GRILLED CHICKEN SALAD WITH GREEN BEANS, CAPERS AND OLIVES
The key to a moist, juicy grilled boneless chicken breast is simple but crucial: Keep the heat moderate and don't overcook the chicken. Skin-on chicken is ideal. (It's not always easy to find; sometimes you'll see skin-on breasts that have breastbone and ribs attached, which you can easily remove. Or ask a butcher.) If boneless, skinless chicken is your only option, that's fine, but proceed with care and adjust the cooking time on the grill to about 3 minutes per side. Cook the chicken breasts just before making the salad and let them rest for a few minutes when they come off the grill, so juices can redistribute. Slice the meat on an angle while it's still slightly warm.
Provided by David Tanis
Categories salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
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 AND OLIVE SALAD
Make and share this Grilled Chicken and Olive Salad recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Chicken
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Wash, de-skin and clean the chicken breasts.
- Pat dry with an absorbent kitchen towel.
- Wash and finely chop the fresh herbs.
- Wash lettuce and tear them into bite-sized pieces.
- Marinate the chicken breasts in oil, salt, pepper and 1/2 tsp.
- of the chopped fresh herbs.
- Refrigerate for half an hour.
- Mix olive oil, lemon juice, salt to taste, pepper, sugar and the remaining finely chopped fresh herbs to prepare the dressing.
- Grill the chicken breasts in a pre-heated grill or a tawa on medium heat for 8-10 minutes or until done, turning once or twice, taking care it remains juicy.
- Allow it to cool.
- Cut into one-inch sized pieces.
- Add olives, lettuce leaves and the dressing.
- Toss lightly.
- Serve immediately.
Nutrition Facts : Calories 443.6, Fat 31.7, SaturatedFat 6.3, Cholesterol 92.8, Sodium 328, Carbohydrate 7.5, Fiber 3.1, Sugar 2.1, Protein 33
GRILLED CHICKEN AND ZITI SALAD
Categories Salad Chicken Pasta Picnic Kid-Friendly Backyard BBQ Grill Grill/Barbecue Boil Gourmet Small Plates
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- In an oiled ridged grill pan heated over moderately high heat or on a rack set 4 to 6 inches over glowing coals grill the chicken breasts for 8 to 10 minutes on each side, or until they are springy to the touch, and transfer them to a dish. Sprinkle the chicken with the lemon juice and let it cool. In a kettle of boiling salted water boil the ziti until it is tender. In a colander refresh the ziti under cold water and drain it well.
- In a large bowl toss together the ziti, the bell peppers, the celery, the onion, the olives, and the dill. Remove the chicken from the dish, reserving the juices, slice it thin, and add it to the ziti salad. To the juices in the dish add the vinegar, the mayonnaise, the mustard, and salt and black pepper to taste, whisk the mixture well, and add the oil in a stream, whisking until the dressing is emulsified. Add the dressing to the salad, toss the salad well, and season it with salt and black pepper.
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