Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Chicken - halved down middle (thigh bone and second wing joint removed) Salt - to taste Freshly ground black pepper - to taste Oil

  2. 1/4 cup 59ml Rice wine vinegar

  3. 1/2 cup 118ml Olive oil

  4. 1 tablespoon 15ml Diced shallots

  5. 1 cup 237ml Cleaned watercress

  6. 2 cups 80g / 2.8oz Cleaned spinach leaves

  7. 1/2 lb 227g / 8oz Red grapes (broken into 4 small bunches)

  8. 1/4 lb 113g / 4oz Smoked cheese - - (gouda), cut in

  9. 6 long wedges

  10. 1/4 cup 59ml Mango chutney

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat grill to medium high. Season and oil the chicken. Place the chicken on the grill, skin side down, and grill for 5 minutes. Turn over and grill for 5 minutes. You may need to finish cooking the chicken in the oven. Remove the cooked chicken from the grill and cool. You want the chicken cold for the salad. In a small bowl, mix together the vinegar, oil, shallots, and salt and pepper. Toss the greens in this dressing and place on two salad plates. Position the chicken on top of the greens, and arrange the grapes, cheese, and chutney around the plate in a pretty manner.


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