Grilled Chicken Salad With Chrozo Stuffed Olives In Citrus Vinaigrette Recipes

GRILLED CHICKEN AND OLIVE SALAD

Steps:

• Wash, de-skin and clean the chicken breasts.
• Pat dry with an absorbent kitchen towel.
• Wash and finely chop the fresh herbs.
• Wash lettuce and tear them into bite-sized pieces.
• Marinate the chicken breasts in oil, salt, pepper and 1/2 tsp.
• of the chopped fresh herbs.
• Refrigerate for half an hour.
• Mix olive oil, lemon juice, salt to taste, pepper, sugar and the remaining finely chopped fresh herbs to prepare the dressing.
• Grill the chicken breasts in a pre-heated grill or a tawa on medium heat for 8-10 minutes or until done, turning once or twice, taking care it remains juicy.
• Allow it to cool.
• Cut into one-inch sized pieces.
• Add olives, lettuce leaves and the dressing.
• Toss lightly.
• Serve immediately.

GRILLED CHICKEN SALAD WITH CHROZO-STUFFED OLIVES IN CITRUS VINAIGRETTE

Steps:

• To prepare vinaigrette, heat a small amount of the olive oil in a medium saucepan. Add shallot and cook for 5 minutes to soften. Add juices and vinegar and bring to a boil. Reduce heat slightly and cook until mixture is reduced to 1/4 cup. Let cool, then place in a blender. With blender running, drizzle in remaining oil slowly to emulsify. Chill until ready to use. To prepare olives, carefully stuff with chorizo. Dip each olive in flour, then egg, then bread crumbs. Fry in 325°F oil for a few minutes or until golden brown on all sides. Remove from oil and drain. To prepare salad, season chicken with salt and pepper. Grill over medium heat for about 5 minutes on each side or until cooked through. While chicken cools, season potatoes with salt and cook in hot oil until tender. Place equal amounts of potatoes onto 4 serving plates. Toss greens with chicken, peppers and enough vinaigrette to coat. Season to taste with salt and pepper and place on top of potatoes. Garnish each plate with 4 warm olives. Makes 4 servings. March 2008 California Grown