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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"The Bluebird of Happiness long absent from his life, Ned is visited by the Chicken of Depression."
-Gary Larson, Amazing Cartoonist

The refrigerator light goes on...

Using a little honey in a vinaigrette will help reduce the total fat content and take some of the tart edge off of the acidity of the lime. Keep in mind that there are still a lot of calories in honey.

I don’t feel that this salad works well with dried basil. The flavor is not fresh and bright. If there’s no quality fresh basil available, I would make another dish.

Poaching

To cook by gently simmering in liquid that is just below the boiling point (180 to 190 degrees) is called poaching. This is the temperature at which the water starts to move. Julia Child called this stage a "shiver," and James Beard referred to it as "feeble ebullition." This is also the temperature at which food is blanched. Many foods can be poached - fish, chicken, eggs.

Poaching an egg is the best way to learn how to poach. The fresher the egg the better, and it's best to start with one that's chilled. The water has to be at a stage that is not boiling with full bubbles, but hot enough to cook the egg quickly.

Crack the egg into a teacup and then pour the egg from the cup into the poaching water. (This is so that if you break the yolk the egg won't be wasted.) Let the egg cook slowly, watching so that the water never comes to a full boil. Use a slotted spoon to remove the egg from the water.


 

Chicken and Basil Salad



Servings = 4 | Serving size =4 ounces salad

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

Leftovers keep well for about 48 – 72 hours.

Serve with Potato Vinaigrette Salad or Red Potato Salad or Black Eyed Pea Salad or Purple Potato Salad or Barbara's Potato Salad

3 fresh limes (juiced)
4 Tbsp shallots (minced)
3 cloves garlic (minced)
1/4 tsp salt
2 Tbsp extra virgin olive oil
1 Tbsp honey
4 cups water
1 cup white wine
4 4 ounce boneless, skinless chicken breasts
1/2 cup fresh basil (chopped)

Combine lime juice, shallots, garlic, salt, olive oil and honey in a large mixing bowl and chill well.

Place water and wine in a shallow pan over high heat. When the liquid is at a shiver reduce the heat to medium so that it won’t boil. Add the chicken breasts and poach until just done. This should take about 10 minutes; check for an internal temperature of 170° to ensure that the meat is cooked.

When the chicken is cooked through, remove it to a cutting board and cut into strips about 1/4 to 1/2 inch wide and 3 to 4 inches long.

While chicken is still warm, add to the chilled lime mixture and toss to coat well.

Add the basil and toss to coat.

Chill at least 6 hours.

Nutrition Facts

Serving size = about 1 cup salad

Servings = 4

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Amount Per Serving

Calories 268 Calories from Fat 73
  % Daily Value
Total Fat 8g 13%
    Saturated Fat 1g 7%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 66mg 22%
Sodium 225mg 9%
Total Carbohydrates 11g 4%
    Dietary Fiber 0g 0%
    Sugars 5g  
Protein 27g  
Vitamin A 9% Vitamin C 20%
Calcium 4% Iron 8%
Vitamin K 26 mcg Potassium 432 mg
Magnesium 47 mg