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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables, Poultry-Chicken |
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| Preparation Method : BBQ |
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Good-quality olive oil and sherry vinegar are all you need to dress this Spanish-inspired salad.
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Ingredients
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4 boneless skinless chicken breasts |
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Marinade: |
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1 tbsp (15 mL) brandy |
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1 tbsp (15 mL) extra-virgin olive oil |
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1-1/2 tsp (7 mL) chopped fresh thyme or 1/2 tsp/2 mL dried thyme |
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1 tsp (5 mL) smoked paprika |
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1/2 tsp (2 mL) salt |
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Dressing: |
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1/2 cup (125 mL) extra-virgin olive oil |
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3 tbsp (45 mL) sherry vinegar |
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1/4 tsp (1 mL) salt |
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Pinch black pepper |
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Suggested Salad: |
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1 head Boston lettuce, separated into leaves |
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2 roasted red peppers, peeled and sliced in strips |
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16 cooked thick white or green asparagus spears |
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Preparation
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Marinade: In bowl, whisk together brandy, oil, thyme, paprika and salt. Add chicken and roll to coat; marinate for at least 30 minutes or, refrigerated, for up to 1 day.
Dressing: Whisk together oil, vinegar, salt and pepper.
Grill chicken over medium-high heat, turning once, until no longer pink in centre of thickest part, about 12 minutes; remove from heat and let stand for 5 minutes, then slice.
Suggested Salad: Meanwhile, arrange lettuce leaves on 4 plates; top with peppers and asparagus. Top each plate with chicken; spoon dressing over top.
Makes 4 servings.
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Nutritional information
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Per serving: about 446 cal, 33 g pro, 32 g total fat (5 g sat. fat), 10 g carb, 2 g fibre, 79 mg chol, 501 mg sodium. % RDI: 4% calcium, 14% iron, 26% vit A, 118% vit C, 59% folate.
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Source
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Homemakers Magazine: June 2007
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