Chili Quail And Mandarin Orange Salad - cooking recipe

Ingredients

4 None fresh small red Thai chilies, coarsely chopped
2 cloves garlic, halved
1/4 cup olive oil
2 tbsp lemon juice
8 None whole quails, backbones and ribs discarded, quartered
10.5 oz snow peas, trimmed, halved
4 None medium mandarin oranges, peeled, segmented, juice reserved with segments
12 oz watercress, trimmed
1 cup roasted blanched almonds
7 oz seedless red grapes, halved lengthwise

Preparation

Combine chilies, garlic, olive oil and 1 tbsp lemon juice in a blender. Puree until smooth. Transfer to a large bowl. Add quail and turn to coat. Cover and chill for 20 mins.
Preheat a grill or grill plate over high heat. Grill quail until browned on both sides and cooked to your liking.
Meanwhile, boil, steam or microwave snow peas until just tender. Drain. Transfer to a large bowl along with quail and remaining ingredients. Toss to combine.