Grilled Chicken Salad

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Chicken - halved down middle
		(thigh bone and second wing joint removed)
		Salt - to taste
		Freshly ground black pepper - to taste
		Oil
1/4 cup	59ml	Rice wine vinegar
1/2 cup	118ml	Olive oil
1 tablespoon	15ml	Diced shallots
1 cup	237ml	Cleaned watercress
2 cups	80g / 2.8oz	Cleaned spinach leaves
1/2 lb	227g / 8oz	Red grapes
		(broken into 4 small bunches)
1/4 lb	113g / 4oz	Smoked cheese - (Gouda) - cut in 6 long wedges
1/4 cup	59ml	Mango chutney

Recipe Instructions

Preheat grill to medium high. Season and oil the chicken. Place the chicken on the grill, skin side down, and grill for 5 minutes. Turn over and grill for 5 minutes. You may need to finish cooking the chicken in the oven. Remove the cooked chicken from the grill and cool. You want the chicken cold for the salad.

In a small bowl, mix together the vinegar, oil, shallots, and salt and pepper. Toss the greens in this dressing and place on two salad plates. Position the chicken on top of the greens, and arrange the grapes, cheese, and chutney around the plate in a pretty manner.

This recipe yields 2 entree salads.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2171 broadcast 07-17-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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