Portuguese Chicken Salad

• 1 small skinless chicken breast, pounded
• Coarse salt and freshly ground black pepper
• 2 cups green leaf lettuce, rinsed, spun dry ,and torn
• 1 cup fresh spinach, rinsed, spun dry, and torn
• 1 small ripe tomato, rinsed and sliced
• 1 hard cooked egg, peeled and sliced
• 1 to 2 thin slices Iberico ham or proscuitto
• Mediterranean olives
• Vinaigrette

Preheat the grill. Pound the chicken breast to ½-inch thickness and season both sides with salt and pepper. When the grill is hot, place the chicken on the grill, cook 3 minutes on one side, turn it over, and cook 3 minutes. Flip the chicken over, cook 2 minutes, turn it over cook 1 to 2 minutes more until an instant read thermometer reads 165 degrees. Transfer the chicken to a platter and keep it warm.

On a large salad plate, arrange the lettuce and spinach on one side of the plate. Arrange the sliced tomato, sliced egg, and olives next to the salad greens in an attractive display. Place the chicken on the plate, dress the salad with vinaigrette, and drape 1 or 1 slices of Iberico ham or prosciutto over the salad..

Yield: 1 serving

Vinaigrette

• 1 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• Coarse salt and coarsely ground black pepper

Whisk together the vinegar and olive oil until well blended. Season with salt and pepper, stir well, and spoon over the salad.