2-1/2 pounds chicken -- halved down middle
(thigh bone and second wing joint
-- removed)
salt -- to taste
freshly ground black pepper -- to taste
oil
1/4 cup rice wine vinegar
1/2 cup olive oil
1 tablespoon diced shallots
1 cup cleaned watercress
2 cups cleaned spinach leaves
1/2 pound red grapes
(broken into 4 small bunches)
1/4 pound smoked cheese - -- (gouda), cut in 6
-- long wedges
1/4 cup mango chutney
Instructions:
Preheat grill to medium high. Season and oil the chicken. Place the
chicken on the grill, skin side down, and grill for 5 minutes. Turn
over and grill for 5 minutes. You may need to finish cooking the chicken
in the oven. Remove the cooked chicken from the grill and cool. You
want the chicken cold for the salad. In a small bowl, mix together
the vinegar, oil, shallots, and salt and pepper. Toss the greens in
this dressing and place on two salad plates. Position the chicken
on top of the greens, and arrange the grapes, cheese, and chutney
around the plate in a pretty manner. Recipe Source: ESSENCE OF EMERIL
with Emeril Lagasse
