Grilled Roquefort And Balsamic Chicken Saladchicken, poultry 8 boneless skinless chicken breasts 2 pounds mixed greens; see * note *** Roquefort & balsamic vinaigrett 2 ounces garlic; crushed 1 ounce fresh basil; chopped 1 ounce shallots; chopped fine 8 ounces balsamic vinegar 12 ounces olive oil; blended with 12 ounces peanut oil 8 ounces Roquefort cheese; crumbled salt; to taste black pepper; freshly ground, to -- taste ***Garnish*** sliced plum tomatoes * Note: Romaine, red leaf, green leaf, frisee, and radiccio; rinsed, trimmed, and torn into bite-size pieces. To make vinaigrette, place garlic, shallots, fresh chopped basil in a stainless-steel bowl. Add in balsamic vinegar, whisk in oils, add in chunky Roquefort. Adjust seasoning with salt and pepper. Reserve 1 1/2 cups. Marinate chicken in remaining vinaigrette for 12 hours in refrigerator. In a flat dish, lay out chicken; place vinaigrette over breasts being sure all of breasts are covered; turn once. Preheat grill until hot, brush grids with oil. Place marinated chicken breasts on hot grids and grill for approximately 3 to 4 minutes on each side. Check internal temperature, it must reach 165F. Remove from grill; chill to 38F. Discard vinaigrette used for marinating raw chicken. Arrange mixed greens on eight plates. Slice each chilled chicken breast into 8 julienne strips. Arrange lattice style over mixed greens. Ladle reserved Roquefort and Balsamic Vinaigrette over chicken and greens. Serve chilled. Garnish with sliced plum tomatoes. This recipe serves 8. Recipe Source: NO SUBSTITUTES, PLEASE -- Roquefort Association Chefs' Contest Recipe submitted by Steve Capodicasa |
