GRILLED CHICKEN BREAST SALAD WITH WARM
CURRY DRESSING
Marinade:
1 t olive oil
2 T fresh lemon juice
2 T chopped fresh rosemary
2 t finely chopped garlic
Salt and pepper to taste
4 skinless, boneless chicken breast halves
2 heads bibb or butter lettuce, rinse and dried
¼ lb arugula,
rinsed and dried
Warm curry dressing
1 c coarsely chopped fresh basil
Separate chicken breast halves and trim fat. Mix marinade
ingredients in medium bowl, add chicken and turn to coat
well. Cover and refrigerate for about an hour. Preheat
your grill or grill pan. Put the chicken on the grill,
cover and cook 2 -3 minutes, turn and continue cooking
until done about 3 – 5 minutes. Remove and cut on
the bias about ¼ inch thick.
In a large mixing bowl add the lettuce and arugula . Toss
well. Add half the warm dressing and toss again. Place
the sliced chicken over the salad and sprinkle with the
remaining dressing and basil.
WARM CURRY DRESSING
2 t Dijon mustard
1 t curry powder
2 T balsamic vinegar
¼ cup chopped scallions
1/3 c olive oil
Salt and pepper to taste
¼ c coarsely chopped
basil
Place mustard, curry powder, vinegar and scallions in
a saucepan. Blend well over low heat. Add oil, blending
well. Remove from heat and add salt, pepper and basil.
Keep warm.
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