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Knightsbridge Chicken Salad




Source of Recipe


Bonnie Stern


List of Ingredients




2 tbsp Olive Oil
1 tsp Each Salt & Freshly Ground Black Pepper
1 lb Boneless, Skinless Chicken Breasts
1 lb Asparagus
2 Red Peppers, Halved
8 cup Mixed Greens
1/4 cup Pitted Black Olives
Dressing
1/4 cup Balsamic Vinegar
1/3 cup Olive Oil
2 tbsp Chopped Fresh Basil
Salt and Pepper to Taste
3 Hard-Cooked Eggs, Cut Into Wedges
1 Clove Garlic, Minced
2 lb Small Potatoes, Cleaned, Halved and Cooked



Recipe



In a small bowl combine olive oil with salt and pepper. Gently rub into chicken breasts. Grill chicken on a hot barbecue for 3 to 4 minutes per side until cooked through but not overcooked. Cool. Slice thinly. Brush asparagus with oil and grill a few minutes until just cooked. Cut into 2"(5cm) lengths.
2 Grill peppers with the skin side down until blackened. Cool, rub off skins and cut into large chunks.
3 Place salad greens on a large platter. Place cooked potatoes on top. Arrange cooked asparagus, peppers, eggs and olives around the potatoes. Arrange chicken slices on top of potatoes.
4 For the dressing whisk vinegar with garlic, oil and basil. Season with salt and pepper. Toss with salad.


Serves 6.