Fred's Chicken Salad

It is HOT! In the dead of winter I sigh wishing for the ability to feel grass in between my toes, but I’ll admit when it is super hot and there’s no pool open, I might also become a little bit testy. The city pool was closed the entire weekend and so was the school pool where I swim laps so I sought out ways to add some serious chill into my life.

This recipe is my version of a sad which is served at a storied detail restaurant and the original recipe has avouches, but mine wasn’t ripe, so I omitted it. The dressing, which I used with too liberal of a hand; my us of dressing on occasion might be the only way I think I have ever been too liberal. I think personally I am just the correct amount of liberal, but I digress. I am focussing on the salad.

The balsamic dressing and pungent cheese was the perfect compliment to the pears, and I found myself wishing I had more cooked vegetables because they gave the salad a crunchy substance enabling me to truly call this salad a real meal. I have a tremendous amount of dressing left because while I portioned the other ingredients to fit my individual needs, I made the amount of dressing which was supposed to feed 5-6 people. Looks like I have some chilled meals in my future,

Ingredients  ripe pear  0.5 lb of asparagus  0.5 lb green beans  medium scallion  medium chicken breast  2 cups of spring greens    dressing  0.5 cup of balsamic vinegar  0.5 cup dijon mustard  0.25 cup of soy sauce  0.25- 0.5 cup of olive oil  ground pepper, to taste

Ingredients

ripe pear

0.5 lb of asparagus

0.5 lb green beans

medium scallion

medium chicken breast

2 cups of spring greens

dressing

0.5 cup of balsamic vinegar

0.5 cup dijon mustard

0.25 cup of soy sauce

0.25- 0.5 cup of olive oil

ground pepper, to taste

Cut your chicken breast into pieces which will quickly cook

Cut your chicken breast into pieces which will quickly cook

Clean the green beans by snapping the ends off and cut the asparagus into 3 pieces after removing the woody ends. Put on a pot of generously salted water to boil and when boiling add the vegetables and cook for 5-6 minutes. Remove them before they are overdone, but are still tender, and drain them in a colander and run over them with cold water, effectively cooling and blanching them.

Clean the green beans by snapping the ends off and cut the asparagus into 3 pieces after removing the woody ends. Put on a pot of generously salted water to boil and when boiling add the vegetables and cook for 5-6 minutes. Remove them before they are overdone, but are still tender, and drain them in a colander and run over them with cold water, effectively cooling and blanching them.

Set the green vegetables on your counter while you attend to your chicken.

Set the green vegetables on your counter while you attend to your chicken.

Poach your chicken pieces by adding a packet of Goya chicken seasoning to a medium saucepan of boiling water and cooking in the hot water until cooked through. Remove the chicken and when cooled, shred with your fingers..  While the chicken cooks, whisk the dressing together.  Place the greens on a plate and then layer the, cooked vegetables, diced scallions, sliced pear, shredded chicken and cheese. Drizzle the entire salad with the dressing exercising restraint -it is very potent and a little bit guess white a ways.

Poach your chicken pieces by adding a packet of Goya chicken seasoning to a medium saucepan of boiling water and cooking in the hot water until cooked through. Remove the chicken and when cooled, shred with your fingers..

While the chicken cooks, whisk the dressing together.

Place the greens on a plate and then layer the, cooked vegetables, diced scallions, sliced pear, shredded chicken and cheese. Drizzle the entire salad with the dressing exercising restraint -it is very potent and a little bit guess white a ways.