Shrimp & Chicken Salad with Lemon-Basil Dressing
October 21, 2018
"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."
- FOR LEMON-BASIL DRESSING
- 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
In a skillet just large enough to hold them in a single layer, cover teh chicken breasts with cold water.
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.
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.
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.
Line a platter with alternating leaves of radicchio and lettuce. Slice the chicken breasts on the diagonal.
Arrange the chicken and shrimp on the leaves and drizzle some of the dressing over them. Garnish with the springs of basil.
Serve, passing the remaining dressing separately and offering guests a pepper mill.
In a food processor fitted with the metal blade, combine the basil, egg, egg yolk, lemon juice, salt, and pepper.
Process for 1 minute or until smooth.
With the machine running, pour in the olive oil and corn oils in a steady stream. Adjust the seasoning, if necessary, and serve.
(The dressing can be made a day ahead. Refrigerate, allowing it to return to room temperature before using).
Tips & Variations
No special items needed.