Shrimp & Chicken Salad with Lemon-Basil Dressing

Prep Time
Cook Time
Ready In

"Chicken and Shrimp served over radicchio and Boston Bibb lettuce drizzled with a Lemon-Basil Dressing that is good enough to eat with a spoon."

Original recipe yields 5 servings


  • Serving Size: 1 (517 g)
  • Calories 1008
  • Total Fat - 81.2 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 885.7 mg
  • Sodium - 2740.1 mg
  • Total Carbohydrate - 3.8 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.7 g
  • Protein - 64.9 g
  • Calcium - 120.5 mg
  • Iron - 8.6 mg
  • Vitamin C - 21.7 mg
  • Thiamin - 0.1 mg

Step 1

In a skillet just large enough to hold them in a single layer, cover teh chicken breasts with cold water.

Step 2

Stir in 2 teaspoons of salt, set the skillet over medium heat, and bring slowly just to a simmer, about 15 minutes, tuning the chicken breasts once.

Step 3

Stir in the shrimp and simmer until they are pink, curled, and just cooked through, about 4 minutes. With a slotted spoon remove the shrimp.

Step 4

Let the chicken breasts cool in the poaching liquid to room temperature. Drain them, remove any fat, and cut out the tough central cartilage from each breast.

Step 5

Line a platter with alternating leaves of radicchio and lettuce. Slice the chicken breasts on the diagonal.

Step 6

Arrange the chicken and shrimp on the leaves and drizzle some of the dressing over them. Garnish with the springs of basil.

Step 7

Serve, passing the remaining dressing separately and offering guests a pepper mill.

Lemon-Basil Dressing

Step 8

In a food processor fitted with the metal blade, combine the basil, egg, egg yolk, lemon juice, salt, and pepper.

Step 9

Process for 1 minute or until smooth.

Step 10

With the machine running, pour in the olive oil and corn oils in a steady stream. Adjust the seasoning, if necessary, and serve.

Step 11

(The dressing can be made a day ahead. Refrigerate, allowing it to return to room temperature before using).

Tips & Variations

No special items needed.