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Mixed Vegetable Salad with Pasta and Chicken

Mixed Vegetable Salad with Pasta and Chicken

Master Chef hint:

Master Chef hint: “Make sure your cuts are uniform”

Ingredients
  • Chicken Breast, Raw 6 oz.
  • Chicken Stock 8 oz.
  • Carrots, Washed and Cut 3 oz.
  • Cherry Tomatoes 4 ea.
  • Rotini Pasta, Raw 3 oz.
  • Broccoli, Washed and Cut 3 oz.
  • Green Beans, Washed and Cut 3 oz.
  • Black Olives 1 oz.
  • Italian Dressing, Bottled 3-4 oz
Instructions:

1. Put chicken stock into a saucepan. Bring stock to a boil on one eye, add chicken breast. When stock begins to boil, move the pot to a cooler electric eye and/or a different stovetop. Cook until done. Place on your tray to cool. Cut into thin slices. (Electric range tops hold a set temperature evenly.)
2. Cut carrots into even slices and cook in a steamer until al dente, about 5 min. or until done. Shock in cold water then place in a pile on your group’s tray. (Steamer cooks quickly and retains nutrients very well.)
3. Prep and blanch tomatoes in boiling water to remove skins; shock in cold water. slice in half. (Induction cooktop heats liquid and other items quickly in special pans.)
4. Cook rotini pasta in boiling salted water until al dente. Shock in cold water until cool and place on your tray. toss with a little olive or vegetable oil. (Have additional water heating on electric stove.)
5. Cook broccoli until tender crisp. Turn off trunnion kettle and skim out broccoli; shock in cold water, drain, and place on your tray. (Trunnion kettle heats liquid very quickly.)
6. Bring water to a boil in aluminum pans; simmer green beans until tender rips. Shock in cold water, drain, and place on tray. (Gas range allows for infinite heat settings.)
7. Mix all salad ingredients together. Add dressing and toss. Marinate for 30 min. if possible.

Yield

4 portions at 5 oz. each

Reprinted with permission from the American Culinary Federation, credit: Submitted by Kriss D. Scott
Credit: HRI 106 From the Chef Kriss D. Scott

Mixed Vegetable Salad with Pasta and Chicken

Mixed Vegetable Salad with Pasta and Chicken

Ingredients
  • Chicken Breast, Raw 6 oz.
  • Chicken Stock 8 oz.
  • Carrots, Washed and Cut 3 oz.
  • Cherry Tomatoes 4 ea.
  • Rotini Pasta, Raw 3 oz.
  • Broccoli, Washed and Cut 3 oz.
  • Green Beans, Washed and Cut 3 oz.
  • Black Olives 1 oz.
  • Italian Dressing, Bottled 3-4 oz.
Instructions:

1. Put chicken stock into a sauce pan. Bring stock to a boil on one eye, add chicken breast. When stock begins to boil, move the pot to a cooler electric eye and/or a different stovetop. Cook until done. Place on your tray to cool. Cut into thin slices. (Electric range tops hold a set temperature evenly.)
2. Cut carrots into even slices and cook in a steamer until al dente, about 5 min. or until done. Shock in cold water then place in a pile on your group’s tray. (Steamer cooks quickly and retains nutrients very well.)
3. Prep and blanch tomatoes in boiling water to remove skins; shock in cold water. slice in half. (Induction cooktop heats liquid and other items quickly in special pans.)
4. Cook rotini pasta in boiling salted water until al dente. Shock in cold water until cool and place on your tray. toss with a little olive or vegetable oil. (Have additional water heating on electric stove.)
5. Cook broccoli until tender crisp. Turn off trunnion kettle and skim out broccoli; shock in cold water, drain, and place on your tray. (Trunnion kettle heats liquid very quickly.)
6. Bring water to a boil in aluminum pans; simmer green beans until tender rips. Shock in cold water, drain, and place on tray. (Gas range allows for infinite heat settings.)
7. Mix all salad ingredients together. Add dressing and toss. Marinate for 30 min. if possible.

Yield

4 portions at 5 oz. each

Reprinted with permission from the American Culinary Federation: Submitted by Kriss D. Scott
Credit: HRI 106

Mixed Vegetable Salad with Pasta and Chicken

Mixed Vegetable Salad with Pasta and Chicken

Ingredients
  • Chicken Breast, Raw 6 oz.
  • Chicken Stock 8 oz.
  • Carrots, Washed and Cut 3 oz.
  • Cherry Tomatoes 4 ea.
  • Rotini Pasta, Raw 3 oz.
  • Broccoli, Washed and Cut 3 oz.
  • Green Beans, Washed and Cut 3 oz.
  • Black Olives 1 oz.
  • Italian Dressing, Bottled 3-4 oz.
Instructions:

1. Put chicken stock into a sauce pan. Bring stock to a boil on one eye, add chicken breast. When stock begins to boil, move the pot to a cooler electric eye and/or a different stovetop. Cook until done. Place on your tray to cool. Cut into thin slices. (Electric range tops hold a set temperature evenly.)

2. Cut carrots into even slices and cook in a steamer until al dente, about 5 min. or until done. Shock in cold water then place in a pile on your group’s tray. (Steamer cooks quickly and retains nutrients very well.)

3. Prep and blanch tomatoes in boiling water to remove skins; shock in cold water. slice in half. (Induction cooktop heats liquid and other items quickly in special pans.)

4. Cook rotini pasta in boiling salted water until al dente. Shock in cold water until cool and place on your tray. toss with a little olive or vegetable oil. (Have additional water heating on electric stove.)

5. Cook broccoli until tender crisp. Turn off trunnion kettle and skim out broccoli; shock in cold water, drain, and place on your tray. (Trunnion kettle heats liquid very quickly.)

6. Bring water to a boil in aluminum pans; simmer green beans until tender rips. Shock in cold water, drain, and place on tray. (Gas range allows for infinite heat settings.)

7. Mix all salad ingredients together. Add dressing and toss. Marinate for 30 min. if possible.

Yield

4 portions at 5 oz. each

Reprinted with permission from the American Culinary Federation and Submitted by Kriss D. Scott

Tarragon Chicken Salad

Tarragon Chicken Salad

Ingredients

2 chicken bouillon cubes
1 pound boneless skinless chicken breasts
2 tbsp reduced fat mayonnaise
2 tbsp Dijon mustard
1-2 dashes Tabasco hot sauce
1 tsp salt
1 tsp fresh ground pepper
2 tbsp fresh tarragon, or 1 tbsp dry
15 purple grapes, cut in half
salad greens

Directions:

Bring 4 cups of water to a boil and add bullion cubes. Add chicken
breasts to water and cook until no longer pink inside, about 8-15
minutes (time will vary based on the size of the chicken breasts).
Remove chicken from water and allow to cool. As chicken is cooling,
prepare dressing by mixing the next six ingredients in a small bowl.
Then cut cooled chicken breasts into 1-inch cubes. Combine cubed
chicken, purple grapes and salad dressing in a medium mixing bowl and
place in refrigerator until you are ready to serve.
Arrange salad greens. Top with chicken salad, and enjoy.

Nutrition information per serving (makes 4)

254 calories
37g protein
8g carbohydrates
7.5g fat
3g fiber

Chicken with Bourbon Peach Butter

Chicken with Bourbon Peach Butter

Ingredients

1-1/2 pounds coarsely chopped peeled peaches (about 5 medium peaches)
1/4 cup fresh lemon juice
3 tablespoons water
1/2 cup bourbon
1/3 cup packed dark brown sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 (6 ounce) skinless, boneless chicken breast halves1-1/2 pounds coarsely chopped peeled peaches (about 5 medium peaches)
1/4 cup fresh lemon juice
3 tablespoons water
1/2 cup bourbon
1/3 cup packed dark brown sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 (6 ounce) skinless, boneless chicken breast halves

Directions:

-Preheat oven to 250°.
-Combine the first 3 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
-Combine peach mixture, bourbon, brown sugar, and 1/4 teaspoon salt in a food processor or blender, and process for 1 minute or until smooth.
-Transfer peach mixture to a 13 x 9-inch glass or ceramic baking dish.
-Bake at 250° for 2 hours and 15 minutes or until thickened.
-Preheat grill to medium-high heat.
-Sprinkle remaining 1/2 teaspoon salt and pepper evenly over chicken.
-Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Serve with sauce.

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