Title: Sorrel Leaf Marinated Chicken Salad
Categories: Mike03
Yield: 2 servings

4 tb White wine vinegar
1 tb Dijon mustard
1/4 c Extra-virgin olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c (loosely packed) Sorrel
-leaves
1/2 c Coarsely-chopped walnuts
1 c Orange segments with their
-juice
1 lb Boneless skinless chicken
-breast
Mixed salad greens; for
-serving
Extra-virgin olive oil; for
-drizzling

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 - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-16-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.