Mediterranean Chicken Salad
Basic ingredient Mustard dressing
. .
Ingredients:
3 chicken breasts 2 tablespoons olive oil 1 teaspoon rosemary 1 teaspoon thyme 1 teaspoon basil 1 teaspoon oregano 1 pound potato squares 1 pound eggplant squares 1 white onion, julienne 2 garlic cloves 2 red bell peppers,julienne 2 tablespoons vegetable oil 3/4 cup artichoke hearts, finely sliced 1 cup of MUSTARD DRESSING 1/2 cup chopped black olives 1 cup cooked beans, chopped 1 cup of fresh basil, chopped 1/2 cup flat-leaf parsley, chopped 1/2 pound mozarella cheese squares Salt and pepper
Preparation:
Rub chicken with olive oil, herbs, salt and pepper. Roast for 10 minutes in a 370F oven; lower temperature to 350F and cook for 1 hour or until tender. When chicken has cooled down, cut it in squares. Cook eggplant cook in salted water for 1 hour. Lightly sauté onion and garlic on oil. Add bell pepper, potatoes and eggplant to onions and cook until tender. Let stand for a while and mix with the chicken; add artichoke hearts, olives, beans, basil, parsley and mozarella cheese. Mix with the Mustard Dressing and the remaining herbs. Before serving pour on salad and serve at room temperature.

 Arriba

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