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Maguire’s Grilled Asian Chicken

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Serves 8

Grilled Chicken and Vegetables
8 double chicken breasts
2 bunches asparagus, cooked
2 lbs. baby spinach
2 large red onions, sliced
2 lbs. mushrooms
2 large red tomatoes
2 large yellow tomatoes
4 tbsp. olive oil
Salt and pepper, to taste

Asian Dressing
3 tbsp. fresh ginger
1 cup pure olive oil
5 tbsp. champagne vinegar
2 tsp. sugar
5 tbsp. soy sauce

Directions for Grilled Chicken and Vegetables
Season chicken breasts and grill until no longer clear in center. Heat sauté pan until hot. Add oil, sliced onions, mushrooms, and cooked asparagus. Cover bottom of a platter with baby spinach. Place sautéed vegetables over spinach and lay cooked chicken on top of vegetable mixture. Slice tomatoes down the middle in ¼-inch-thick rings. Fan out slices, alternating yellow and red. Drizzle with Asian dressing.

Directions for Asian Dressing
Combine all ingredients in blender. Process until smooth.

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