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    Loaves and Fishes Grilled Chicken Salad

    Source of Recipe

    Anna Pump

    Recipe Introduction

    One of our most popular salads at Loaves and Fishes. And one of the recipes most sought after by our friends, guests, and loyal customers. So, here it is. Yields 6 Servings

    List of Ingredients

    2 pounds chicken breasts, halved, skin, bones, and fat removed

    The Marinade:
    1 tablespoon toasted sesame oil
    1 1/2 tablespoon soy sauce
    Juice of 1/2 lemon
    1/2 teaspoon red pepper flakes
    2 teaspoons Dijon mustard
    1/4 cup dry white wine
    1 large garlic clove, minced

    The Dressing:
    1 garlic clove
    1 tablespoon toasted sesame oil
    2 tablespoon soy sauce
    2 tablespoons sherry vinegar
    1/3 cup olive oil

    The Salad:
    1/2 cup thinly sliced red onion rings
    1 1/2 cups sugar snap peas
    1/4 cup dry cranberries
    1/2 teaspoon freshly ground black pepper
    1 bunch fresh arugula leaves


    Place the chicken in a glass dish.

    In a bowl, whisk together all the marinade ingredients and pour the marinade over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator.

    Grill the chicken over hot coals or under a broiler, turning the pieces until just cooked through, 4 to 5 minutes per side. Discard the marinade. Cut the grilled chicken into bite-size strips and place them in a large bowl.

    Using a food processor, puree the dressing ingredients until smooth. Pour the dressing over the chicken. Add the onion rings, snap peas, cranberries, and pepper. Toss to blend. Add the arugula and toss lightly.

    Note: To double this recipes, increase by half both the marinade and the dressing ingredients. If you can't find dried cranberries, use dried cherries.

    Country Weekend Entertaining by Anna Pump with Glen LeRoy




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