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Ingredientes
- 2 whl skinless boneless chicken breasts, halved
- 5 Tbsp. Extra virgin olive oil
- 2 x Scallions, chopped
- 2 tsp Fresh thyme leaves
- 1 x Shallot, chopped
- 4 c. Shredded romaine, rinsed and spun dry
- 1 sm Bunc watercress, coarse stems discarded and the leaves rinsed and spun dry
- 1/2 c. Finely shredded red cabbage
- 1 lrg Mango, peeled, pitted, and cut into 1-inch dice
Direcciones
- On a large plate drizzle the chicken with 1 Tbsp. of the oil, sprinkle it with the scallions, 1 tsp. 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 min.
- In a small bowl whisk together the vinegar, the shallot, the remaining 1 tsp. thyme, and salt and pepper to taste, add in the remaining 4 Tbsp. oil in a stream, whisking, and whisk the vinaigrette till it is emulsified.
- Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals for 4 to 5 min on each side, or possibly till it is cooked through. In a large bowl toss the romaine, the watercress, the cabbage, and the mango with just sufficient 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 537g | |
| Calories 838 | |
| Calories from Fat 616 | 74% |
| Total Fat 69.66g | 87% |
| Saturated Fat 9.82g | 39% |
| Trans Fat 0.03g | |
| Cholesterol 54mg | 18% |
| Sodium 88mg | 4% |
| Potassium 1029mg | 29% |
| Total Carbs 34.1g | 9% |
| Dietary Fiber 7.9g | 26% |
| Sugars 24.81g | 17% |
| Protein 25.16g | 40% |
