Grilled Chicken Salad with Roasted Bell Pepper Dressing
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minut
3 large (about 1 1/2 lb.) boneless chicken breast halves
2 Tbsp. Olive oil
4 cups salad greens (lettuce, chard, arugula, etc.)
1/3 cup oil-cured olives, pitted
1 cup roasted pepper dressing
1 medium red or yellow bell pepper, roasted, peeled and seeded
12 to 15 cloves roasted garlic
2 Tbsp. basil leaves, chopped
1/4 cup olive oil
2 Tbsp. balsamic vinegar
Sea salt and fresh pepper to taste
To roast garlic, preheat oven at 400F. Cut top of garlic head (stem end). Peel away paper from heads and place in a baking dish with a lid. Drizzle heads with olive oil to moisten them. Roast for about 45 minutes to 1 hour. Let garlic cool and then squeeze out pulp.
To roast peppers, place them in the center of a hot charcoal fire or in the middle of a hot oven. Turn frequently, roasting peppers until the outside is black, about 15 to 25 minutes, depending on size of peppers. When the peppers are charred and the skin loosened, place in a paper bag. Close bag to allow peppers to steam. When peppers are cooled, peel skins with your hands using a paring knife. Removes skin, stems and seeds.
Place all dressing ingredients in a food processor and blend until pureed. Use immediately or store in refrigerator for up to 2 days.
Prepare a charcoal fire. Brush the chicken on both sides with olive oil, and grill, turning once, until chicken is done but still moist, about 10 minutes. Set aside to cool. Then slice chicken diagonally into 1/4-inch strips.
Spread greens on a large serving platter. Arrange chicken and olives over the top. Spoon half the dressing over all and serve with remaining dressing on the side. Serves 4.
Source: Wise, The Gardeners' Community Cookbook
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