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Warm Tuscan chicken salad Recipes
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Makes
4
Servings
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Recipe Name : Warm Tuscan chicken salad
Country : United States
Rating :
Category : Home > Pasta > Fettucini
Chef : Valli Little
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INGREDIENTS


1 small chicken (about 1.2kg)
1 onion
2 bay leaves
400g fettuccine
2 cups wild rocket
1/2 cup torn basil leaves
1/4 cup roughly chopped flat-leaf parsley
1 red onion, thinly sliced
100g black olives, pitted, chopped
Shaved parmesan, to serve

Dressing:

1 tbs chopped fresh rosemary leaves
1 tbs salted capers, rinsed, drained (see note)
2 garlic cloves, chopped
Juice of 1 lemon
1/3 cup (80ml) extra virgin olive oil
DIRECTION


Place the chicken in a large saucepan with the onion, bay leaves and 1 teaspoon salt. Cover with cold water, then bring to the boil. Reduce heat to medium and simmer for 30 minutes or until chicken is cooked through and juices run clear when a skewer is inserted in the thigh joint.

Meanwhile, mix all the dressing ingredients together in a large bowl, then season well with sea salt and freshly ground black pepper.

Remove the chicken from the stock, then return water to the boil, discarding the onion and bay leaves. Cook the fettuccine in the reserved water according to packet instructions.

When the chicken has cooled slightly, shred the meat, discarding the skin and bones. Add the chicken meat to the dressing with the drained pasta, rocket, herbs, red onion and olives, then toss well to combine. Divide the salad among plates and serve scattered with shaved parmesan..
NOTE:

Salted capers are available from delis and gourmet food shops
SOURCE:

http://www.taste.com.au/recipes/16661/warm+tuscan+chicken+salad