Ingredients

How to make it

  • Grill the breasts until just done, about 5 minutes per side. May be sautéed, if you wish. Keep warm.
  • To unmold the salads, hold down the top of the salad with one hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn’t move easily.
  • Slice the warm chicken and place on top of the salads in a grid fashion, 2 pieces one way, 2 the other, and so on. Drizzle the plate with the basil and chile oils, if desired. Serve immediately. Serves 4.
  • This recipe comes courtesy of Chef Chris Ward and his four-star Dallas restaurant, the Mercury.

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