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Grilled Chicken Salad With Mangoes And Greens

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CATEGORY CUISINE TAG YIELD
Meats July 1993 1 Servings

INGREDIENTS

2 Whole skinless boneless
chicken breasts halved
5 T Olive oil
2 Scallions, minced
2 t Fresh thyme leaves
1 Shallot, minced
4 c Shredded romaine, rinsed and
spun dry
1 Bunc watercress, coarse
stems
discarded and the
leaves rinsed and
spun dry
1/2 c Finely shredded red cabbage
1 Mango, peeled pitted and
cut into 1-inch
dice

INSTRUCTIONS

On a large plate drizzle the chicken with 1 tablespoon of the oil,
sprinkle it with the scallions, 1 teaspoon of the thyme, and salt and
pepper to taste, turning it to coat it well, and let it marinate at
room temperature, turning it once, for 30 minutes.  In a small bowl
whisk together the vinegar, the shallot, the  remaining 1 teaspoon
thyme, and salt and pepper to taste, add the  remaining 4 tablespoons
oil in a stream, whisking, and whisk the  vinaigrette until it is
emulsified.  Grill the chicken on an oiled rack set 5 to 6 inches over
glowing  coals for 4 to 5 minutes on each side, or until it is cooked
through.  In a large bowl toss the romaine, the watercress, the
cabbage, and  the mango with just enough of the vinaigrette to coat the
salad well,  transfer the salad to a platter, and top it with the
chicken. Serve  the remaining vinaigrette separately.  Serves 4.
Gourmet July 1993  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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