| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 Tasse | Oil-and-vinegar salad dressing |
| 4 | Skinless; boneless chicken thighs or breast halves, (1 to 1 1/2 lbs.) |
| 1 1/2 Tasse | Diced plum tomatoes |
| 1 gross | Red onion; sliced 1/4" thick, (do not separate rings) |
| 1 | Bag; (10 oz.) mixed salad greens |
| 1/2 | English cucumber; cut in half lengthwise and thinly sliced |
|
Work Time: 15 minutes Total Time: 40 minutes
1. Pour 1/3 cup dressing over chicken; marinate 15 minutes. Pour remaining dressing over tomatoes and set aside.
2. Preheat grill pan, broiler, or outdoor grill. Spray onion slices with vegetable cooking spray. Cook until tender, 8 to 10 minutes, turning once during cooking. Transfer to platter. Cook chicken 5 to 7 minutes per side, or until cooked through.
3. To serve: Toss salad greens and cucumber slices and arrange on dinner plates. Slice chicken and arrange with onion slices over greens; top with tomato vinaigrette.
|
|
Anmerkungen zum Rezept:
|
