Mediterranean Grilled Chicken Salad

From Recidemia
Jump to: navigation, search



  1. In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain.
  2. Meanwhile, make vinaigrette:
  3. In bowl whisk together all vinaigrette ingredients.
  4. Place potatoes, Mushrooms and beans in separate piles in large shallow dish;
  5. Drizzle with 1/3 cup of the vinaigrette to coat.
  6. Cover; let stand 15 minutes. Heat broiler.
  7. Meanwhile, in bowl add Chicken to the remaining vinaigrette; cover and let stand 15 minutes.
  8. Remove Chicken from vinaigrette (discard vinaigrette);
  9. Broil 4 to 5 inches from heat source about 8 minutes until juices run clear when Chicken is pierced, turning once.
  10. To serve, slick Chicken breasts and arrange on 4 plates with potatoes, Mushrooms and beans, dividing equally.
  11. Sprinkle with Onion and garnish with cherry tomatoes.

Contributed by[edit]

Courtesy of the United States Potato Board.