This has to be one of my all-time favorite salads for when the days are long and hot. This chilled salad is also a great way to use leftover chicken if you have some after a party or a sunday BBQ.

One reason I love this salad so much is it is light, tasty and easily convertable. Use can swap just about anything into or out of this salad and still keep the great flavor. Two additions that I love to make are quinoa (keen-wah, a peruvian seed) or couscous. Quinoa is by far the better ingredient, not only because it offers 8 amino acids and is a complete protein (this grain built the Inca empire) but it has a wonderful nutty flavor to it. If there is a Whole Foods market near you it can be found in the bulk section and most other markets of this type should carry it.

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Poached chicken, tomato and cucumber salad with cilantro pesto

Printable version of this poached chicken salad recipe (word doc)

Yield - serve 8

Ingredients:

1# free range chicken breasts, poached and diced

1 bag arugula or baby spinach

Salad Dressing:

2 cups fresh cilantro leaves, packed

¼ cup grated Parmesan cheese

2/3 cup Olive oil

3 tablespoons pine nuts or walnuts

3 garlic cloves, finely minced

Tomato cucumber salad:

1 english cucumber, seeded and diced

3 to 4 large, ripe organic tomatoes, seeded and diced

1/2 cup chopped Vidalia or other sweet onion

1/3 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon ground pepper

Instructions

Poach chicken for 6 minutes or until cooked. Remove, cool, chop and reserve.

Dressing

Place all ingredients into a blender and puree until smooth. Check seasoning.

Salad

In a large bowl, combine all ingredients.
Add the dressing to the salad; toss lightly.
Cover and chill for 30 minutes before serving.

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