Melrose Restaurant's Grilled Chicken Salad with Basil Dressing
Source: Washington Post
4-5 boneless, skinless chicken breasts
Note: You can substitute split chicken breasts and separate meat from the bone after cooking.
For the dressing, see Rice Wine Basil Dressing
For the salad:
8 new red potatoes
1/4 lb thin green beans
4 skinless, boneless chicken breasts
assorted seasonal lettuces
1. Cook potatoes and cool to room temperature and cut into 8 pieces each
2. Cook green beans til crisp. Chill.
3. Cut tomatoes into 12 pieces each.
4. Mix tomatoes, potatoes, and green beans with half of the dressing and marinate for 1-2
hours in refrigerator.
While salad is marinating, grill chicken breasts and slice into three pieces. Place
seasonal lettuces. Top with salad and serve with extra dressing.