Grilled Gulf Coast Chicken Salad
1 1/4 cup balsamic vinegar
1 3/4 cup grapefruit juice
1 1/4 cup olive oil
3 cloves, minced garlic
1/2 cup Dijon mustard
3/4 cup honey, divided
3 3/4lbs. chicken breasts, skinless, boneless
12 cut 1/2-inch rings, peeled grapefruit
36 red onion slices 1/4-inch
8 cups of lettuce, washed- whatever is preferred such as; romaine, etc.
8 cups of watercress
8 cups radicchio, washed
36 cherry tomatoes, quartered
To make the dressing for the salad and marinade for the chicken; combine the vinegar, grapefruit juice, oil, garlic, mustard, 1/2 cup honey, salt and pepper to taste.
Reserve 3 cups for the salad, and 2 1/2 cups for the marinade.
Pour marinade over the chicken and marinate, refrigerate 2-3 hours.
Drizzle the grapefruit and onion rings with the remaining 1/4 cup of honey and broil to caramelized.
Combine the lettuce, watercress and radicchio and tomatoes, refrigerate until needed.
For each serving, grill a chicken breast, basting with the marinade. Let cool slightly and slice on a bias. Toss 2 cups of the lettuce and tomato mixture with 2oz. of reserved dressing, mound on a serving plate. Rewarm one grapefruit ring and 3 onion rings; cut the grapefruit ring in quarters, arrange the grapefruit and onion on top of the lettuce. Fan the sliced chicken breast on top.