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Chicken and Almond Salad with Lemon Mayonnaise

Source: Outdoor Entertaining
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Active Time:  10 Minutes
Total Time:  50 Minutes
  Serves 6
For Salad:

3 chicken breast halves
2/3 cup water
1 Boston or Bibb lettuce (mignonette), torn into serving pieces
2 cups  lightly packed watercress sprigs
For Lemon Mayonnaise:
2 eggs
5 tablespoons lemon juice
2 tablespoons dijon mustard
1 cup light olive oil
1/2 cup peanut oil
Grated zest (rind) of 2 lemons
1/3 cup toasted almonds, for serving
2 tablespoons grated lemon zest, for serving
Chicken and Almond Salad with Lemon Mayonnaise Recipe at
FOR SALAD: Preheat oven to 300 degrees. Place chicken breast in a single layer in a baking dish. Sprinkle with salt and pepper. Add water, place in oven and bake for 30 minutes, until breasts are cooked through. Remove from water and cut into strips. Combine chicken and salad greens in a large bowl.

FOR LEMON MAYONNAISE: Place eggs, lemon juice and mustard in bowl of food processor and process for 1 minute. Combine oils. With motor running, add oils in a slow, steady stream and process until thoroughly combined. Stir in lemon zest.

Toss mayonnaise with greens and chicken and sprinkle with almonds and lemon zest.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 602
Fat. Total: 49g
Fiber: 3g
Carbohydrates, Total: 8g
Sodium: 232mg
% Cal. from Fat: 73%
Cholesterol: 139mg
Protein: 35g
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