Grilled Chicken with Frisee Salad

Grilled barbecue chicken with a frisee salad and poached egg. Yum.

Ingredients:

4 Chicken breasts (one for each person)

1/2 cup – 3/4 cup BBQ sauce

1 Container frisee salad (I prefer to buy mine at Whole Foods, they sell it – cleaned and ready to go)

2 Ears of corn, removed from the core

8 Cherry tomatoes, cut in half

2 Tbsp red onion diced

2 Tbsp Parmesan cheese, if you have it

5-6 Medium basil leaves, if you have them

4 Eggs & 4 poachers or a poacher pan

Olive oil

Salad dressing:
2 Tbsp olive oil
1 Tbsp fig preserves (I got mine from our local Middle Eastern grocer)
2 Tbsp apple cider vinegar
I like my dressings tangy, if you don’t, add less vinegar.

Serves 4

1.Marinate the chicken for at least 1 hour in the BBQ sauce.

2. Heat your grill and begin grilling your chicken. Don’t throw away the excess BBQ sauce that the chicken was marinating in, you’ll use that to baste your meat as you cook it. I typically cook my chicken breasts at medium heat for 12-15 minutes total. 6 minutes on one side, and then the next, basting in between. Every grill is different, use your best judgement. Your goal should be to keep your chicken juicy and tender, but avoid a pink center. Be careful, undercooked chicken can lead to salmonella.

3. Fill a pan with high sides with water. Boil the water to prep for poaching your eggs. I use handy-dandy yellow cups, which I bought at Crate and Barrel. They do a nice job, just be sure to cover the pan in which you are cooking your eggs so they cook completely. You’ll have to eye these because your stove heat may be different than mine. I’d say I cooked mine for about 5 min on medium to high heat.

4. Your chicken should be done or close to done. When it is, remove it and cover it with tinfoil.

5. Make your salad. Put your frisée, tomatoes, red onion, corn, and Parmesan cheese in a salad bowl. Chop up your basil and add it right before your serve.

6. Make your dressing, add the above ingredients and mix well together. Pour on top of your salad.

7. Plate your salad and chicken. Remove your poached egg and place on top of your salad. Poke! Now enjoy!!