| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Sami |
Poultry, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless chicken breasts |
| 1/2 |
c |
Dry red wine |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Balsamic vinegar |
| 2 |
|
Garlic cloves ; pressed |
| 1/4 |
ts |
Dried oregano |
|
|
Salt |
|
|
Pepper |
|
sm |
Radicchio |
|
sm |
Butterhead Lettuce |
|
md |
Belgian Endive |
| 2 |
tb |
Dry red wine |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Balsamic vinegar |
| 1/2 |
c |
Salsa (purchased or homemade |
INSTRUCTIONS
SALAD
1. Remove skin from chicken breasts and discard. Whisk together red wine,
olive oil, balsamic vinegar, garlic, oregano, salt and pepper in a shallow
bowl just large enough to hold the chicken breasts. Add the chicken breasts
and marinate 30 minutes, turning chicken every 10 minutes.
2. Heat grill to medium hot and grill chicken 4 to 6 minutes on each side
or until no longer pink on the inside.
3. Wash radicchio, lettuce and endive; pat dry. Cut greens into long
strips and place in a medium bowl . Combine red wine, olive oil, vinegar,
salt and pepper in a small bowl and whisk until smooth. Pour over salad
greens and toss lightly.
4. To serve, divide salad greens among 4 plates and place a grilled chicken
breast on top. Garnish with salsa. Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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