An enjoyable and easy chicken salad that is sure to become a favorite. An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 pound thin sliced chicken breasts
- 2 cloves fresh garlic
- 1/4 cup extra virgin olive oil + more for drizzling
- 1/4 cup white wine
- 1 medium sprig rosemary
- Peel of 1/4 lemon
- 1 tomato, diced
- 1/4 medium shallot, sliced
- 3 cups romaine lettuce, chopped
- 1/3 cup gaeta olives or your favorite black olives
- 1 teaspoon capers
- Vinegar
- Salt
Directions
1.
Peel
and
roughly
chop
the
garlic
cloves.
Place
the
chopped
garlic
in a
pan
with
the
rosemary,
lemon
peel,
1/4
cup
olive
oil
and
white
wine.
2.
Rinse
the
chicken
breasts
and
place
them
in
the
pan
with
the
garlic
and
rosemary.
Add
a
pinch
or
two
of
salt
over
the
chicken
breasts
and
mix
them
thoroughly
so
the
liquid
coats
both
sides.
3.
Heat
the
pan
over
medium
heat
and
simmer
the
chicken,
covered,
for
10 -
15
minutes,
turning
all
slices
of
chicken
once.
4.
Once
the
chicken
has
cooked
well,
uncover
the
pan,
raise
the
heat
to
medium-high
and
reduce
any
liquid
in
the
pan
in
order
to
brown
the
chicken,
approximately
3 -
5
minutes.
5.
When
the
liquid
has
evaporated
and
the
chicken
begins
to
sizzle
in
the
remaining
oil,
brown
the
chicken
on
both
sides
until
it
is
lightly
golden.
6.
When
they
are
finished
cooking,
remove
the
chicken
breasts
from
the
heat
and
set
them
aside
to
let
them
cool.
7.
While
the
chicken
breasts
cool,
clean
and
chop
the
lettuce,
dice
the
tomato,
and
slice
the
shallot
for
the
salad.
Toss
them
together
in a
bowl.
8.
Briefly
rinse
the
olives
under
cold
water
and
then
remove
the
pits.
Place
the
pitted
olives
into
the
bowl.
9.
Add
the
capers
to
the
bowl
and
mix
all
ingredients
well.
10.
Once
the
chicken
has
cooled
thoroughly,
dice
it
and
add
it
to
the
bowl
with
the
vegetables,
olives
and
capers.
11.
Add
to
the
bowl
olive
oil,
vinegar
and
salt
to
your
taste.
Mix
thoroughly.
12.
Plate
the
salad
and
serve.
Notes
Shaved
Grana
Padano
or
Parmigiano
Reggiano
cheese
is a
great
addition
to
this
salad.
To
create
the
shavings,
run
your
vegetable
peeler
over
the
wider
corner
of a
wedge
of
Grana
or
Parmigiano
then
distribute
them
over
the
top
of
the
salad.
