SALAD OF CHICKEN & MELON by www.country-cooking.com
3 Chicken breasts; whole -- boneless
1 Cantaloupe
1/2 pound Black grapes
1/2 pound Asparagus
1 cup Chicken broth
1/2 cup Dry white wine
1 Garlic clove -- crushed
3 tablespoons Capers
3 tablespoons Parmesan cheese -- coarsely
grated
-----DRESSING-----
1/4 cup Lemon juice
1/4 cup Oil
1/4 cup Dry white wine
1 Garlic clove -- crushed
Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil, steam or microwave until just tender. Cut asparagus into 2 inch lengths. Combine broth, wine and garlic in a pan, add chicken; bring to a boil, reduce heat and simmer for 5 minutes on each side, or until tender. Drain chicken, cool, and shred finely. Combine chicken, melon, grapes, asparagus and capers with dressing. Serve with parmesan cheese. Dressing: Combine all ingredients in a jar, shake well.
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