| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
July 1993 |
1 |
servings |
INGREDIENTS
| 2 |
|
Whole skinless boneless chicken breasts; halved |
| 5 |
tb |
Olive oil |
| 2 |
|
Scallions; minced |
| 2 |
ts |
Fresh thyme leaves |
| 1 |
|
Shallot; minced |
| 4 |
c |
Shredded romaine; rinsed and spun dry |
| 1 |
sm |
Bunc watercress; coarse stems |
|
|
; discarded and the |
|
|
; leaves rinsed and |
|
|
; spun dry |
| 1/2 |
c |
Finely shredded red cabbage |
| 1 |
lg |
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
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