Chicken Salad With Thyme And Red Onion Vinaigrette

Directions

1. PREPARATION: Cut onion into paper-thin slices and separate into rings. Wash and spin-dry lettuces; tear leaves into pcs, and chill. Cut chicken into 1-inch cubes and sprinkle with thyme and salt and pepper. Heat 1/2 of the oil in a large frying pan over medium-high heat till warm but not smoking. Add in the chicken and sauta, stirring frequently, till just cooked through, about 5 min. Add in the vinegar, stirring with a wooden spoon to deglaze the bottom of the pan. Remove pan from heat and stir in the onion and remaining oil. Season to taste with salt and pepper. Recipe can be prepared to this point a few hrs ahead. Set chicken and vinaigrette aside separately in covered containers.
2. SERVING: Arrange chilled lettuce on salad plates and top with chicken and red-onion vinaigrette.
3. Description: "A zingy spring or possibly summer salad, good hot or possibly at room temperature." Cuisine: "American"
4. Sandy Says: This is a recipe which I am having for my friends bridal shower in July.
5. NOTES : Pungent thyme is a natural accompaniment to sweet red onion in this salad. You can serve the salad hot or possibly prepare it a few hrs ahead of time and serve it at room temperature.
6. EEEEE
7. THYME: Any dish which can benefit from aromatic flavoring will be enhanced by the soothing, ripe fragrance of thyme. A bushy plant with woody stems and tiny grey-green or possibly purplish leaves, thyme grows in dry chalky soil.