Italian Chicken Salad With Fennel and White Beans Heirloom Tomato Aspic
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The juices of ripe tomatoes are transformed into a refreshing palate-cleansing aspic for a Mediterranean chicken salad.
The Washington Post
3-pound rotisserie chicken
1 can (28 ounces) no-salt-added cannellini beans, rinsed and drained
1 small bulb fennel, quartered, cored and very thinly sliced (about 1½ cups)
6 tablespoons extra-virgin olive oil, plus more for drizzling
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
3 ounces baby arugula (about 4 cups)
¾ cup Parmigiano-Reggiano shavings (made using a peeler), plus more for garnish
12 leaves basil, torn, plus more for garnish
Freshly ground black pepper
Heirloom Tomato Aspic (see accompanying recipe)
Discard the skin, bones and all visible fat from the chicken. Cut the remaining meat into 1/2-inch pieces, placing them in a large serving bowl as you work. The yield is about 6 cups.
Add the beans, fennel, oil, vinegar and lemon juice, and toss well to incorporate. Let the salad sit for 5 minutes, so the fennel begins to soften and the chicken picks up the flavor of the dressing. Add the arugula, Parmigiano-Reggiano and basil, and toss well. Taste, and add salt and pepper as needed.
To serve: Dip a paring knife into hot water, then run it around the inside edge of each ramekin. Invert the aspic onto individual plates. Mound the chicken salad around or next to the aspic, and garnish with additional cheese and basil.
Nutrition values per serving: 430 calories, 21 g fat (5 g saturated), 19 g carbohydrates, 5 g fiber, 4 g sugar, 42 g protein, 100 mg cholesterol, 630 mg sodium.
Food writer and cookbook author Tony Rosenfeld
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