Sorrel leaf marinated chicken salad

2 servings

Ingredients

Quantity Ingredient
4 tablespoons White wine vinegar
1 tablespoon Dijon mustard
¼ cup Extra-virgin olive oil
Salt; to taste
Freshly-ground black pepper; to taste
1 cup (loosely packed) Sorrel leaves
½ cup Coarsely-chopped walnuts
1 cup Orange segments with their juice
1 pounds Boneless skinless chicken breast
Mixed salad greens; for serving
Extra-virgin olive oil; for drizzling

Directions

In a bowl, whisk vinegar and mustard together. Drizzle in oil, continuing to whisk. Season with salt and pepper. Cut sorrel leaves into a finely shredded julienne or chiffonade. Add sorrel, walnuts, orange segments, and juice to marinade. Add chicken breasts and toss to combine. Marinate chicken overnight, refrigerated. Preheat grill. Season chicken with salt and pepper and cook over the white hot coals of a hot grill. Baste chicken with any remaining marinade as it cooks. Serve on a bed of mixed salad greens that have been dressed with extra virgin olive oil. This recipe yields 2 to 3 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C12 broadcast 04-16-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-16-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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