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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables, Poultry-Chicken, Fish, Cheese/Other Dairy |
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| Preparation Method : BBQ |
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| Chicken Caesar salad fans will swoon over this one, too. |
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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) chopped fresh rosemary, or 2 tsp (10 mL) crumbled dried oregano |
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1 tbsp (15 mL) extra-virgin olive oil |
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1/2 tsp (2 mL) each salt and black pepper |
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Dressing: |
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1 small clove garlic |
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3 anchovy fillets |
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1/2 cup (125 mL) extra-virgin olive oil |
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1/4 cup (60 mL) minced red onion |
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2 tbsp (30 mL) white wine vinegar |
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2 tbsp (30 mL) white balsamic vinegar |
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1/4 tsp (1 mL) each salt and black pepper |
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1/2 cup (125 mL) finely grated Romano or other pecorino cheese |
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Suggested Salad: |
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6 cups (1.5 L) Italian lettuce mix (such as escarole, frisée or curly endive, romaine, radicchio and/or arugula) |
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1 cup (250 mL) halved cherry tomatoes |
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Preparation
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Marinade: In bowl, whisk together rosemary, oregano, oil, salt and pepper. Add chicken and roll to coat; marinate for at least 30 minutes or, refrigerated, for up to 1 day.
Dressing: Press garlic then anchovy fillets through garlic press into bowl (or mince both and, with side of knife, work into paste). Add oil, onion, wine and balsamic vinegars, salt and pepper; whisk together. Stir in cheese.
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 and tomatoes on 4 plates. 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 526 cal, 39 g pro, 37 g total fat (8 g sat. fat), 9 g carb, 2 g fibre, 101 mg chol, 825 mg sodium. % RDI: 25% calcium, 14% iron, 24% vit A, 28% vit C, 37% folate.
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Source
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Homemakers Magazine: June 2007
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