Pull together a colorful salad by using a mix of pale and dark greens and bright add-ins such as ripe tomatoes, red and yellow peppers, sliced carrots, beets, and purple cabbage.
Then spice it up with a flavorful dressing that will have diners reaching for seconds.
Success tips:
Salads and dressings can be made ahead of time, but be sure to toss the vegetables with lemon juice to prevent unsightly browning.
When preparing chicken for salads, reserve broth, strain and freeze for soups and sauces.
Wine and salads can go together well, but always select flavors that will enhance, not conflict with, each other, and support the whole meal.
A quartet of grated raw vegetables - carrots, turnips, beets and Jerusalem artichoke - arranged on a bed of greens will stimulate the eye, while a bold vinaigrette will excite the taste buds.
Hawaiian Chicken Salad
Makes 4 servings
3 whole, boneless, skinless chicken breasts
1 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon whole
peppercorns (white or black)
3 sprigs parsley
1 stalk celery (chopped)
3 cups water
Shredded iceberg lettuce
1 small pineapple, peeled, cored and cut in long, thin wedges
2 ripe avocados, peeled, seeded and sliced
2 bananas, peeled and cut diagonally into 1/2-inch slices
2 kiwi fruit, peeled and sliced (optional)
1/4 cup chopped macadamia nuts
Thinly sliced green onions and whole strawberries (for garnish)
1. Cut whole chicken breasts into halves. Place chicken breasts in a 4 1/2– to 5-quart Dutch oven or deep frying pan. Add salt, dried thyme, peppercorns, parsley, celery and water.
2. Bring to boil over medium heat. Cover, reduce heat, and simmer just until chicken is tender, about 15 to 20 minutes. Remove chicken from broth (save broth for soups and sauces, if desired).
