Rosemary Chicken Breast Salad with Romano Vinaigrette

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By: The Homemakers Test Kitchen

Chicken Caesar salad fans will swoon over this one, too.

Ingredients

4 boneless skinless chicken breasts
Marinade:: 1 tbsp (15 mL) chopped fresh rosemary, or 2 tsp/10 mL crumbled dried oregano; 1 tbsp (15 mL) extra-virgin olive oil; 1/2 tsp (2 mL) each salt and black pepper
Dressing:: 1 small clove garlic; 3 anchovy fillets; 1/2 cup (125 mL) extra-virgin olive oil; 1/4 cup (60 mL) minced red onion; 2 tbsp (30 mL) white wine vinegar; 2 tbsp (30 mL) white balsamic vinegar; 1/4 tsp (1 mL) each salt and black pepper; 1/2 cup (125 mL) finely grated Romano or other pecorino cheese
Suggested Salad:: 6 cups (1.5 L) Italian lettuce mix (such as escarole, frisée or curly endive, romaine, radicchio and/or arugula); 1 cup (250 mL) halved cherry tomatoes

Preparation

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.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	526
Protein	39 g
Fat (total)	37 g
Sat. Fat	8 g
Carbohydrate	9 g
Fibre	2 g
Cholesterol	101 mg
Sodium	825 mg
Calcium	25 % RDI
Iron	14 % RDI
Vitamin A	24 % RDI
Vitamin C	28 % RDI
Folate	37 % RDI

Also in this menu:

5 grilled chicken salads

Source

Homemakers Magazine: June 2007

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