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Sorrel Leaf Marinated Chicken Salad Recipe - Cooking Index

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Sorrel Leaf Marinated Chicken Salad

Type: Chicken, Poultry
Courses: Salads
Serves: 2 people

Recipe Ingredients

4 tablespoons 60mlWhite wine vinegar
1 tablespoon 15mlDijon mustard
1/4 cup 59mlExtra-virgin olive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 40g / 1.4oz(loosely packed) Sorrel leaves
1/2 cup 73g / 2.6ozCoarsely-chopped walnuts
1 cup 237mlOrange segments with their juice
1 lb 454g / 16ozBoneless skinless chicken breast
  Mixed salad greens - for serving
  Extra-virgin olive oil - for drizzling

Recipe Instructions

In a bowl, whisk vinegar and mustard together. Drizzle in oil, continuing to whisk. Season with salt and pepper. Cut sorrel leaves into a finely shredded julienne or chiffonade. Add sorrel, walnuts, orange segments, and juice to marinade. Add chicken breasts and toss to combine. Marinate chicken overnight, refrigerated.

Preheat grill. Season chicken with salt and pepper and cook over the white hot coals of a hot grill. Baste chicken with any remaining marinade as it cooks. Serve on a bed of mixed salad greens that have been dressed with extra virgin olive oil.

This recipe yields 2 to 3 servings.

MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C12 broadcast 04-16-1998) - Downloaded from their Web-Site -


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