Salads & Sides
Palm Beach Chicken Salad
1/2 cup chicken broth
2 whole chicken breasts, boneless & skinless
1 1/2 cups uncooked pasta (rotelle, shells, etc)
1 cup frozen peas
1 large jar pimento, diced
2 cups Mixon pink grapefruit sections, juice drained from the sections (approximately 1/3 cup)
1/4 cup olive oil
2 Tbsp wine vinegar
1 large clove garlic, minced
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp white pepper
In medium skillet, bring broth to a boil. Arrange chicken breasts in single layer in pan; return to boiling. Cover. Cook about 10 minutes, until chicken is cooked through. Drain. Cut chicken into strips.
Meanwhile, cook pasta according to package directions, drain.
In large bowl, combine chicken, pasta, peas, pimento, grapefruit sections and juice.
In small bowl or jar, combine oil, vinegar, garlic, cumin, salt and pepper; mix well. Pour dressing over chicken mixture; toss gently. Serve warm.
Yields: 4 servings.