Grilled Chicken Salad with Mangoes And Greens
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Yield: 1 servings Ready in 1 hours
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|2 Whole skinless boneless|
|1 Shallot; minced|
|; leaves rinsed and|
|; spun dry|
|; discarded and the|
|; cut into 1-inch|
|1 lgMango; peeled, pitted, and|
|5 tbolive oil|
|2 Scallions; minced|
|1/2 cFinely shredded red cabbage|
|2 tsFresh thyme leaves|
|4 cShredded romaine; rinsed and|
|1 smBunc watercress; coarse|
Grilled Chicken Salad with Mangoes And Greens Preparation
On a large plate drizzle the chicken with 1 tablespoon of the oil, sprinkle it with the scallions, 1 teaspoon of the thyme, and salt and pepper to taste, turning it to coat it well, and let it marinate at room temperature, turning it once, for 30 minutes. In a small bowl whisk together the vinegar, the shallot, the remaining 1 teaspoon thyme, and salt and pepper to taste, add the remaining 4 tablespoons oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals for 4 to 5 minutes on each side, or until it is cooked through. In a large bowl toss the romaine, the watercress, the cabbage, and the mango with just enough of the vinaigrette to coat the salad well, transfer the salad to a platter, and top it with the chicken. Serve the remaining vinaigrette separately. Serves 4. Gourmet July 1993
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