- 1 pound [454 g] chicken whites
- 1 teaspoon [5 mL] finely chopped lemon rind
- 1/4 cup [60 mL] freshly squeezed lemon juice
- 1/4 cup [60 mL] freshly chopped parsley
- 2 tablespoons [30 mL] red wine vinegar
- 1 teaspoon [5 mL] Dijon mustard
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1/2 cup [125 mL] vegetable oil
- 1 red onion, halved then thinly sliced
- 2 garlic cloves, minced
- 4 cups [1 L] finely shredded radicchio lettuce
- 4 cups [1 L] finely shredded green Romaine lettuce
|
- Remove any fat from chicken whites.
- Arrange chicken whites into an 8-inch [2-L] glass baking dish.
- Into a small bowl, beat together finely chopped lemon rind, lemon juice, freshly chopped parsley, red wine vinegar, Dijon mustard, salt and pepper.
- Reserving 1 tablespoon [15 mL], slowly pour in remaining vegetable oil.
- Well sprinkle chicken whites with 1/4 cup [60 mL] of the mixture; turn to well coat chicken whites on all sides.
- Cover dish; refrigerate and leave chicken whites to marinate for 1 hour.
- Over medium heat, heat reserved 1 tablespoon [15 mL] vegetable oil into a small frypan.
- Melt together red onion half slices and minced garlic into hot oil for 5 to 7 minutes, without browning, to soften onion.
- Into a large sald bowl, mix together finely shredded radicchio and green Romaine lettuces and onion slices garlic mixture; set aside.
- Remove chicken whites from marinade; transfer chicken whites over the oiled rack of barbecue, over preheated medium-hot charcoals.
- Grill chicken whites for 10 to 12 minutes, until no longer pink inside, turning once and brushing chicken whites with marinade at half-time.
- Transfer chicken whites onto a cutting board; thinly slice chicken whites.
- Arrange chicken white slices over reserved lettuce mixture.
- Sprinkle salad with reserved 1 tablespoon [15 mL] marinade; mix delicately.
- Taste to check for seasonings.
- Serve immediately.
|
