August 2, 2009

Grilled chicken salad with pecans and cranberries (Boston Globe, July 29, 2009, Adapted from the Wagon Wheel Country Drive-In)

Olive oil (for the grill)
4 skinless, boneless chicken breast halves (about 1 1/2 pounds)
Juice of 1 lemon
2 tablespoons olive oil
3 tablespoons chopped fresh herbs (parsley, basil, oregano)
1/4 cup mayonnaise
2 teaspoons balsamic vinegar
Salt and pepper, to taste
2 stalks celery, coarsely chopped
1/4 red onion, coarsely chopped
1/4 cup pecans, toasted and chopped
1/4 cup dried cranberries
1/2 lettuce or 8 ounces mixed greens
1 tomato, thinly sliced
1 cucumber, thinly sliced
2 carrots, thinly sliced on the diagonal

1. Light a charcoal grill or turn a gas grill to medium-high. Wipe grate with olive oil. When the grill is hot, cook the chicken breasts for 25 minutes, turning once, or until the juices run clear. Transfer to a deep dish. Add the lemon, olive oil, and herbs. Leave to cool. Cover and refrigerate until cold.

2. Cut the chicken into 1/2-inch pieces. In a large bowl, stir together the mayonnaise, vinegar, salt, pepper, and the juices and herbs from the chicken.

3. Add the chicken, celery, onion, pecans, and cranberries. Toss well, taste for seasoning, and add more salt and pepper, if you like.

4. Arrange the lettuce or greens on each of 4 plates. Divide the salad among the plates. Garnish with tomato, cucumber, and carrots.

Posted by Orrin Judd at August 2, 2009 6:50 AM
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