• 2servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 large kalamata or other brine-cured black -- pitted

  3. -- olives

  4. 1 garlic clove -- chopped

  5. 1 teaspoon dijon-style mustard

  6. 1 tablespoon balsamic vinegar

  7. 1 1/2 teaspoons fresh thyme leaves

  8. 3 tablespoons olive oil

  9. 1 plum tomato -- seeded

  10. 1 tablespoon water

  11. 1 whole chicken breast, boneless, with skin -- halved

  12. 1 large red bell pepper -- quartered

  13. 4 cups packed arugula leaves -- washed well, spun

  14. dry

  15. 1 small belgian endive -- trimmed and sliced

  16. -- thin crosswise

Instructions Jump to Ingredients ↑

  1. In a blender or small food processor blend together the olives, the garlic, the mustard, the vinegar, 1/2 teaspoon of the thyme, and salt and pepper to taste, with the motor running add 3 tablespoons of the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato and the water and blend the vinaigrette until it is smooth. Brush the chicken and the bell pepper with the additional oil, season them with saltand pepper, and grill them on an oiled rack set 5 to 6 inches over glowingcoals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until the bell pepperis just tender and the chicken is cooked through. Transfer the chicken and bell pepper to cutting board, cut the bell pepper into thin strips, and slice the chicken on the diagonal into 1/4-inch-thick pieces. In a bowl toss the chicken pieces with the remaining 1 teaspoon thyme and salt and pepper to taste. Divide the arugula, the endive, the bell pepper, andthe chicken between 2 plates and pour half the vinaigrette over each serving.


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