Total Calories: 236
1 Place the chicken in a large pot and add cold water to cover. Bring the liquid to a simmer and cook 10 minutes. With a large spoon, skim off the foam that rises to the surface.
2 Add the carrots, celery, onion, parsley, and salt to taste. Cook on medium-low heat until the chicken is tender and the juices run clear, about 45 minutes. Remove the chicken from the pot. Reserve the broth for another use.
3 Let the chicken drain and cool slightly. Remove the meat from the skin and bones. Cut the meat into 2-inch chunks.
4 In a large bowl, combine the chicken chunks, mushrooms, and thinly sliced celery.
5 In a medium bowl, whisk together the oil, anchovies, mustard, lemon juice, and salt and pepper to taste. Toss the chicken mixture with the dressing. Spread the salad greens on a platter and top with the chicken mixture.
6 With a swivel-blade vegetable peeler, shave the Parmigiano-Reggiano over the salad. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.