Stevenot Winery - Sierra Foothill Wines of Distinction Since 1978

Grilled Chicken Salad

Serve with Stevenot Chardonnay

4 boneless chicken breasts
1/4 cup fresh lemon juice
1/8 cup extra virgin olive oil
1 tablespoon fresh oregano leaves
1 bag of mixed baby lettuces
1 pound cherry or grape tomatoes, halved

Combine lemon juice, olive oil, oregano, and salt and pepper to taste. Put chicken in large ziplock type bag, pour marinate over and chill for 2 to 4 hours.

Prepare grill or grill pan for medium high heat. Remove chicken from marinade and scrape off any solids, season with salt and pepper to taste. Grill over medium high heat until done.

For the dressing:

1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
pinch of minced fresh oregano leaves

Whisk together mustard and vinegar in a large bowl. Add the oil in a slow stream, whisking. Add the oregano and salt and pepper to taste. Add the salad greens, tomatoes to the bowl with the dressing and salt and pepper to taste and toss well.

Mound the salad on the plate. Cut the chicken breast diagonally into 4 slices and place on top of the salad. Serve with a cold glass of Stevenot Chardonnay and enjoy.