Chili Quail And Mandarin Orange Salad

• 4 None fresh small red Thai chilies, coarsely chopped
• 2 cloves garlic, halved
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 8 None whole quails, backbones and ribs discarded, quartered
• 10.5 oz snow peas, trimmed, halved
• 4 None medium mandarin oranges, peeled, segmented, juice reserved with segments
• 12 oz watercress, trimmed
• 1 cup roasted blanched almonds
• 7 oz seedless red grapes, halved lengthwise

1. Combine chilies, garlic, olive oil and 1 tbsp lemon juice in a blender. Puree until smooth. Transfer to a large bowl. Add quail and turn to coat. Cover and chill for 20 mins.
2. Preheat a grill or grill plate over high heat. Grill quail until browned on both sides and cooked to your liking.
3. Meanwhile, boil, steam or microwave snow peas until just tender. Drain. Transfer to a large bowl along with quail and remaining ingredients. Toss to combine.

chilies, garlic, olive oil, lemon juice, whole quails, snow peas, mandarin oranges, almonds, red grapes

Taken from recipes-plus.com/api/v2.0/recipes/33316 (may not work)