GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"The Bluebird of Happiness long absent from his life, Ned is visited by the Chicken of Depression." -Gary Larson, Amazing Cartoonist
The refrigerator light goes on...
Using a little honey in a vinaigrette will help reduce the total fat content and take some of the tart edge off of the acidity of the lime. Keep in mind that there are still a lot of calories in honey.
I don’t feel that this salad works well with dried basil. The flavor is not fresh and bright. If there’s no quality fresh basil available, I would make another dish.
Poaching
To cook by gently simmering in liquid that is just below the boiling point (180 to 190 degrees) is called poaching. This is the temperature at which the water starts to move. Julia Child calls this stage a "shiver" James Beard referred to it as "feeble ebullition." This is also the temperature at which food is blanched. Many foods can be poached - fish, chicken, eggs….
Poaching an egg is the best way to learn how to poach. The fresher the egg the better and it’s best to start with one that’s chilled. The water has to be at a stage that is not boiling with full bubbles but hot enough to cook the egg quickly. Crack the egg into a teacup and then pour the egg from the cup into the poaching water. (This is so if you break the yolk the egg won't be wasted.) Let the egg cook slowly watching so that the water never comes to a full boil. Use a slotted spoon to remove the egg from the water.
Combine lime juice, shallots, garlic, salt, olive oil and honey in a large mixing bowl and chill well.
Place water and wine in a shallow pan over high heat. When the liquid is at a shiver reduce the heat to medium so that it won’t boil. Add the chicken breasts and poach until just done. This should take about 10 minutes; check for an internal temperature of 170° to ensure that the meat is cooked.
When the chicken is cooked through, remove it to a cutting board and cut into strips about 1/4 to 1/2 inch wide and 3 to 4 inches long.
While chicken is still warm, add to the chilled lime mixture and toss to coat well.
Add the basil and toss to coat.
Chill at least 6 hours.
Nutrition Facts
Serving size = about 1 cup salad
Servings = 4
Amount Per Serving
Calories 268
Calories from Fat 73
% Daily Value
Total Fat 8g
13%
Saturated Fat 1g
7%
Monounsaturated Fat 5g
Trans Fat 0g
Cholesterol 66mg
22%
Sodium 225mg
9%
Total Carbohydrates 11g
4%
Dietary Fiber 0g
0%
Sugars 5g
Protein 27g
Vitamin A 9%
Vitamin C 20%
Calcium 4%
Iron 8%
Vitamin K 26 mcg
Potassium 432 mg
Magnesium 47 mg
Dr. Gourmet Healthy Recipes : Salad : Chicken and Basil Salad
