You will need:
- 1 tablespoon sherry vinegar
- 1½ tablespoons pink peppercorns, or 1½ teaspoons green peppercorns mixed with 1 tablespoon of raw honey
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- ¾ – 1 pound boneless, skinless chicken breast halves, (3 breast halves, minus tenderloins)
- Kosher salt
- Freshly ground black pepper
- 2 cups pink grapefruit segments, plus juice
- ½ teaspoon Dijon style mustard
- 3-4 chives
- 7-8 ounces or 1 bag of arugula leaves, washed and dried, read more on how to prepare this recipe at, http://oilandvinegar.cruets.com/294/grilled-chicken-salad
Purchase your oil and vinegar at cruets.com
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