1 small iceberg salad
2 chicken breasts (each 200 gr)
2 1/2 cups chpeed pecan (or
2 hard-boiled eggs, chopped
1 cup carrots, grated
1 cup corn
1/2 cup grated Cheddar cheese
Lemon Vinagraite (recipe below)
Wash iceberg salad and cut into
not too small pieces. Cut chicken breasts into medaillons (not
too thin), marinate them for about 3 hours in any Caesar
Dressing either your preference or our recipe (below), then grill
and reserve. In a bowl mix salad with chicken. Add pecans,
carrots and corn. Add to the salad. Mix well. Over top
sprinkle with Cheddar cheese and decorate with chopped eggs.
4 to 5 cloves mashed fresh garlic
1 tablespoon good red wine vinegar
2 teaspoons Balsamic vinegar
1 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon dry mustard
1 to 2 drops hot pepper sauce (or Tabasco)
Mix or blend all ingredients together. Use immediately
for marinating any meat or over salad, as a dressing.
Serving Suggestion for Salad:
1/4 cup extra-virgin Olive oil
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon salt
pinch freshly cracked black peppercorns
In a jar or bowl, combine Olive oil, lemon juice, thyme,
garlic, salt and pepper. Store, covered, in the refrigerator.
Serve at room temperature. Yields 1/4 cup.
Note: If desired you may use the Caesar Dressing
for your salad !!!