Warm Chicken Salad

It may be the year of the pig, but in New York City it seems like it is the year of the rat. The news has been full of restaurant after restaurant discovered with rats in the kitchen running around in broad daylight. I can’t say that I am surprised, because I have worked in catering before and seen some SCARY things. Even the so called best restaurants are not exempt. Kind of makes you want to eat at home!?!?

I found a great chicken salad recipe. Enjoy!

~Shoshi

The KSG

www.koshersoulgourmet.com

Warm Chicken Salad
Courtesy Family Circle


1/4 cup olive oil

1/4 cup lemon juice

1 clove garlic, finely chopped

1/2 teaspoon grated lemon rind

1/4 teaspoon salt

1/8 teaspoon black pepper

1 pound boneless, skinless chicken breasts, cut into strips

1 pound thin asparagus, trimmed

2 tablespoons chopped fresh dill

1/2 cup cherry tomatoes, halved

1 bag (8 ounces) prepared salad greens

2 hard cooked eggs, peeled and quartered

Make Dressing. Whisk together olive oil, lemon juice, garlic, grated lemon rind, salt and pepper in a small bowl until well blended.

Heat 2 tablespoons lemon dressing in a large skillet over medium heat. Add chicken and asparagus; stir fry for 8 to 10 minutes or until cooked through.

Stir chopped fresh dill into remaining lemon dressing. Add cherry tomatoes and dill dressing to skillet; cook until heated through, about 1 minute.

To serve, line serving platter with salad greens. Spoon warm chicken with sauce over greens. Top with quartered hard-cooked eggs.