Recipe: Grilled Chicken Salad Bertolli

GRILLED CHICKEN SALAD BERTOLLI

FOR THE MARINADE:
1 teaspoon Bertolli Extra Virgin Olive Oil
1/2 garlic clove, crushed through a press
Pinch of crushed hot red pepper or to taste
4 boneless and skinless chicken cutlets, pounded thin
FOR THE SALSA:
1 cup diced (1/4-inch) red and/or yellow plum tomatoes
1/4 cup diced (1/4-inch) sweet yellow onion
2 tablespoons chopped fresh basil
2 teaspoons Bertolli Extra Virgin Olive Oil
1 brine cured black olive (Kalamata), pitted and chopped
1 teaspoon red wine vinegar
Salt and freshly ground black pepper, to taste
FOR THE SALAD:
6 cups packed mixed salad greens
1 teaspoon Bertolli Extra Virgin Olive Oil
2 teaspoons red wine vinegar
Fresh basil leaves

TO PREPARE THE MARINADE:
Combine the olive oil, garlic, and crushed red pepper on a large plate. Add the chicken cutlets and turn to coat. Cover and let stand 30 minutes.

TO PREPARE THE SALSA:
Combine the tomatoes, onion, basil, olive oil, olives and red wine vinegar; add salt and pepper Cover and let stand until ready to serve.

TO PREPARE THE SALAD:
Combine the salad greens in a large bowl; sprinkle with the olive oil and vinegar toss to coat.

TO PREPARE THE CHICKEN:
Heat a large (12-inch) non-stick skillet o grill over high heat until very hot. Add cutlets and sear on both sides until lightly browned and cooked through, about 2 minutes per side. Sprinkle with salt and pepper; cut into 1/2-inch wide strips.

TO ASSEMBLE THE SALAD:
Divide the salad evenly among 4 large plates Place chicken on salad, dividing evenly. Top each with a spoonful of the salsa, Garnish with fresh basil leaves.

Servings: 4
From: Recipelink.com
Source: Recipe booklet: The Bertolli Olive Oil Handbook, not dated