Chef Don’s Kitchen Recipe File  
RECIPE NAME: Grilled Chicken Salad - Presentation Original Date:
DIRECTORY: Salads 3/20/96
    Revision Date:


1 serving



chicken breast 6 oz 1 each    
Basil Lemon Marinade ½ fl oz    
romaine, whole leaves 1 ½ oz wt    
field greens 1 ½ oz wt    
Roman Artichoke Hearts 5 each    
Marinated Bell Peppers 2 TBSP    
Pesto Vinaigrette 2 fl oz    
basil chiffonade 1 TBSP    
Pancetta Wheel 1 each    

Marinate chicken breasts in advance, preferably overnight.

To order, grill chicken breast on gas broiler until just done; about 6 minutes total.

Meanwhile, toss romaine, field greens, artichoke hearts and bell peppers with pesto vinaigrette.

Pull out romaine leaves and place in pile pointing to the left rear corner of plate. Place remaining salad diagonally down to lower right corner of plate.

Slice chicken on wide bias and fan out. Place in center of salad.

Prop pancetta wheel up in salad behind chicken.

Sprinkle basil chiffonade across chicken.