Grilled Chicken Salad with Mangoes and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 whole skinless boneless chicken breasts, halved |
5 tablespoons olive oil |
2 scallions, minced |
2 teaspoons fresh thyme leaves |
1 tablespoon balsamic vinegar |
1 shallot, minced |
4 cups shredded romaine, rinsed and spun dry |
1 small bunch of watercress, coarse stems discarded and the leaves rinsed and spun dry |
1/2 cup finely shredded red cabbage |
1 large mango, peeled, pitted, and cut into 1-inch dice |
Directions:
1. On a large plate drizzle the chicken with 1 tablespoon of the oil, sprinkle it with the scallions, 1 teaspoon 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 minutes
2. In a small bowl whisk together the vinegar, the shallot, the remaining 1 teaspoon thyme, and salt and pepper to taste, add the remaining 4 tablespoons oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
3. Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals for 4 to 5 minutes on each side, or until it is cooked through. In a large bowl toss the romaine, the watercress, the cabbage, and the mango with just enough 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.
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