Spiced Chicken Breast Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 36 min.
Ready in
Ingredients
for
4
- For Ranch Dressing
- ½ cup Mayonnaise
- 0.333 cup Buttermilk
- 2 Tbsps Sour cream
- ¼ tsp salt
- ¼ tsp freshly ground Black pepper
- ⅛ tsp garlic powder
- ⅛ tsp Onion powder
- 1 pinch dried thyme
- For Caraway Chicken and Salad
- 4 boneless, skinless Chicken breasts (halves)
- 2 tsps Caraway
- ½ tsp ground allspice
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 4 carrots (peeled and trimmed)
- 4 scallions (cleaned; trimmed and sliced)
- 1 Cucumber (peeled)
- ½ head Iceberg lettuce (rinsed and dried)
- fresh mixed greens (or herbs)
Preparation steps
1.
For Ranch Dressing:
2.
Combine all ingredients in a bowl and whisk until completely mixed. Cover and chill in the refrigerator for at least 2 hours before serving.
3.
For Caraway Chicken and Salad:
4.
Rinse the chicken under cold running water and pat completely dry with paper towels. Sprinkle caraway and allspice on both sides of the chicken breasts. Season with salt and pepper.
5.
In a large heavy-bottomed skillet, heat olive oil and butter over medium heat. Saute the chicken until cooked through, about 6 to 8 minutes per side. Transfer chicken to a plate and tent with aluminum foil.
6.
Meanwhile, cut the carrots lengthwise into 3-inch sticks and blanch in salted boiling water, until just tneder. Plunge carrots into cold water to stop the cooking process and drain well. Slice the cucumber lengthwise and remove the seeds; cut into 3-inch sticks.
7.
In a large bowl, combine carrots, scallions, cucumber, and lettuce. Toss to mix.
8.
Divide salad between serving plates and drizzle with dressing. Place chicken breast on top of dressed salad and garnish with fresh greens or herbs. Serve.
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