Title: Warm Chicken Salad with Tomato Vinaigrette
Categories: None
Yield: 4 Servings

3/4 c Oil-and-vinegar salad
-dressing
4 Skinless; boneless chicken
-thighs or breast halves, (1
-to 1 1/2 lbs.)
1 1/2 c Diced plum tomatoes
1 lg Red onion; sliced 1/4"
-thick, (do not separate
-rings)
1 Bag; (10 oz.) mixed salad
-greens
1/2 English cucumber; cut in
-half lengthwise and thinly
-sliced

Work Time: 15 minutes Total Time: 40 minutes

1. Pour 1/3 cup dressing over chicken; marinate 15 minutes. Pour remaining
dressing over tomatoes and set aside.

2. Preheat grill pan, broiler, or outdoor grill. Spray onion slices with
vegetable cooking spray. Cook until tender, 8 to 10 minutes, turning once
during cooking. Transfer to platter. Cook chicken 5 to 7 minutes per side,
or until cooked through.

3. To serve: Toss salad greens and cucumber slices and arrange on dinner
plates. Slice chicken and arrange with onion slices over greens; top with
tomato vinaigrette.

Posted to JEWISH-FOOD digest Volume 98 #036 by BNLImp on
Jan 20, 1998