Chicken & Zucchini with Horseradish Dressing

I'm at a point where I want to try a recipe or 2 that introduces new flavors or ingredients I have never cooked myself. Horseradish is an ingredient I don't think has ever made its way to a kitchen I have ever used. The rest of the recipe are items I have used in the past or on a regular basis.

Ingredients
1 tsp of salt
2 fresh bay leaves
4 medium zucchinis
1 large red onion, thickly sliced
1 1/4 lbs of boneless, skinless chicken breast
2 tbs of jarred horesradish
3 tbs of red wine vinegar
1/4 cup of olive oil
2 hard boiled eggs, cut into wedges

Directions
Bring to a boil a pot big enough to hold zucchini, onion and chicken.
Add bay leaves and salt liberally.
When the water is boiling, add zucchini and red onion.
Simmer until zucchini is tender.
Add chicken and continue to simmer until the chicken is fully cooked.
Drain in colander, and remove bay leaves.
Once cool enough to handle, cut zucchinis into moon and slice the chicken.
Toss together the onion, zucchini moons and chicken.
Mix together horseradish, vinegar and olive oil.
Pour over zucchini chicken mix.
Add egg wedges and toss.

Changes I Made!
I couldn't find horseradish, so I made this with 2 tbs of horseradish sauce. The acidity from the vinegar is needed, so I did go heavy on that.

This recipe comes from Celebrate Like an Italian.

Comments

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