Antibes Chicken Salad

Title:
Antibes Chicken Salad

Yield:
4 Servings

Categories:
Salads,
Poultry,
France




Ingredients:





     2    Whole boned chicken breasts


          -with skin (8 oz each)


     2 c  Fennel; diced


     2    Sweet red peppers, roasted,


          -peeled and cut into 1/


     1    Large firm-ripe tomato, seed


          -ed, juiced and cut int


    12    Kalamata olives, pitted, cut


          -into thirds


          Balsamic vinegar dressing (r


          -ecipe follows)


     4 c  Mixed field greens, chilled


          Fresh basil leaves






 Poach or bake chicken breasts until tender.  Chill, remove skins and all


 visible fat.  Cut each half breast into 1/3" wide diagonal strips (about 2


 cups). Place chicken breasts, fennel, red peppers, tomato and olives in


 large mixing bowl.  Toss gently  to combine. To serve, mix well with


 dressing, adjusting seasonings, vinegar and chicken broth as necessary.


 Arrange field greens on chilled  serving plates. Mound salad on greens.


 Garnish with fresh  basil.  Serve immediately. Make 4 servings. NOTE: To


 roast peppers, stand them on a board and cut sides off in 4 slabs. Arrange,


 skin side up, on baking sheet lines with foil. Broil 6" from heat until


 skin is blackened. Wrap in foil lining. Slip off skin when cool enough to


 handle.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip