Ready in 20 minutes
4 servings

Brush grill with cooking oil. Heat until very hot. Season:

4 chicken breast fillets, skinless

with:

rock salt
freshly-craked black peppercorn

Sear chicken, and then reduce heat to cook it through, regularly brush with:

extra-virgin olive oil

When done, let rest grilled chicken on a platter covered.

In the meantime, in a big salad bowl, prepare the dressing:

1 shallot, finely-chopped
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice

Whisk and gradually add in a fine stream:

1/3 cup extra-virgin olive oil

Season with:

fine salt
freshly-cracked black peppercorn

Into this, toss:

3/4 pound mixed salad greens
2 tablespoons fresh basil leaves, roughly-chopped
1 tablespoon fresh oregano leaves
2 ounces blue cheese, crumbled

Arrange on serving plates. Top with sliced grilled chicken breasts.

Visitors who liked this also read::

1. Quick Mediterranean Pasta Salad
2. Quick Shrimp in Garlic Olive Oil
3. Quick Black Bean Salad
4. Grilled Spicy Salsa Chicken Drummers
5. Grilled Sweet and Spicy Chicken Breast

This article was published on Thursday 5 November 2009 à 10:15 am and is filed under Chicken. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.