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La Belle Cuisine - More Salad Recipes

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Avocado and Chicken Salad
Mediterranean Style

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Avocado and Chicken Salad
Mediterranean Style
Gourmet May 1888

For the dressing:
1 tablespoon plus 1 teaspoon fresh lemon juice
1/4 teaspoon Tabasco
1/2 teaspoon dried oregano, crumbled
5 tablespoons extra-virgin olive oil
1/4 cup finely chopped red onion

1 1/2 pounds boneless chicken breasts, with the skin
1 tablespoon olive oil
1/2 teaspoon dried oregano, crumbled
1/2 cup oil-cured black olives, pitted and halved
1/4 cup chopped fresh mint leaves
3 tablespoons chopped fresh Italian
flat-leafed parsley leaves
1 tomato, cut into 1/4-inch pieces
2 firm-ripe avocados, preferably California
About 16 leaves soft-leafed lettuce

Make the dressing: In a large bowl whisk together the lemon juice,
Tabasco, and oregano, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the onion.
Heat a well-seasoned ridged grill pan over moderately high heat until it is
hot or prepare a charcoal grill. Pat the chicken dry, rub the skinless side
with the oil, and sprinkle it with oregano, and salt and pepper to taste.
Grill the chicken, skin side down, pressing the thickest part occasionally
with a metal spatula, for 7 minutes, turn it, and grill it in the same manner
for 7 minutes more, or until it is cooked through. Transfer the chicken
with tongs to a plate, let it cool to room temperature, and discard the
skin and any juice that accumulate on the plate.
Cut the chicken into 3/4-inch pieces, add it to the dressing, and let it
marinate at room temperature, stirring occasionally, for 1 hour. Add
the olives, mint, parsley, and tomato and toss the salad well. Halve
lengthwise and pit the avocados. With a 1-inch melon-ball cutter
scoop the flesh into balls, and add it to the salad. Toss the salad
gently and season it with salt and pepper. The salad may be made
1 hour in advance and kept covered tightly and chilled. Divide the
lettuce leaves among 4 plates and top them with the salad. Serves 4.
 

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