Warm Hazelnut Chicken Salad

Ingrédients

1 small chicken breast, skinned •

I small garlic clove, crushed

5 T. Plus 1 tsp. Hazelnut oil

Salt and pepper to taste

2 T. White wine vinegar

3/4 tsp. Dijon mustard

1 heaping tsp. minced shallots (or use green onions)

2 or more cups shredded salad greens

Instructions

• Flatten the chicken halves slightly between two sheets of waxed paper. Rub them with garlic, then with 4 teaspoons hazelnut oil. Sprinkle with salt and pepper, Cover: refrigerate for at least 1 hour

• Preheat the broiler or prepare coals for grilling. Cook chicken in broiler or on grill very close to the heat for 3-4 minutes per side or until done but not dry, Do not overcook.

con, toasted chopped hazel- • Meanwhile, whisk together the balance of the oil, vinegar, mustard and salt and pepper to taste. Stir in the shallots. Toss the greens with just enough vinaigrette to coat them well. Arrange on two large plates. Place grilled chicken on the greens directly from the grill: spoon a little extra vinaigrette over the chicken. Serves 2

Notes

You may want to sprinkle the chicken with crumbled ba- con, toasted chopped hazel- • Meanwhile, whisk together the nuts or cheese at time of serving.