-
Grilled Chicken Salad With Greens And Balsamic Dressing
Ingredients
- 1/2 c. extra virgin olive oil plus
- 2 Tbsp. extra virgin olive oil
- 1/2 c. balsamic vinegar
- 2 Tbsp. olivada
- 1 lrg garlic clove chopped Salt to taste Freshly-grnd black pepper to taste
- 4 x boneless chicken breast halves with skin
- 4 tsp chopped fresh thyme
- 1 bag mixed baby greens - (4 1/2 to 5 ounce)
- 1 sm fresh fennel bulb cored, sliced thin
- 1/2 lrg head radicchio thinly sliced
- 1/2 c. thinly-sliced red onion
- 12 x fresh figs quartered, (optional Toasted pine nuts
Directions
- Whisk 1/2 c. oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8- by 8- by 2-inch dish; sprinkle with thyme. Pour 1/2 c. dressing over chicken; turn to coat. Whisk 2 Tbsp. oil into remaining dressing in small bowl. Cover chicken and dressing separately; refrigerateat least 4 and up to 6 hrs, turning chicken occasionally.
- Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; throw away marinade. Sprinkle chicken with salt and pepper. Grill till cooked through, about 5 min per side. Transfer to plate.
- Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if you like, and pine nuts.
- This recipe yields 4 servings.
- Comments: Variations on the grilled chicken salad were everywhere in recent years. Likewise, balsamic vinegar dressings and marinades often turned up on menus, olivada (olive paste) became a pantry staple, packaged salad greens were popular convenience items, and fennel and radicchio became regulars in the produce bins.
Share Recipe
Similar Recipes
Leave a review or comment
