Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.
Last week, the butcher only had really small chicken breasts. Instead of buying extra I just stuck with two and figured I'd just make quesadillas or something with them. If you couldn't tell from m...