Oregano Chicken Breast Salad

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Rosemary Chicken Breast Salad with Romano Vinaigrette

This is from Homemakers, July 2007 - there are 5 recipes for salads based on chicken, and this is the second I've made. Last year I made the Chicken Breast Salad with Russian Dressing, and it was equally as good (I'll put that one up too). This was SO good.

Marinade:
1 tbsp chopped fresh rosemary or 2 tsp crumbled dried oregano (I had oregano)
1 tbsp extra virgin olive oil
1/2 tsp each salt and pepper

Dressing: 
1 small garlic clove
3 anchovy fillets
1/2 cup extra virgin olive oil
1/4 cup minced red onion (I had a shallot)
2 tbsp white wine vinegar
2 tbsp white balsamic vinegar (I only had regular)
1/4 tsp each salt and pepper
1/2 cup finely grated Romano or other pecorino cheese (I had some regular parmesan, but probably only added about half of what they called for)

Suggested Salad: 
6 cups Italian lettuce mix (such as escarole, frisse or curly endive, romaine, radicchio and/or arugula) *I used romaine, spinach, and some iceburg lettuce
1 cup halved cherry tomatoes (I had a regular tomato that I chopped up)

In bowl, whisk together marinade. Add chicken and roll to coat; marinate for at least 30 minutes or refrigerated overnight.

Dressing: Press garlic then anchovy fillets through garlic press into bowl (or mince both, and with side of knife, work into paste). Add oil, onion, wine and balsamic vinegars, salt and pepper, whisk together. Stir in cheese.

Grill chicken over medium-high heat, turning once, until no longer pink - about 12 minutes. Let stand 5 minutes before slicing.

Assemble the salad, and dress it.

Serving with classy hotdog bun garlic toast is optional, though recommended. 


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