Monday, May 22, 2017

Celery Chicken Chive And Bean Salad

Celery Chicken Chive And Bean Salad
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.)

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

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

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.

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