Grilled Chicken Salad - 2

Course : Grilling
Serves: 2
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2 1/2 pounds chicken -- halved down middle (thigh bone and second wing joint removed)
1 teaspoon salt -- to taste
1 teaspoon freshly ground black pepper -- to taste
2 tablespoons oil
1/4 cup rice wine vinegar
1/2 cup olive oil
1 tablespoon diced shallots
1 cup cleaned watercress
2 cups cleaned spinach leaves
1/2 pound red grapes (broken into 4 small bunches)
1/4 pound smoked cheese - -- (gouda), cut in 6 long wedges
1/4 cup mango chutney

Preparation / Directions:

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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse

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