| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Fruits | Salads, Chicken, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | Whole Chicken Breasts | |
| 5 | tb | Walnut Oil |
| 1 | lb | Oyster Mushrooms |
| 2 | Leeks, Julienned | |
| 1 | Head Chicory, Washed & Dried | |
| 1 | Head Radicchio | |
| Washed & Dried | ||
| 1 | bn | Arugula, Washed & Dried |
| 4 | oz | Mache, Washed & Dried |
| 4 | oz | Beet Greens |
| 1/4 | c | Fresh Grapefruit Juice |
| 1 | tb | Lime Juice |
| 1 | tb | Lemon Juice |
| 1 | Pink Grapefruit | |
| Peeled, Segmented | ||
| Lemon And Lime Zest |
INSTRUCTIONS
FOR GARNISH Preheat oven to 350°F. Bake chicken for 30 to 40 minutes, until juices run clear. Debone meat; keep warm. Heat 2 tablespoons walnut oil over medium heat; saute mushrooms and leeks quickly, about 1 minute. Remove from pan and keep warm. Divide the greens evenly among 6 plates. Add the citrus juices to the saute pan and reduce by 1/2. Remove from the heat and whisk in remaining walnut oil. Put chicken, leeks, mushrooms, grapefruit on greens; top with dressing and garnish with zest. Serve immediately. Source: Metropolitan Home ~ May 1986 Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999
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