Thursday, February 18, 2010

Grilled Chicken Salad presented by Harvest Moon Bed & Breakfast

½ chicken breast grilled
1 lb. Of wild greens, (forest mix)
Fresh figs if available or dried
Two slices of Proscuitto Ham
½ cup of fresh finely chopped cranberries
¼ cup of fresh chopped thyme
½ tbls of chopped garlic
½ tbls of chopped shallots
1cup of olive oil
½ cup of vinegar
¼ cup of sugar
1. Prepare dressing by adding All ingredients, omitting the first four.
2. Be sure that Wild greens are washed and arrange on plate.
3. Garnish with chicken, ham, and figs
4. Add Colorful dressing on top
5. Serve

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