Broiled Chicken Breast Salad With Curry Dressing

• 4 skinless boneless chicken breast halves, about 1 1/4 pounds
• 2 teaspoons olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh rosemary or 1 teaspoon dried
• 2 teaspoons finely chopped garlic
• Salt and freshly ground pepper to taste
• 1 head radicchio, about 1/4 pound, core removed, rinsed and dried
• 2 heads bibb lettuce, core removed, rinsed and dried
• 1/4 pound arugula, cut into manageable pieces, rinsed and dried
• Warm curry dressing (see recipe)
• 1/4 cup coarsely chopped fresh basil or chervil

1. If chicken breasts are connected, separate halves and cut away membrane or fat.
2. Place oil in mixing bowl with lemon juice, rosemary, garlic, salt and pepper.
3. Stir well.
4. Add chicken pieces and turn them in the marinade to coat well.
5. Cover and set aside until ready to cook.
6. (If marinating for a long period, refrigerate them.)
7. Preheat a charcoal grill or broiler.
8. Put the chicken pieces on the grill or the broiler rack.
9. Cover grill or close broiler.
10. Cook 2 to 3 minutes, turning pieces.
11. Continue cooking till done, about 3 to 5 minutes on the grill, possibly longer under the broiler.
12. Remove pieces.
13. Slice each breast on the bias about 1/4 inch thick.
14. In a large mixing bowl add the radicchio, bibb lettuce and arugula.
15. Toss well.
16. Add half the warm dressing, and toss again.
17. Place the sliced chicken over the salad and sprinkle with the remaining dressing and basil.

chicken breast halves, olive oil, lemon juice, fresh rosemary, garlic, salt, head radicchio, bibb lettuce, arugula, curry dressing, fresh basil

Taken from cooking.nytimes.com/recipes/11072 (may not work)