Chicken Recipes

MARYLAND SALAD

Barbecued chicken, corn, bacon, banana and watercress combine here in a sensational main course salad. Serve with baked potatoes and a pat of butter.

INGREDIENTS
4 chicken breasts, boned
8 ounces rindless unsmoked bacon
4 ears corn
3 tablespoons butter, softened
4 ripe bananas, peeled and halved
4 firm tomatoes, halved
1 greenleaf or Boston lettuce
1 bunch watercress
salt and black pepper
For the dressing
5 tablespoons peanut oil
1 tablespoon white wine vinegar
2 teaspoons maple syrup
2 teaspoons mild mustard

SERVES 4

1. Season the chicken breasts, brush with oil and barbecue or broil for 15 minutes, turning once. Broil the bacon for 8—10 minutes, or until crisp.

2. Bring a large saucepan of salted Lswater to a boil. Shuck and trim the corn. Boil for 3—5 minutes. For extra flavor, brush with butter and brown over the barbecue or under the broiler. Barbecue or broil the bananas and tomatoes for 6—8 minutes, brushing these with butter too, if you wish.

3. To make the dressing, combine the oil, vinegar, maple syrup and mustard with seasoning and 1 tablespoon water in a screw-top jar and shake well.

4. Wash, spin thoroughly and dress the salad leaves.

5. Distribute the salad leaves among 4 large plates. Slice the chicken and arrange over the leaves with the bacon, banana, corn and tomatoes.