Name: Grilled Chicken with Shredded Mesclun Salad
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 4 to 6 main-course servings
Ingredients: 1/2 cup fresh lime juice; 1 tablespoon mild honey; 1/2 teaspoon dried hot red pepper flakes; 2 1/4 teaspoons salt; 1 cup olive oil; 6 chicken breast halves with skin and bones (3 lb total); 2 large tomatoes, cut into 1/2-inch pieces (2 cups); 2 medium shallots, halved lengthwise and thinly sliced crosswise (1/2 cup); 8 oz mesclun, thinly sliced (6 cups); 1 cup loosely packed fresh basil leaves, thinly sliced

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Grilled Chicken with Shredded Mesclun SaladRomulo Yanes

This recipe serves 4 as a main course if you set aside 2 chicken breasts for another meal. Otherwise, it serves 6.

Cooks' notes:

• If you aren't able to grill outdoors, chicken can be roasted, skin sides up, in an oiled foil-lined large shallow baking pan in middle of a preheated 500°F oven until skin is crisp and chicken is cooked through, 25 to 35 minutes total. • If making the lettuce wraps (recipe follows), set aside 2 cooked breast halves. Cool to room temperature, then chill, covered with plastic wrap, up to 3 days.

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