1 cup mint, basil or coriander leaves, bits of stem included
2 large cloves garlic, peeled
1 tbsp soy sauce
1/4 cup vegetable oil
Salt and freshly ground pepper
6 boneless chicken breasts, skin on
1/2 cup chopped tomato
1/4 cup lemon juice
1 tsp sugar
1/2 cup olive oil
1 head Boston leccue
2 vidalia or other sweet onions, thinly sliced
1 english cucumber, thinly sliced
1/4 cup - 2 tbsp slivered mint
Instructions
Place lime, mustard, mint, garlic, soy and oil in a food processor and process until slightly chunky. Season well with pepper. Place chicken in a large bowl with marinade. Cover and let marinate 30 minutes at room temperature or for up to 24 hours.
Place tomato, lemon juice, sugar and oil and processor. Process until smooth. Season with salt and pepper. Prepare a serving platter by lining with boston lettuce. Scatter onions, cucumber and 1/4 cup of mint over lettuce. Preheat grill to medium.
Remove chicken from marinade and season with salt and peper. Place on grill skin side down , close lid and grill for 5 minutes, and then turn chicken over and grill another 10 mnutes or until juices run clear.
Place chicken on a board and slice thick slices or leave whole. Add to platter and sprinkle everything with remaining dressing and 2 tbsp slivered mint.
Originally Submitted
7/15/2012
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You can add this Mustard-Mint Grilled Chicken Salad recipe to your own private DesktopCookbook.