Warm chicken salad with tomato vinaigrette

Yield: 4 Servings

Measure Ingredient
¾ cup Oil-and-vinegar salad dressing
4 Skinless; boneless chicken thighs or breast halves, (1 to 1 1/2 lbs.)
1½ cup Diced plum tomatoes
1 large Red onion; sliced 1/4" thick, (do not separate rings)
1 Bag; (10 oz.) mixed salad greens
½ English cucumber; cut in half lengthwise and thinly sliced

Work Time: 15 minutes Total Time: 40 minutes 1. Pour ⅓ 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@...> on Jan 20, 1998

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