Wednesday, May 12, 2010
Italian Chicken Salad
Healthy and tasty, quick and fresh, and with a distinct Italian flavor, this chicken salad recipe is perfect for your forthcoming summer dinners.
I have to apologize for the lack of new posts lately but I was tangled in many new events: prepare my new photographic studio and setting up an exhibition of some of my shots in Milan, while both very exciting and rewarding, took a good toll of my spare free time.
This recipe is my preferred method to prepare chicken when weather is becoming too hot here to eat it fully roasted from the oven. It uses locale vegetables, so I can find them fresh and crispy, so it's quite different from the usual chicken salad recipes coming from the oriental cooking tradition.
Ingredients (serves 4)
1 oz. chicken breast
½ oz. french beans
½ oz. cherry tomatoes
1 cup basil leaves
Crush a bit the chicken meat so to make it flatter and sprinkle with salt and pepper to taste. Warm a tablespoon of olive oil on a frying pan, add meat and sauté until well golden. Meanwhile steam (better method) or cook in abundant water the french beans until tender, slice in half the cherry tomatoes and place over a plate together with the basil leaves. Add on top the chicken meat, sliced and drizzle with olive oil to taste, vinegar, oregano and more salt and pepper to taste.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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