Shrimp & Chicken Salad with Lemon-Basil Dressing Recipe

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

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of boneless chicken breast, use boneless, skinless chicken thighs. This substitution is beneficial because chicken thighs are more flavorful and often more affordable than chicken breasts.
Instead of olive oil, use avocado oil. This substitution is beneficial because avocado oil is higher in healthy monounsaturated fats and has a higher smoke point than olive oil, making it a better choice for high-heat cooking.

Variations

Mango-Cilantro Dressing In a food processor fitted with the metal blade, combine 1/2 cup cilantro leaves, 1 large egg, 1 egg yolk, 5 tablespoons fresh lime juice, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Process for 1 minute or until smooth. With the machine running, pour in 1 cup olive oil and 1/3 cup mango puree in a steady stream. Adjust the seasoning, if necessary, and serve.

Serve with

Roasted Potatoes with Garlic and Herbs - Roasted potatoes are the perfect side dish to this flavorful salad. The potatoes are roasted in olive oil, garlic, and herbs, adding a savory flavor to the meal that complements the Lemon-Basil Dressing.

Grilled Asparagus with Lemon and Thyme -

This light and healthy side dish is the perfect accompaniment to the Roasted Potatoes with Garlic and Herbs. Grilled Asparagus with Lemon and Thyme is a simple yet flavorful dish that adds a bright and zesty flavor to the meal. The asparagus is grilled with lemon juice, thyme, and olive oil, creating a delicious side dish that pairs perfectly with the Lemon-Basil Dressing.

FAQ

Q: How long should the chicken breasts be cooked for?

A: The chicken breasts should be simmered in the poaching liquid for 15 minutes, then the shrimp should be added and cooked for an additional 4 minutes.

Q: What other ingredients are needed to make this dish?

A: You will need olive oil, garlic, onion, white wine, chicken broth, lemon juice, thyme, bay leaves, shrimp, and salt and pepper.

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Fun facts:

The radicchio used in this recipe is an Italian variety of chicory that has been cultivated for hundreds of years. It was even mentioned in the works of the Roman poet Virgil.

The combination of lemon and basil is a classic Italian flavor combination. It was popularized by the renowned chef Giada De Laurentiis, who is famous for her Italian cooking.