Sorrel Leaf Marinated Chicken Salad

Recipe Ingredients

4 tablespoons	60ml	White wine vinegar
1 tablespoon	15ml	Dijon mustard
1/4 cup	59ml	Extra-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 / 2.6oz	Coarsely-chopped walnuts
1 cup	237ml	Orange segments with their juice
1 lb	454g / 16oz	Boneless 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.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C12 broadcast 04-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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