Grilled Chicken Salad with Rosemary Blossoms
April, 2003

Serves 4 / Colorful rosemary blossoms, cubes of fresh mango, and crisp jicama make this easy salad elegant. If grilling is not an option, bake or broil chicken breasts instead.

4 boneless, skinless chicken breast halves
4 tablespoons extra-virgin olive oil
Salt and pepper
4 cups arugula, washed well, large stems removed
3/4 cup rosemary flowers
1/2 lemon, seeded
1 large mango, peeled and cubed
2 cups cubed jicama
4 tablespoons pine nuts, lightly toasted

1. Rinse chicken breasts, pat dry, and rub with 2 tablespoons olive oil. Season with salt and pepper. Grill chicken on an oiled rack 5-6 inches over medium-hot coals for 5 minutes on each side.
2. While chicken is grilling, place arugula and 1/2 cup rosemary flowers in a medium bowl and squeeze lemon over leaves and blossoms. Drizzle with remaining olive oil and toss to coat. Divide arugula salad among four individual plates and place one grilled chicken breast on each plate. Arrange mango and jicama on each plate, sprinkle with pine nuts and remaining rosemary flowers, and serve immediately.

Calories 368,Fat 21,Perfat 50,Cholesterol 63,Carbo 18,Protein 30,Fiber 5,Sodium 578