Recipe - Grilled Chicken Salad With Corn Peppers And Tortilla Chip

2 Whole skinless boneless
chicken breasts; halved
5 tablespoon Olive oil
2 Scallions; minced
2 teaspoon Fresh thyme leaves
1 Shallot; minced
4 cup Shredded romaine; rinsed and
spun dry
1 small Bunc watercress; coarse
stems
; discarded and the
; leaves rinsed and
; spun dry
One half cup Finely shredded red cabbage
1 lg Mango; peeled, pitted, and
; cut into 1inch
; dice

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.