Photography by Dana Gallagher
Recipes by Giuliano Hazan
FOOD
Chicken Salad With Pomegranate, Pine Nuts & Raisins
Try substituting the chicken for capon for richer flavour
Ingredients (Makes 4 servings)
| 1/4 cup | raisins (or 1/2 cup dried cranberries) |
| 1 lb | boneless, skinless chicken breasts |
| 1 cup | pomegranate seeds (about 2 pomegranates) |
| 1/4 cup | pine nuts |
| 6 tbsp | extra-virgin olive oil |
| 1/2 cup | Parmesan shavings, (use a vegetable peeler) |
Instructions
- In a bowl, soak raisins (or cranberries) in enough cold water to cover them.
- Fill a pot (large enough to accommodate chicken) with water, and place it over high heat. When boiling, put chicken in and simmer for 10 to 15 minutes, depending on thickness. When done, remove pot from heat and let cool. (Keeping chicken in cooking water prevents it from drying out.)
- Slice chicken into bite-size pieces and place in serving bowl. Lift raisins (or cranberries) out of the water and gently squeeze. Add to bowl along with pomegranate seeds and pine nuts. Season with salt and pepper.
- Add olive oil and toss until all ingredients are well coated. Top with cheese shavings and serve.
Excerpted from Every Night Italian by Giuliano Hazan. Photography by Dana Gallagher. Illustrations by Glenn Wolff. Copyright © 2000, Simon & Shuster.
*Find this and other great recipes in...
Every Night Italianby Giuliano Hazan
Every Night Italian focuses on how to cook good, authentic Italian meals with ingredients from the supermarket and not much time spent in the kitchen. Photographs and illustrations make these recipes even easier to prepare.
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