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3 cups reduced-sodium chicken broth
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4 cloves garlic peeled and halved
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2 sprigs rosemary plus 1 teaspoon chopped or 1 1/2 teaspoons dried, divided
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4 boneless, skinless chicken breasts trimmed (1 pound total)
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2 tablespoons extra-virgin olive oil
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1 tablespoon chopped shallots
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1/2 teaspoon freshly ground pepper
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6 cups torn mixed salad greens, such as curly endive, escarole, spinach, Belgian endive, arugula, radicchio and/or watercress washed and thoroughly dried
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2 medium red bell peppers roasted (see Tip) and cut into thin strips
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1 tablespoon pine nuts, toasted
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2 tablespoons chopped fresh parsley preferably flat-leaved
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Tip: To oven-roast peppers:
1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.
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