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Receta Grilled Chicken Salad With Greens And Balsamic Dressing
by Global Cookbook

Grilled Chicken Salad With Greens And Balsamic Dressing
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Ingredientes

  • 1/2 c. extra virgin olive oil plus
  • 2 Tbsp. extra virgin olive oil
  • 1/2 c. balsamic vinegar
  • 2 Tbsp. olivada
  • 1 lrg garlic clove chopped Salt to taste Freshly-grnd black pepper to taste
  • 4 x boneless chicken breast halves with skin
  • 4 tsp chopped fresh thyme
  • 1 bag mixed baby greens - (4 1/2 to 5 ounce)
  • 1 sm fresh fennel bulb cored, sliced thin
  • 1/2 lrg head radicchio thinly sliced
  • 1/2 c. thinly-sliced red onion
  • 12 x fresh figs quartered, (optional Toasted pine nuts

Direcciones

  1. Whisk 1/2 c. oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8- by 8- by 2-inch dish; sprinkle with thyme. Pour 1/2 c. dressing over chicken; turn to coat. Whisk 2 Tbsp. oil into remaining dressing in small bowl. Cover chicken and dressing separately; refrigerateat least 4 and up to 6 hrs, turning chicken occasionally.
  2. Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; throw away marinade. Sprinkle chicken with salt and pepper. Grill till cooked through, about 5 min per side. Transfer to plate.
  3. Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if you like, and pine nuts.
  4. This recipe yields 4 servings.
  5. Comments: Variations on the grilled chicken salad were everywhere in recent years. Likewise, balsamic vinegar dressings and marinades often turned up on menus, olivada (olive paste) became a pantry staple, packaged salad greens were popular convenience items, and fennel and radicchio became regulars in the produce bins.