Grilled Chicken And Green Bean Salad Recipes

GRILLED CHICKEN SALAD WITH GREEN BEANS, CAPERS AND OLIVES

Steps:

• Marinate the chicken: Season breasts on both sides with salt and pepper. Sprinkle with lemon zest, rosemary, garlic, olive oil and red pepper flakes. Smear seasoning on meat to coat well and leave at room temperature for 15 minutes. (You may season the meat up to 4 hours ahead and store covered in refrigerator.)
• Make the vinaigrette: In a small bowl, stir together lemon juice, garlic, mustard and capers. Whisk in olive oil and season to taste with salt and pepper.
• Make the olive paste: Chop olives roughly with a food processor. Transfer to a bowl and stir in garlic and olive oil. (May be prepared in advance; keeps 1 week, refrigerated.)
• Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool.
• Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch - you want it to brown gradually. Cook for 4 to 5 minutes on the skin side, until skin is golden. Flip the chicken and cook on the other side for 2 minutes or so, until firm to the touch when pressed with index finger. (If using skinless breasts, reduce cooking time to about 3 minutes per side.) Remove chicken to a platter and let rest for 10 minutes.
• To assemble salad: Put beans in a large bowl. Season with salt and pepper and dress with vinaigrette, coating well. Transfer beans to a large platter or individual plates. Cut breasts on an angle into 1/2-inch slices and lay on top. Quickly dab about 1 teaspoon olive paste on each breast and spread on meat with back of spoon. Surround with quartered egg and scattered olives, if using. Sprinkle with parsley and basil.

GRILLED CHICKEN WITH GREEN BEANS AND BUTTERMILK DRESSING

Steps:

• For the buttermilk dressing: Whisk together the buttermilk, mayonnaise, chives, parsley, garlic, lemon zest and juice and 1 tablespoon water in a medium bowl. Season with salt and pepper and set aside.
• For the grilled chicken and beans: Preheat a grill or grill pan (over 2 burners) to medium-high heat. Make a double thickness of aluminum foil about 18 inches square. Toss the green beans with the olive oil and salt and pepper to taste and spread on one half of the foil. Fold the foil to seal the green beans in a rectangular package, leaving a little dome at the top. Put the green bean package on the grill and grill until tender, about 18 minutes. Remove from the grill and let the beans steam in the package until ready to serve.
• Meanwhile, brush the onion rings with olive oil and season with salt and pepper. Grill on the other side of the grill until charred and tender, 8 to 10 minutes. Remove to a bowl when done.
• Sprinkle the chicken with salt and pepper, brush with olive oil and squeeze the 2 lemon halves over. Grill the chicken, turning once, until cooked through, about 3 minutes per side. During the last 2 minutes, add the lemon quarters to the grill just to char.
• To serve: Empty the green beans into the bowl with the onions and toss with 3 tablespoons of the dressing. Mound the vegetables on plates or a platter and top with the chicken. Drizzle with the remaining dressing and garnish with the grilled lemon wedges.

GREEK GRILLED CHICKEN WITH GREEN BEANS

Steps:

• Cover one side of a grill with a large sheet of foil; fold up the edges to make a rimmed tray. Preheat the grill to medium high. Rub the chicken all over with the garlic powder and oregano; season generously with salt and pepper. Toss the green beans, tomatoes, garlic and olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
• Brush the grill grates with olive oil on the side without the foil tray. Place the chicken on the grates and grill, turning halfway through, until marked and cooked through, about 15 minutes. Remove to a plate. Meanwhile, spread the vegetable mixture on the foil tray and grill, stirring occasionally, until tender and charred in spots, 10 to 12 minutes. Transfer the vegetables to a bowl; add the vinegar and dill. Season with salt and pepper and toss.
• Divide the chicken and vegetables among plates. Top the vegetables with the cheese. Drizzle with more olive oil.

GRILLED CHICKEN AND GREEN BEAN SALAD

Steps:

• Squeeze juice from 1 orange. Mix with 2 Tbsp. dressing and 1/8 tsp. crushed pepper in shallow dish until blended. Add chicken; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Meanwhile, place beans in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 min. or until beans are crisp-tender; drain. Rinse under cold water until cooled; drain. Combine beans, peppers, tomatoes, onions, remaining crushed pepper and remaining dressing in large bowl. Section remaining oranges. Add to bean mixture; mix lightly. Refrigerate until ready to serve.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F).
• Cut chicken into strips. Spoon bean mixture onto platter; top with chicken. Sprinkle with cheese.

GREEN BEAN CHICKEN SALAD

Steps:

• In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat., Place green beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving.

GRILLED GREEN BEAN SALAD WITH RED ONIONS AND TOMATOES

Steps:

• Preheat oven to 350°F. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool. Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
• Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
• Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.

TARRAGON GRILLED CHICKEN WITH GREEN BEAN SALAD

Steps:

• Take tarragon, garlic, lemon, juice and 1/4 cup extra virgin olive oil and blend in a food processor.
• Trim chicken and place in a pan and cover with tarragon marinade, cover and chill for 20 minutes.
• Grill chicken. Set aside to cool while making salad.
• In a large pot, boil 3 quarts of water. When boiling add the lemon (reserve zest) then add fennel. Cook for 4 minutes or until tender. Remove fennel with a hand strainer into an ice water bath, leaving lemon behind.
• Follow the same method with green beans and asparagus. They all cook at different temperatures and you need to cook at least 4 minutes. After each minute check crispness until finished. Refresh ice bath each time.
• Reserve poached vegetables on a paper towel to dry while making warm vinaigrette.
• In a large sauté pan add rest of oil and sherry vinegar. Cook on medium high till hot then add tomatoes and peas. Sauté till tomatoes start to break down then immediately remove.
• Place vegetables in a large bowl then pour vinaigrette over and toss. Place on 4 plates or bowls.
• Slice chicken on the bias and place each sliced breast on salads and garnish with dried edamame seeds.