Serves: 8 - 10 liberal appetizer portions or 4 entrée salads
INGREDIENTS:
- Mojito Vinaigrette (marinade/dressing)
- 3/4 cup olive oil
- 1/2 cup orange juice
- 4 tablespoons lime juice
- 2 teaspoons honey or cane syrup
- pinch of salt to taste
- pinch of cracked black pepper to taste
- 4 cups bread, cut into 1" cubes
- 1/4 cup melted butter
- 1/4 cup parmesan cheese
- 1 tablespoon butter
- 1/2 cup finely chopped yellow onion
- 2 cloves finely minced garlic
- 1 cup whole yellow pear tomatoes
- 2 1/2 cups diced red tomatoes
- 2 cups fresh mesclun greens
- 1 tablespoon fresh cilantro leaves
- 1 sliced lime
- 1 cup finely sliced red onion
- pinch of coarse sea salt to taste
- pinch of cracked black pepper to taste
- 4 natural chicken breasts
- Combine all ingredients in a bowl and whisk until blended. Remove 1/2 cup of the mixture for dressing the salad.
- Place the chicken breasts in the remainder of the marinade approximately 30 minutes before grilling time.
- Remove breasts from marinade and let excess liquid drain off.
- Grill chicken until completely cooked. Set aside to cool a bit before slicing and adding to the finished salad.
- In a large sauté pan, melt the butter and add the bread cubes.
- Stir occasionally on low heat for 8-10 minutes or until golden brown.
- Remove from heat, toss with Parmesan cheese and set aside to cool.
- In a large sauté pan, melt the butter, add the onions and cook until they turn lightly brown. Add the garlic and continue to cook for about 5 minutes on moderate heat.
- Add all tomatoes and continue to cook for about two minutes.
- Set aside to cool to room temperature.
Service: Place the salad on a large decorative serving platter. Garnish with red onion and lime slices and top with sea salt and pepper as desired.
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