CHICKEN SALAD WITH RASPBERRIES AND WALNUTS
1 pound skinless, boneless chicken breasts
1/4 cup chopped walnuts
1 cup fresh raspberries
2 scallions (white and green parts), chopped
1 tablespoon raspberry white wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
Salt and freshly ground black pepper to taste
Place the chicken in a medium saucepan with water to cover. Bring to a boil, reduce the heat to medium, and simmer until the chicken is cooked through, about 10 minutes. Drain. Cut into 1-inch chunks and reserve.
Toast the walnuts in a small skillet over medium-high heat until golden brown, 2 to 3 minutes, shaking the pan often.
In a large bowl, combine the reserved chicken, raspberries and scallions, and toss gently.
In a small bowl, whisk the vinegar, oil and mustard. Add to the chicken mixture and toss to coat. Season with salt and pepper, to taste. Top with walnuts just prior to serving.
Makes 4 servings
Source: Picnics by Robin Miller
1 pound skinless, boneless chicken breasts
1/4 cup chopped walnuts
1 cup fresh raspberries
2 scallions (white and green parts), chopped
1 tablespoon raspberry white wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
Salt and freshly ground black pepper to taste
Place the chicken in a medium saucepan with water to cover. Bring to a boil, reduce the heat to medium, and simmer until the chicken is cooked through, about 10 minutes. Drain. Cut into 1-inch chunks and reserve.
Toast the walnuts in a small skillet over medium-high heat until golden brown, 2 to 3 minutes, shaking the pan often.
In a large bowl, combine the reserved chicken, raspberries and scallions, and toss gently.
In a small bowl, whisk the vinegar, oil and mustard. Add to the chicken mixture and toss to coat. Season with salt and pepper, to taste. Top with walnuts just prior to serving.
Makes 4 servings
Source: Picnics by Robin Miller
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