Grilled Chicken Salad Recipe Created by Ruth Paget
Serves 4
Ingredients:
-1 pound bag of cleaned lettuce
-6 medium Campari tomatoes
-1/2 red onion
-black, pitted Kalamata olives (optional)
-4 chicken breasts (about 1 pound all together)
-3 tablespoons olive oil
-oil and vinegar dressing or lemon juice and oil dressing
Steps:
1-Rinse 1 pound lettuce in cold water and drain it to perk it up and chill it. Mound lettuce in a large serving bowl.
2-Rinse tomatoes. Cut them into sixths. Place tomato slices in a separate bowl.
3-Peel red onion and slice it thinly. Place onion slices in a separate bowl.
4-Place black olives in a separate bowl.
5-Cook chicken for 5 to 6 minutes per side. Cut to verify it is thoroughly cooked. The flesh should be white not pink when it is cooked. Cut the chicken into cubes and place in a separate bowl.
6-Place on all bowls on table with serving utensils, so diners can personalize their salad.
If possible, sprinkle fresh chopped chives or parsley on the salad.
(Note: You can substitute tuna, canned black beans, sesame seeds, or cheese cubes for the chicken or offer all of them for an eclectic dinner party.)
(Note: Table wine can easily be turned into vinegar to use in vinegar and oil dressing - 3 tablespoons olive oil, 1 tablespoon vinegar, 1 tablespoon Dijon mustard for 2 to 3 people. Maille or Pommery Dijon mustards are both good. Sunflower oil can be used for a true Burgundy vinaigrette.)
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
