image
Gurney's Inn
SpaSoireeTOP
bulletNight Moves
spacer spacer
spacer
image
spacer spacer
spacer
image
spacer spacer
spacer
image
spacer spacer
spacer
image
spacer spacer
spacer
image
spacer spacer

March 26, 2014
/editorial/recurring/RECIPEOFTHEWEEK.gif
shadow

Recipe of The Week


Grilled Chicken & Corn Salad



Recipe
shadow
(click for larger version)
Ingredients (serves 4)

1 lb boneless skinless chicken breast

1 red bell pepper

1 yellow bell pepper

2 scallions (sliced thin)

1/3 c mayonnaise

1/3 c olive oil

1 tbsp Dijon mustard

1 bunch of cilantro (chopped)

10 oz of arugula

½ head of radicchio (sliced thin)

1 tsp cumin

salt and pepper to taste

Method

Heat grill. Rub chicken breast with salt, pepper, and olive oil. Grill for seven minutes on each side.

Place hot chicken right into a metal bowl and cover with plastic wrap for 10 minutes. Dice the peppers and mix the mustard, mayonnaise, olive oil.

When the chicken is cool enough to handle, dice it into cubes. Mix together with the bell pepper, mayonnaise, mustard, olive oil, cilantro, cumin, and scallion.

Serve on a bed of arugula and top with the chiffonade radicchios.

Reader Feedback Submission
Use this form to submit Reader Feedback.
* required value
Your Name*

Subject

Comment*

Verification*


Site Search



Gurney's Inn
SpaSoireeTOP