Ipanema Grilled Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Created for RSC #6. I've always had a thing for Brazillian food, the mixture of fruity and savory, you can just hear the samba music in the background. Ingredients:
4 boneless skinless chicken breasts |
1/2 cup white wine |
1/2 cup olive oil |
1 tablespoon lemon, zest of |
4 cloves garlic, finely minced |
1 (8 ounce) packet shiitake mushrooms |
2 tablespoons margarine |
salt and pepper |
1/2 cup olive oil |
1/3 cup balsamic vinegar |
2 tablespoons brown sugar |
2 tablespoons chopped fresh chives |
1 teaspoon soy sauce |
2 cloves garlic, minced |
1 head lettuce |
1 cup dried apricot, coarsely chopped |
1/2 cup raisins |
1 cup cashews |
Directions:
1. Combine all the marinade ingredients in a bowl
2. Place the chicken in the bowl and marinate for one hour
3. Preheat the grill to medium high
4. Grill the chicken for 10-15 minutes, turning once
5. Cool slightly, cut into cubes and set aside
6. Melt the margarine in a saucepan on medium high heat
7. Add the mushrooms and saute until tender
8. Season with salt and pepper to taste
9. Set aside
10. Combine all the ingredients for the dressing
11. Shake well in a jar or use a whisk to thoroughly combine
12. Shred the lettuce
13. Combine the lettuce with the chicken, mushrooms, apricots, raisins and the dressing
14. Toss gently to combine, and then sprinkle with the cashews
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