First welcome aboard!
Issue 38 page 17 (2003)
Makes: About 12 Cups Total Time: 1 Hour Rating: Intermediate
For the Dressing—
Combine:
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
3 T. extra-virgin olive oil
1 T. sugar
1 T. garlic, minced
1/2 t. minced fresh rosemary
1/2 t. minced fresh thyme
1/2 t. minced fresh oregano
Pinch crushed red pepper flakes
Salt to taste
For the Chicken—
Marinate in 1/4 Cup Dressing:
2 boneless, skinless chicken breasts (about 5 oz. each)
For the Croutons—
Brush with Olive Oil; Toast:
2 pita bread rounds
For the Salad—
Prepare:
1 bag (10 oz) mixed romaine/escarole salad greens
2 cups tomatoes, diced
1 cup cucumber, seeded, diced
1 cup bell peppers (red, green, yellow mix), diced
1/2 cup kalamata olives, pitted, halved
1/2 cup feta cheese, crumbled
1/4 cup red onion, slivered
Sear Chicken in:
1 T. olive or vegetable oil
Sprinkle Salad with:
1/4 cup Italian parsley leaves
2 T. torn mint leaves
Combine ingredients for dressing in a bowl. Remove 1/4 cup for marinating chicken; set remaining dressing aside.
Marinate chicken in 1/4 cup dressing for at least 15 minutes or up to 2 hours. Chill if marinating chicken longer than 30 minutes, otherwise it may be marinated at room temperature.
Brush pita bread with oil and toast on a baking sheet in a 400° oven for 10–15 minutes, or until crisp and browned. Break into croutons when cool.
Prepare ingredients for salad, mounding the salad greens on a large platter and arranging other ingredients decoratively in rows on top. Heat oil for searing chicken in a large nonstick skillet over high heat. Remove chicken from marinade (discard the excess); season with salt and pepper.
Sear chicken in oil on both sides until cooked through, 4–5 minutes per side. Transfer to a cutting board and let rest 5 minutes, thinly slice against the grain, and arrange slices on greens.
Sprinkle salad with herbs, then drizzle with dressing and serve.