Recipe - Steamed Chicken Salad

8 md Chicken breasts; boned
skinned, and split to make
sixteen pieces.
One fourth cup Olive oil
One fourth cup Fresh lemon juice; strained
White pepper; freshly ground
One fourth bn Fresh basil; (up to 1/2)
One fourth bn Italian flat leaf parsley;
(up to 1/2)
About One half cup strong
vinaigreette dressing
Kosher salt

VINAGRETTE DRESSING
2 tablespoon Wine vinegar
1 tablespoon Dijon type mustard
Salt and pepper
One half cup Olive oil or safflower oil
or a combination of both

Recipe By : Helen Nash

Cut chicken into 1 by 1 in pieces and place preferably in a single layer,
in a glass dish. Mix together olive oil, lemon juice and 1 tspoon of the
pepper. Pour over chicken, cover with plastico wrap, and refrigerate for
about 8 hours or ovenight. Place um pan, and add One fourth water, and bring to
broil over high heat. Drain chichen pieces of their marinade and place as
many as will fit in a single layer.Steam chicken, covered, over high heat
for about5 to 6 min.or until it just loses its pale pink color Remove with
tongs to a bowl and proceed with the next batch, adding more boiling water
as needed. Let the chichen cool off accumulated juices. Toss chicken with
the vinaigrette dressing and chopped herbs. Season with salt and pepper
Serve the salad at room temperature with extra dressing.

Vinagrette dressing( sugestion): Blend well.

Posted to JEWISHFOOD digest Volume 98 #001 by BNLImp BNLImp@aol.com on
Jan 1, 1998