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Marinated Quail Salad

Ingredients

  • 24 boneless quail breast halves skin on or off
  • 1/2 cup olive oil
  • 1/2 cup seasoned rice vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Creole mustard
  • 3 garlic cloves minced
  • 1/4 teaspoon salt
  • pinch freshly ground black pepper
  • 1/4 cup mayonnaise
  • 1 cup grapefruit segments
  • 1 large avocado peeled, seeded and sliced
  • 1/3 cup red onion thinly sliced
  • 1/3 cup jicama – peeled and cut into matchstick pieces optional
  • 3 tablespoons chopped almonds
  • 1 head Romaine lettuce outside leaves removed – quartered lengthwise
  • 4 cups spring mix lettuce

Instructions

  • Combine olive oil, rice vinegar, lemon juice, mustard, garlic, salt and pepper. Divide in half.
  • Place quail breasts in half of the marinade for 2 – 3 hours in the refrigerator.
  • Whisk mayonnaise into other half to make dressing.
  • Remove breasts from marinade. Heat skillet over medium heat. Brown breasts until just cooked, but not overcooked.
  • For each plate, place quartered Romaine heart on plate. Top with spring mix. Arrange grilled breasts over lettuce with avocado, grapefruit and onion.
  • Drizzle dressing over. Top with chopped almonds.