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chicken breast halves olive oil lemon juice fresh rosemary garlic salt head radicchio bibb lettuce arugula Curry Dressing fresh basil
Viewed: 83 - Published at: 6 years agoIngredients
- 4 skinless boneless chicken breast halves, about 1 1/4 pounds
- 2 teaspoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh rosemary or 1 teaspoon dried
- 2 teaspoons finely chopped garlic
- Salt and freshly ground pepper to taste
- 1 head radicchio, about 1/4 pound, core removed, rinsed and dried
- 2 heads bibb lettuce, core removed, rinsed and dried
- 1/4 pound arugula, cut into manageable pieces, rinsed and dried
- Warm curry dressing (see recipe)
- 1/4 cup coarsely chopped fresh basil or chervil
Method
- If chicken breasts are connected, separate halves and cut away membrane or fat.
- Place oil in mixing bowl with lemon juice, rosemary, garlic, salt and pepper.
- Stir well.
- Add chicken pieces and turn them in the marinade to coat well.
- Cover and set aside until ready to cook.
- (If marinating for a long period, refrigerate them.)
- Preheat a charcoal grill or broiler.
- Put the chicken pieces on the grill or the broiler rack.
- Cover grill or close broiler.
- Cook 2 to 3 minutes, turning pieces.
- Continue cooking till done, about 3 to 5 minutes on the grill, possibly longer under the broiler.
- Remove pieces.
- Slice each breast on the bias about 1/4 inch thick.
- In a large mixing bowl add the radicchio, bibb lettuce and arugula.
- Toss well.
- Add half the warm dressing, and toss again.
- Place the sliced chicken over the salad and sprinkle with the remaining dressing and basil.
