| 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.
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”