Wednesday, April 27, 2011

Chicken Slad w/ Tomato Salad:

Grilled Chicken Salad w/Herbed Tomato Vinaigrette

adapted from The Complete 15-Minute Gourmet

For the Chicken:
16 ounces boneless, skinless chicken breasts
olive oil for brushing
dash of salt and pepper

For the Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup water
2 tbsp tomato paste
2 tbsp finely chopped fresh basil (I used 2 tsp dried)
1 tbsp finely chopped fresh oregano (I used 1 tsp dried)
1 tsp minced garlic
1 tsp sugar
1/4 tsp pepper, or to taste
salt to taste

To complete the recipe:
10 cups spinach leaves, stems removed (this yields 4 cups after steaming) - (I used romaine lettuce, I did not wilt it)
1/2 cup frozen corn kernels (I used canned)
1/2 cup (4-oz) chevre cheese, coarsely crumbled (I used garlic feta cheese)

Heat a stovetop grill pan over high heat. Lightly brush both sides of the chicken breasts with oil. Reduce the heat to medium-high; cook for 5 minutes per side or until lightly browned and thoroughly cooked. Transfer to a plate and sprinkle with salt and pepper. Cover to keep warm.

While the chicken is cooking, whisk together the vinaigrette ingredients in a small bowl.

Rinse the spinach in cool water. (I skipped the next section for wilting as I used romaine instead) Transfer to a Dutch oven over medium-high heat. Cover and cook without additional water, except for the drops that cling to the leaves, for 2 minutes or until slightly wilted. Uncover and remove the pan from the heat.

Slice the chicken into 1/2 inch diagonal strips.

To assemble the salads, spread steamed spinach on each plate. Top with the chicken strips, corn, and chevre cheese.

Stir the vinaigrette and drizzle it over the salads.