I’ve been making this easy summer salad for years, and it started with walnuts. You can use any nuts or seeds you prefer, or leave them out entirely. It just gives it a nice crunch factor, but you can easily sub croutons or tortilla strips for that effect. If you are pressed for time, rotisserie chicken works well for this recipe. This dish can be served cold, hot or room temp, all are delicious!
Ingredients
1.5 lbs of poached chicken breast shredded (6 boneless and skinless)
1 Vidalia onion sliced
1 cup of steamed or sautéed and cooled asparagus or green beans
Dressing
1/2 cup maple pecans (or any nut seed or crunchy topping you like)
1 cup fresh basil (get a Tower Garden here to grow your own)
1 cup extra virgin olive oil
1/3 white balsamic vinegar (or any)
Salt and pepper to taste
Poach chicken in stock or water, then shred.
bring a 6 cups of broth or water to a boil first, then submerge the chicken and immediately reduce the heat to a gentle simmer. Cook covered for 12–15 minutes until the internal temperature reaches 165°F. Shred chicken and place in the refrigerator.
Dressing
Put oil, vinegar, Dijon mustard, basil and salt and pepper in blender and process until smooth. Add chicken, onion, asparagus/beans and nuts to a serving platter or large bowl. Add dressing and toss.
Buon Appetito!
Sara~Fresh Foodie Mama~
Fresh Foodie Mama 