/2 inch pieces
• 1 cup (225 ml) dried cranberries ( 1 6 oz (168 grm). bag Craisins)

Preparation

• Combine EVOO, lime juice and chicken broth and set aside.
• Almonds may be toasted on a tray in a toaster oven or in a dry skillet on the stove, stirring frequently until just beginning to tan.
• Rinse and dry chicken breasts.
• Lightly salt and pepper chicken.
• Spread a very thin film of olive oil in a 12 inch skillet and place over heat.
• When skillet is hot, quickly cook chicken on both sides not allowing to truly "brown".
• Add enough water to come about 1/2 way up sides of chicken and tightly cover skillet with lid to finish poaching the chicken, about 8 to 10 minutes depending on size of chicken pieces.
• Test chicken for doneness by cutting into the center of the largest breast--it is done when there is no pink.
• Remove chicken to a platter and allow to cool.
• When chicken had just reached a workable temperature cut it into 1 inch or so chunks (whatever works for you).
• Combine in a large bowl with almonds, celery, cilantro and green onion.
• Pour dressing over salad and toss well.
• Cover and chill until served.
• Before serving, place in a pretty bowl and garnish with extra sprigs of cilantro, if you have them.

Comments

This recipe is a severe adaptation of the Smoked-Chicken and Cranberry Salad in the Nov. 2004 issue of Gourmet magazine (also found at www.epicurious.com). I prefer my home poached chicken to the heavily salted deli chicken. I changed many of the original quantities and added ingredients that emphasized the flavors I prefer--hence "cilantro" moving into the recipe title. The chicken broth in the dressing is a substitute for a comparable amount of additional olive oil in the original recipe. Enjoy!