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LOCATION: Recipes >> Salad Recipes >> Chicken Tomato

Print this Recipe    Chicken Tomato

4 Chicken Tomato Salad
Makes 6 to 8 servings

6 large chicken breasts with breast bones
Salt, freshly ground pepper
2 13-3/4-ounce cans reduced-sodium chicken broth
2 large stalks celery, diced
1 large tomato, seeded, diced
lemon juice

1/4 cup parsley leaves
1 6-ounce can white tuna in water, drained and flaked
1/4 cup light mayonnaise
1/4 cup lemon juice
1 tablespoon water
1 teaspoon anchovy paste
2 tablespoons drained capers
2 tablespoons snipped chives

To prepare salad, generously season chicken on both sides with salt
and pepper. Place in single layer, meaty side up, in 12-inch saute
pan. Add broth and bring to boil. Simmer, covered, until chicken
is just cooked through, 16 to 18 minutes. Remove from heat.

When chicken is cool enough to handle, remove skin and bones. Trim
gristle and fat. Cut chicken into 1-inch dice or smaller for
sandwich filling. Strain broth into 2-quart bowl. Put chicken in
broth. Refrigerate at least 3 hours or overnight.

To prepare dressing, combine parsley, tuna, mayonnaise, lemon juice,
water and anchovy paste in blender. Mix until very smooth and
flowing. Stir in capers and chives. Adjust seasonings to taste.

Drain chicken, reserving broth for another purpose, and pat lightly
with paper towels. Combine chicken, celery and tomato in 2-quart
bowl. Gently toss until well mixed. Toss salad with dressing.
Season to taste with salt and lemon juice.

Keep salad chilled until serving time. Before serving, drain off
any liquid that accumulates in bottom of bowl. Stir well. Adjust
seasonings to taste.

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