1 lb. skinless, boneless chicken breasts
Kosher salt, freshly ground pepper
2 Tbsp. Dijon or whole grain mustard
2 Tbsp. red wine vinegar
4 cups mixed greens
Roasted peppers from a jar, cut into strips
Heat your grill to high. Of course, when I went to heat up the grill I was out of propane. Plan B - George Foreman Grill. You just can't get the same effect, but it will have to do.
Toss chicken and 2 Tbsp. garlic oil in a medium bowl. Season with salt and pepper. Grill until charred and just cooked through 4-5 minutes per side. Let rest 5 minutes.
Puree 8 garlic cloves, 1/2 cup garlic oil, Dijon mustard and vinegar in a blender. Season with salt and pepper.
Place remaining garlic cloves and remaining ingredients in a large bowl. Slice chicken on a diagonal, add to bowl. Spoon 2 Tbsp. dressing over; toss. Serve with remaining dressing.
Chill remaining oil for another use.
I would like to have this on hand at all times. Even though all the garlic was used in this recipe, it was not overpowering - just as sweet as roasted garlic.
This is for 4 servings. That means 4 sweet garlic cloves per plate. Yes, you will have garlic breath, but so will everyone else!
Be sure and check out Sue's Nutrition Buzz
for more information on the health benefits of garlic!
and Fabulous Friday Party!
Stop by Summer Salad Sunday for more great recipes!