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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A tasty Chicken Salad served on a bed of greens. Prep time does not include marinating time. The recipe comes from Zigato's Restaurant in Sacramento and KCRA TV. Ingredients:
6 roma tomatoes, chopped |
2 tablespoons capers |
2 tablespoons fresh basil, chopped |
2 tablespoons balsamic vinegar |
2 tablespoons red wine |
1 yellow bell pepper, chopped |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
1 small red onion, chopped |
1/4 cup spanish olives, cut in halves |
2 tablespoons fresh oregano, chopped |
1/4 cup olive oil |
8 cloves garlic, chopped |
1 lb organic mixed greens |
salt and pepper |
4 skinless chicken breasts |
1 lime, juiced |
1/4 cup olive oil |
1 tablespoon basil, chopped |
8 cloves garlic, minced |
2 tablespoons red wine vinegar |
salt and pepper |
Directions:
1. Combine Marinade ingredients (except Chicken breast).
2. Put marinade on chicken& marinade overnight.
3. Grill chicken on BBQ or in broiler oven.
4. Chill well, cut into strips and return to refrigerator.
5. Prep tomatoes, onions, bell peppers and olives, combining with remaining salad ingredients except Spring Greens.
6. Marinate for 2 hours.
7. Toss chicken strips.
8. Serve atop a bed of spring greens with a garnish of fresh herbs sprigs.
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