Chicken with Balsamic Vinaigrette and Wilted Greens

Add a baguette to this summery dinner and voilà! You have your meal.

For a dish with Indian flavors, add 1 tablespoon curry powder to the marinade.

Leftover chicken can be added to a green salad or used in place of poached chicken in chicken salad.

Serves 6 to 8.

3 to 4 garlic cloves
1 tablespoon Dijon mustard
¾ cup balsamic vinegar
¾ cup olive oil
1 teaspoon kosher salt
½ teaspoon black pepper

6 to 8 boneless, skinless chicken breast halves (about 3 pounds), trimmed of fat and membrane, pounded to an even thickness
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil
1 pound “Spring Mix” (assorted greens such as romaine, watercress, endive, radicchio, frisée) or “Mesclun Mix” (assorted baby greens)

1. To prepare the marinade: Place all the ingredients in a blender or a food processor fitted with a steel blade, and blend until the mixture starts to thicken. (The marinade can be made up to 1 week ahead.)

2. Place the chicken breasts in a large shallow ceramic or glass container, or in a resealable plastic bag, add half the marinade, and mix well. (The chicken can be frozen at this point.) Cover and refrigerate for at least 4 hours and up to overnight. Transfer the remaining marinade to a bottle or glass jar, cover, and refrigerate until ready to use.

3. Drain the chicken breasts, discarding the marinade, and pat dry with a paper towel. Sprinkle the chicken with the salt and pepper.

4. Place a large nonstick or cast-iron skillet over high heat and when it is hot, add the oil. Add the chicken breasts, one at a time, skinned side down, allowing the pan to reheat for about 30 seconds between additions. Cook until the chicken is deeply browned and the juices run clear, about 3 to 5 minutes per side, depending on the thickness. You will probably need to cook the chicken in two batches.

5. Serve the hot chicken breasts, whole or shredded, over the greens; the heat will wilt the greens. Drizzle with the marinade. (If you don’t like wilted greens, simply allow the chicken to cool before serving.)

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)