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Receta American Chicken Salad
by Brett Ede

American Chicken Salad
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6 servings

Ingredientes

  • 1 lb boneless, skinless chicken breast
  • 1 tbs olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3 cups cooked brown rice, cooled to room temperature
  • 14 oz artichoke hearts, drained and quartered
  • 1 cup whole walnuts, toasted
  • 1 cup frozen snow peas, thawed and blanched
  • 8 tbs red bell pepper, cut into 1/2" pieces
  • FOR DRESSING
  • 2 tbs red wine vinegar
  • 2 tbs fresh lime juice
  • 1 tbs olive oil
  • 1 tbs chopped basil
  • 1 cl garlic, minced
  • 1/4 tsp salt
  • fresh spinach leaves

Direcciones

  1. Brush chicken with olive oil; season with salt and black pepper.
  2. Grill or broil chicken breasts. Chill chicken; cut in 3/4-inch cubes.
  3. Combine chicken, rice, artichokes, walnuts, peas and red pepper in large bowl.
  4. Blend vinegar, lime juice, olive oil, basil, garlic and salt in small bowl.
  5. Pour over salad; toss lightly. Serve on spinach leaves.
  6. To toast walnuts: Conventional: Heat oven to 350 degrees. Spread walnuts in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown. Microwave: Spread walnuts on glass pie plate. Microwave at HIGH 4 to 5 minutes or until lightly browned, stirring after each minute.