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Maguire’s Grilled Asian Chicken



(Serves 8)

8 double chicken breasts
2 bunches asparagus, cooked
2 pounds baby spinach
2 large red onions, sliced
2 pounds mushrooms
2 large red tomatoes
2 large yellow tomatoes
4 tablespoons olive oil
Salt and pepper to taste
Asian dressing (recipe follows)

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 1/4-inch-thick rings. Fan out slices, alternating yellow and red. Drizzle with Asian dressing.

Asian Dressing:
3 tablespoons fresh ginger
1 cup pure olive oil
5 tablespoons champagne vinegar
2 teaspoons sugar
5 tablespoons soy sauce

Combine all ingredients in blender. Process until smooth.

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