Celery Chicken Chive And Bean Salad

Celery Chicken Chive And Bean Salad

Ingredients:

Brine:

1 1/2 cups buttermilk

1/2 white onion, sliced thin

1 teaspoon celery salt

1/2 teaspoon coarsely ground black pepper

1 stalk celery, cut into half and thinly sliced

2 boneless chicken breasts, (1 lb.)

Dressing:

Whisk together in a large bowl:

1/3 cup olive oil

1/4 cup lemon juice

1 tablespoon lemon zest

1 clove garlic, thinly sliced

1 teaspoon salt

Salad:

1 13oz. can navy beans, drained and rinsed

2 cups shelled edaname beans

1/2 cup finely chopped chives

3 stalks celery cut into halves and sliced thin

Chicken Breasts, sliced into thin strips

chive flowers for garnish

Directions:  

In a resealable bag mix brine ingredients together and add chicken breasts.  Place in refrigerator overnight.

The next day, remove chicken from brine and pat dry.  Cook 6 to 7 minutes per side until juices run clear.  Remove to board to cool, slice into thin strips.

In a large bowl whisk together the dressing ingredients.  Add salad ingredients and sliced chicken.

Sprinkle on chive flowers that have been separated for garnish.