Focus on food: May 08, 2006

Grilled Cilantro Chicken on a Bed of Mesclun Greens

There is nothing like fresh Grilled Chicken on your own grill. Use this recipe to help create your own special Grilled Cilantro Chicken on a Bed of Mesclun Greens. Dave, Mike, or Andy will be happy to anwer any questions you might have when selecting some fresh Chicken from our Meat Department.

Ingredients:
• 4 boneless and skinless chicken breasts.
• 1 tablespoon olive oil
• ¼ Salt and freshly ground pepper to taste
• Mesclun greens
• 2 ripe avocados, halved, pitted and sliced into edible pieces
• 2 ripe tomatoes, halved and sliced
• a bunch of cilantro, coarsely chopped

Vinaigrette Marinade and Dressing:
(Double this recipe in two separate bowls):
• 2 tablespoons balsamic vinaigrette
• 1 clove freshly minced garlic
• ¼ teaspoon salt
• freshly ground pepper to taste
• 5 tablespoons extra virgin olive oil

Directions:
Prepare the fire. While the coals are getting ready, put 1 tablespoon of olive oil, +/-, in a bowl along with the salt and pepper. Coat the boneless chicken breasts and grill over high heat until done. This should take about 8-10 minutes on the first side, then about 5-8 on the other. Check often for doneness as fire intensity varies. Take off of the fire and let rest for 5-7 minutes.

Either before or after you have cooked the chicken, arrange the Mesclun greens on a small dinner plate and add the thinly sliced tomatoes and avocado to the plate. In one bowl, which will be your marinade, make the vinaigrette dressing and include a bunch of chopped fresh cilantro in it. Mix well. Cut the boneless chicken breasts into small pieces and mix with the marinade. Let sit for 3-5 minutes.

In another bowl mix the dressing without the cilantro. This you will pour over the Mesclun greens and the rest of the salad. Add the chicken mixture to the top of the salad and serve.

Suggested Wine for this Dish:
Robert Mondavi Private Selection 2004 Pinot Grigio available in our Wine Department.