Party Chicken Salad with Citrus-Garlic Sauce

This makes enough for 16 people if there are other main courses. Otherwise, use 16 chicken breasts. The recipe can easily be doubled or tripled for larger groups. If your crowd likes things spicy, add up to 1 Tablespoon Asian chili sauce.



1 large whole lime, cut in pieces
3 cups fresh mint, basil or coriander leaves with stems
4 large cloves garlic, peeled
3 Tbsp soy sauce
1/2 cup vegetable oil
12 boneless, skinless chicken breasts
Marinate the chicken in advance
Place lime, 1/4 cup of the herbs, garlic cloves, soy sauce and oil in food processor. Process until slightly chunky. Season well with salt and pepper. Place chicken in bowl and toss with the marinade. Cover and refrigerate for up to 24 hours.
1 Boston lettuce
1 English cucumber
2 Vidalia or other sweet onion
1/4 cup slivered mint leaves
Prepare a serving platter by lining it with Boston lettuce. Slice the cucumber and onions into thin slices; scatter over the lettuce.
1/2 cup chopped tomato
1/4 cup lemon juice
1 tsp sugar
1/2 cup olive oil

Place tomato, lemon juice, sugar and oil in food processor. Process until smooth. Season with salt and pepper. Drizzle over the serving platter.
Heat barbeque to high heat. Remove chicken from marinade and season with salt and pepper. Place on grill, close lid and cook for 5 minutes. Turn chicken over and cook for another 5-6 minutes, until juices run clear.
Slice cooked chicken into thick slices. Add to the platter and sprinkle everything with the remaining mint, basil or coriander leaves, slivered.
Let people help themselves to chicken and salad.
Serves 16 from Lucy Waverman's Home Chef column, The Globe & Mail, July 19, 2003