Warm Chicken Salad With Tomato Vinaigrette Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Oil-and-vinegar salad dressing,
4: Skinless, boneless chicken thighs or breast halves, (1 to 1 1/2 lbs.)
1 1/2 cup: Diced plum tomatoes,
1 large: Red onion, sliced 1/4" thick, (do not separate rings)
1: Bag, (10 oz.) mixed salad greens
1/2: English cucumber, cut in half lengthwise and thinly sliced
Directions:
Work Time: 15 minutes Total Time: 40 minutes
1. Pour 1/3 cup dressing over chicken; marinate 15 minutes. Pour remaining
dressing over tomatoes and set aside.
2. Preheat grill pan, broiler, or outdoor grill. Spray onion slices with
vegetable cooking spray. Cook until tender, 8 to 10 minutes, turning once
during cooking. Transfer to platter. Cook chicken 5 to 7 minutes per side,
or until cooked through.
3. To serve: Toss salad greens and cucumber slices and arrange on dinner
plates. Slice chicken and arrange with onion slices over greens; top with
tomato vinaigrette.
Posted to JEWISH-FOOD digest Volume 98 #036 by BNLImp on
Jan 20, 1998
Source from luhu.jp
1. Pour 1/3 cup dressing over chicken; marinate 15 minutes. Pour remaining
dressing over tomatoes and set aside.
2. Preheat grill pan, broiler, or outdoor grill. Spray onion slices with
vegetable cooking spray. Cook until tender, 8 to 10 minutes, turning once
during cooking. Transfer to platter. Cook chicken 5 to 7 minutes per side,
or until cooked through.
3. To serve: Toss salad greens and cucumber slices and arrange on dinner
plates. Slice chicken and arrange with onion slices over greens; top with
tomato vinaigrette.
Posted to JEWISH-FOOD digest Volume 98 #036 by BNLImp
Jan 20, 1998
Source from luhu.jp
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