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Napa Valley Grille Greek Style Grilled Chicken Salad

Ingredients:
4 ea. 6 oz. boneless skinless chicken breasts
16 oz. Greek marinade
6 cups cucumber salad
12 oz. mint yogurt dressing

Marinade:
2 cups unflavored yogurt
1/2 cups lemon juice
1 T. black pepper

Cucumber Salad:
1 lb. cucumbers
3/4 cup pine nuts

Mint Yogurt Dressing:
1/4 c. mint leaves, chopped
2 c. unflavored yogurt
1 oz. sherry vinegar
2 oz. honey
1/4 c. parsley, chopped
1 t. black pepper
1 1/2 oz. lemon juice
1 T. salt
3 ea. tomatoes, diced
1 ea. large red onion, julienned thin
3/4 cup extra virgin olive oil
1/4 cup rice wine vinegar
1/4 cup sherry vinegar
1/3 cup surgar
1/2 cup parsley, chopped
1/4 cup basil, chopped
1/4 cup oregano, chopped
2 t. salt
1/2 cup mint leaves, chopped
1/2 cup parsley, chopped

Preparation:

Marinade: Place all ingrediants in blender and blend until smooth

Mint Yogurt Dressing: Place all ingredients in blender and blend until smooth.

Cucumber Salad: Peel seed and cut cucumbers into half moons about 1/4 inch thick. Toast the pine nuts in a 350 degree oven until golden, about 5 minutes and cool. Core and dice the tomatoes. Mix all ingredients together and refrigerate for at least 4 hours prior to serving.
Place all ingredients in a blender and blend until smooth.

Chicken Salad:
Trim all fat from the chicken breasts and cover with marinade in a bowl. Let refrigerate for at least 4 hours or at best overnight. When ready to cook, drain the marinade off of the chicken and place the chicken breasts directly on the grill. Grill until just done (approx. 7-8 min. per side). When done, cool slightly and then cut them in half horizontally.

To Serve: Place bottom pieceof chicken on plate and top with 1 1/2 cup cucumber salad and 1 oz. of yogurt mint dressing. Place other half of chicken on top making a "sandwich" and top with 1 more oz. of yogurt mint dressing. Serve with chips or a small green salad.
Chef: Tim Anderson, Napa Valley Grille
7/17/2000 10:18:39 AM

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