| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Oil-and-vinegar salad dressing |
| 4 |
|
Skinless; boneless chicken thighs or breast halves, (1 to 1 1/2 lbs.) |
| 1 1/2 |
c |
Diced plum tomatoes |
| 1 |
lg |
Red onion; sliced 1/4" thick, (do not separate rings) |
| 1 |
|
Bag; (10 oz.) mixed salad greens |
| 1/2 |
|
English cucumber; cut in half lengthwise and thinly sliced |
INSTRUCTIONS
Work Time: 15 minutes Total Time: 40 minutes
1. Pour 1/3 cup dressing over chicken; marinate 15 minutes. Pour remaining
dressing over tomatoes and set aside.
2. Preheat grill pan, broiler, or outdoor grill. Spray onion slices with
vegetable cooking spray. Cook until tender, 8 to 10 minutes, turning once
during cooking. Transfer to platter. Cook chicken 5 to 7 minutes per side,
or until cooked through.
3. To serve: Toss salad greens and cucumber slices and arrange on dinner
plates. Slice chicken and arrange with onion slices over greens; top with
tomato vinaigrette.
Posted to JEWISH-FOOD digest Volume 98 #036 by BNLImp <BNLImp@aol.com> on
Jan 20, 1998
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