Napa Valley Grille Greek Style Grilled Chicken Salad
Ingredients: 4 ea. 6 oz. boneless skinless chicken breasts 16 oz. Greek marinade 6 cups cucumber salad 12 oz. mint yogurt dressing
Marinade: 2 cups unflavored yogurt 1/2 cups lemon juice 1 T. black pepper
Cucumber Salad: 1 lb. cucumbers 3/4 cup pine nuts
Mint Yogurt Dressing: 1/4 c. mint leaves, chopped 2 c. unflavored yogurt 1 oz. sherry vinegar 2 oz. honey 1/4 c. parsley, chopped 1 t. black pepper 1 1/2 oz. lemon juice 1 T. salt 3 ea. tomatoes, diced 1 ea. large red onion, julienned thin 3/4 cup extra virgin olive oil 1/4 cup rice wine vinegar 1/4 cup sherry vinegar 1/3 cup surgar 1/2 cup parsley, chopped 1/4 cup basil, chopped 1/4 cup oregano, chopped 2 t. salt 1/2 cup mint leaves, chopped 1/2 cup parsley, chopped
Preparation:
Marinade: Place all ingrediants in blender and blend until smooth
Mint Yogurt Dressing: Place all ingredients in blender and blend until smooth.
Cucumber Salad: Peel seed and cut cucumbers into half moons about 1/4 inch thick. Toast the pine nuts in a 350 degree oven until golden, about 5 minutes and cool. Core and dice the tomatoes. Mix all ingredients together and refrigerate for at least 4 hours prior to serving. Place all ingredients in a blender and blend until smooth.
Chicken Salad: Trim all fat from the chicken breasts and cover with marinade in a bowl. Let refrigerate for at least 4 hours or at best overnight. When ready to cook, drain the marinade off of the chicken and place the chicken breasts directly on the grill. Grill until just done (approx. 7-8 min. per side). When done, cool slightly and then cut them in half horizontally.
To Serve: Place bottom pieceof chicken on plate and top with 1 1/2 cup cucumber salad and 1 oz. of yogurt mint dressing. Place other half of chicken on top making a "sandwich" and top with 1 more oz. of yogurt mint dressing. Serve with chips or a small green salad. Chef: Tim Anderson, Napa Valley Grille 7/17/2000 10:18:39 AM
