Cold Poached Chicken Salad With Basil Sauce Recipe

Ingredients

6 whole chicken breasts, poached

Boston lettuce

1 bunch broccoli florets, blanched 4 minutes

4 lg. tomatoes, peeled and cut into wedges

1 can pitted ripe black olives, drained

1/4 lb. feta cheese, crumbled

Method

Remove skin from poached chicken and pull meat from bones in long strips.

Cover with plastic wrap; refrigerate chicken and vegetables until ready to use.

To make Basil Sauce, mince garlic in food processor.

Add eggs, mustard, lemon juice, salt and pepper; blend.

Pour oils slowly down feed tube, blending until thick.

Stir in basil.

Arrange lettuce on chilled plates or platter.

Mound chicken in center and surround with broccoli, tomato wedges and olives.

Pour sauce over chicken and sprinkle with feta cheese.

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