Cranberry and Cilantro Chicken Salad

http://online-cookbook.com

Cranberry and Cilantro Chicken Salad

Recipe Information
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!

Recipe Information

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!