Poached Chicken Salad with Basil Vinaigrette

• 1/4 c. fresh lemon or lime juice
• 1/4 c. extra-virgin olive oil
• 1/4 c. finely chopped fresh basil
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1 lb. skinless, boneless chicken breasts
• 1/2 head green-leaf lettuce
• 2 small Cucumbers
• 2 large ripe nectarines
• 12 cherry tomatoes
• Fresh basil sprigs

1. Prepare Vinaigrette: In small bowl, combine lemon juice, oil, basil, sugar, and salt; set aside.
2. In large skillet, place chicken breasts and add 1 inch water; cover and heat just to boiling.
3. Turn breasts over; cover and cook over low heat 5 minutes longer or until cooked through.
4. Cool in broth until lukewarm -- about 10 minutes.
5. Remove chicken to a bowl; save broth for another use; tear chicken into wide strips.
6. While chicken is still warm, combine it with 1/4 cup vinaigrette.
7. Set aside to cool to room temperature, no longer than 30 minutes.
8. Just before serving, divide lettuce among 4 chilled plates; arrange chicken, cucumbers, nectarines, and cherry tomatoes on lettuce.
9. Drizzle remaining vinaigrette over salads.
10. Garnish with basil sprigs.

fresh lemon, extravirgin olive oil, fresh basil, sugar, salt, skinless, cucumbers, nectarines, tomatoes, fresh basil sprigs

Taken from www.delish.com/recipefinder/poached-chicken-salad-basil-vinaigrette-3236 (may not work)