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Warm Chicken Salad With Pine Nuts*

3 cups defatted, reduced-sodium chicken broth
3/4 cup balsamic vinegar
4 cloves garlic, peeled and halved
2 sprigs rosemary
1/2 tsp chopped bay leaf
2 boneless, skinless chicken breast halves (8 oz), trimmed of fat
1 Tbsp extra-virgin olive oil
1 1/2 tsp chopped shallots
1/4 tsp freshly ground black pepper
Salt to taste
3 cups torn mixed salad greens, such as curly endive, escarole, spinach, Belgian endive, arugula, radicchio, and/or watercress, washed and thoroughly dried
1 medium-size red bell pepper, roasted and cut into thin strips
1 1/2 tsp pine nuts, toasted
1 Tbsp chopped fresh parsley, preferably flat-leaved

In a wide saucepan or Dutch oven, combine broth, vinegar, garlic, fresh rosemary sprigs and bay leaf. Bring to a boil, reduce heat, and simmer 5 minutes. Add chicken breasts; cover and poach gently for 10 to 15 minutes or until no longer pink inside. Transfer to a cutting board and keep warm. Boil the poaching liquid for 5 minutes, or until slightly reduced.

Strain; discard garlic, rosemary, and bay leaf, and pour 1/4 cup poaching liquid into a small bowl. Whisk in oil, shallots, and pepper. Season with salt if desired. In a large bowl, toss greens with 2 tablespoons of the oil mixture. Arrange on individual plates. Carve chicken into thin slices and arrange over greens. Garnish with red pepper and drizzle the remaining dressing over chicken and peppers. Sprinkle pine nuts, parsley, and remaining 1/2 teaspoon fresh rosemary over the chicken.

Allowed on all phases of South Beach diet. Makes 2 servings. Per serving: 357 calories, 12 g total fat (2 g sat), 66 mg cholesterol, 28 g carbohydrate, 36 g protein, 2 g fiber, 265 mg sodium

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