Grilled chicken salad with mangoes and greens

Yield: 1 servings

Measure Ingredient
2 Whole skinless boneless chicken breasts; halved
5 tablespoons Olive oil
2 Scallions; minced
2 teaspoons Fresh thyme leaves
1 Shallot; minced
4 cups Shredded romaine; rinsed and spun dry
1 small Bunc watercress; coarse stems
; discarded and the
; leaves rinsed and
; spun dry
½ cup Finely shredded red cabbage
1 large Mango; peeled, pitted, and
; cut into 1-inch
; 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

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Converted by MM_Buster v2.0l.

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