Wolfgang Puck BFPR0007 manual Chicken Salad with Avocados and Mint-Soy Vinaigrette, Pizzas

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HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 43

Chicken Salad with Avocados and Mint-Soy Vinaigrette

Serves: 4

INGREDIENTS

For the salad:

2 whole chicken breasts, bone in, skins removed (1 1/2 to 2 pounds) 1 medium onion, quartered

1 garlic clove, crushed

1 bay leaf

1/4 teaspoon kosher salt

1 romaine heart, or 1 romaine lettuce, outer leaves removed 2 celery stalks, thinly sliced

1 large or 2 small Hass avocados

For the dressing see separate recipe in Sauces & Dressings

METHOD

1Poach the chicken breasts. Place in a large, heavy saucepan and cover by about 1 inch with water. Add the onion, garlic, and bay leaf and bring to a simmer over medium-high heat. Add the salt and reduce the heat so that the water simmers gently. Cook, partially covered, for 20 to 25 minutes, or until the juice runs clear when the chicken is pierced with the tip of a sharp knife. Remove from the heat and, if time allows, let the chicken cool in the liquid.

2Remove the chicken from the pot (strain the light broth and use for another purpose). When it is cool enough to handle, either shred the meat by hand, or pulse in your Food Processor with the Processing Blade attached to the desired consistency. Transfer to a bowl.

3Wash the lettuce, breaking the larger leaves in half across the middle. You will line the platter with these larger leaves. Cut the bottom halves of the leaves and the smaller leaves crosswise into 1/2-inch-thick slices (chiffonade) and toss with the chicken. Add the celery and toss together.

4Cut half of the avocado or avocados into dice and add to the chicken. Cut the remaining avocado into thin slices.

5Pour the dressing over the chicken mixture. Toss well.

6Line a serving platter or individual plates with the leaves that did not go into the salad and top with the salad. Fan the remaining avocado slices out on the side for garnish. Serve cold or at room temperature.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

Pizzas

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