TLC Cooking "Grilled Chicken au Poivre Salad"

Grilled Chicken au Poivre Salad

Grilled Chicken au Poivre Salad

YIELD Makes 4 servings
See Cooking Videos

INGREDIENTS

4	boneless skinless chicken breasts (about 1-1/4 pounds)
1/4	cup finely chopped onion
2‑1/2	tablespoons white wine vinegar, divided
1/4	cup plus 3 tablespoons olive oil, divided
2	teaspoons cracked or coarse ground black pepper
1/2	teaspoon salt
1/4	teaspoon poultry seasoning
3	cloves garlic, minced
1	tablespoon Dijon mustard
Dash sugar
1	bag (10 ounces) prewashed salad greens
2	cherry tomatoes, halved

PREPARATION:

Place chicken, onion, 1 tablespoon vinegar, 1/4 cup oil, pepper, salt, poultry seasoning and garlic in resealable food storage bag. Seal bag; knead to coat chicken. Refrigerate at least 2 hours or overnight.
Grill chicken, on covered grill, over medium-hot coals 10 to 15 minutes or until chicken is no longer pink in center.
Combine remaining 1-1/2 tablespoons vinegar, 3 tablespoons oil, mustard and sugar in small bowl; whisk until smooth.
Arrange salad greens and cherry tomatoes on 4 plates.
Cut chicken crosswise into strips. Arrange strips on top of greens. Drizzle with dressing.

This recipe appears in: French

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.