| 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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