Print
Email
Add a photoServings: 2
Ingredients
- 2 1/2 lb Chicken halved down middle (thigh bone and second wing joint removed) Salt to taste Freshly grnd black pepper to taste Oil
- 1/4 c. Rice wine vinegar
- 1/2 c. Extra virgin olive oil
- 1 Tbsp. Diced shallots
- 1 c. Cleaned watercress
- 2 c. Cleaned spinach leaves
- 1/2 lb Red grapes (broken into 4 small bunches)
- 1/4 lb Smoked cheese - (Gouda) cut in 6 long wedges
- 1/4 c. Mango chutney
Directions
- Preheat grill to medium high. Season and oil the chicken. Place the chicken on the grill, skin side down, and grill for 5 min. Turn over and grill for 5 min. You may need to finish cooking the chicken in the oven. Remove the cooked chicken from the grill and cold. You want the chicken cool for the salad.
- In a small bowl, mix together the vinegar, oil, shallots, and salt and pepper. Toss the greens in this dressing and place on two salad plates. Position the chicken on top of the greens, and arrange the grapes, cheese, and chutney around the plate in a pretty manner.
- This recipe yields 2 entree salads.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 2 servings | |
| Calories 1626 | |
| Calories from Fat 1169 | 72% |
| Total Fat 131.13g | 164% |
| Saturated Fat 36.11g | 144% |
| Trans Fat 0.0g | |
| Cholesterol 349mg | 116% |
| Sodium 651mg | 27% |
| Potassium 1201mg | 34% |
| Total Carbs 22.43g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 17.39g | 12% |
| Protein 87.7g | 140% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
