This recipe is by no means an exact science, but I love how these two dishes cook up together nicely. The soup is based on one we had at our CSA's farm visit day, and the salad is a variation of one I saw in Everyday Food magazine.
What I love best is how you can stretch one chicken breast to feed probably 4-5 adults. Talk about a gourmet budget meal!
For the Pineapple-Basil Chicken Salad
1/4 cup mayonnaise 1/4 plain yogurt a few drizzles of Champagne vinegar about a half of a cucumber, peeled, sliced and diced 2 green onions, diced 1/4 dried pineapples, chopped pretty fine 1 hard boiled egg, sliced & diced about 1/4 tsp or so of paprika
~~~~~~ 1 boneless/skinless chicken breast 1/3 cup torn fresh basil leaves salt and pepper
Mix together the first set of ingredients and let chill while you place one chicken breast in about 3 quarts of water. Season with salt, garlic, and onion powder (or some chopped onion). Bring to a boil, and then turn down to a rapid simmer until chicken is cooked, about 20 minutes.
Remove chicken to let cool. Strain broth and return it to pan for soup (see below).
Chop/shred chicken finely and mix with dressing. Season with salt and pepper, add basil leaves. Serve on a piece of toast (we like TJ's sourdough wheat) and a piece of lettuce.
For the Roasted Squash and Gouda Soup
about 3 quarts of chicken broth (from above) about 1/2 pound smoked Gouda cheese, cut in small cubes 2 Patty-Pat yellow squashes (or other summer squash)- about 3 cups or so 1-2 cloves garlic olive oil cumin salt and pepper
Preheat oven to 400* and chop squash. Toss with minced garlic and olive oil and roast for about 2o minutes or so (while chicken is cooking in water in above recipe).
After returning strained broth to pot (see above), add squash and cheese cubes. sprinkle with cumin, salt and pepper to taste.