GRILLED CHICKEN THIGHS WITH SMOKY ROMESCO SALAD
Boneless, skinless chicken thighs are grilled and topped with a smoky romesco-inspired vinaigrette. Instead of being pureed into a silky sauce, onions, bell peppers and a baguette are charred and coarsely chopped, then combined with garlic, smoked paprika, vinegar, chopped almonds and parsley to create a fresh topping.
Provided by Rick Martinez
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken on a large platter and generously season with salt and pepper. Let sit at least 10 minutes and up to 1 hour.
- Whisk together the oil, paprika and garlic in a liquid measuring cup until completely combined. Put the peppers, tomatoes, onions and baguette slices on a baking sheet and generously brush with the oil mixture until completely coated, making sure to brush on bits of the garlic and paprika. Reserve the remaining oil mixture for the vinaigrette.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Grill the chicken until lightly charred and cooked through, 3 to 4 minutes per side (see Cook's Note). Transfer to a cutting board and cut into 1-inch strips.
- Grill the peppers and onions until lightly charred and tender, 3 to 4 minutes per side. Grill the tomatoes skin-side down until the skin is charred, about 4 minutes; do not grill the cut sides. Transfer to a cutting board and chop the onions and peppers into bite-size pieces. Grill the bread until toasted on both sides, about 1 minute per side. Transfer to the same baking sheet. Season the vegetables and croutons with salt and pepper.
- Whisk the vinegar, sugar and 1/2 teaspoon salt and 1/4 teaspoon pepper into the reserved oil mixture until completely combined. Arrange the chicken on a platter and top with the peppers, onions, tomatoes, croutons and almonds. Drizzle with the vinaigrette and top with parsley. Sprinkle with red pepper flakes and serve.
GRILLED CHICKEN SALAD WITH ROMESCO SAUCE
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.
Provided by Anna Stockwell
Categories Grill Chicken Sherry Garlic Bell Pepper Lettuce Salad Cucumber Onion Parsley Lemon Juice Paprika Dinner Summer Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 25
Steps:
- Grill the Chicken:
- Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
- Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Let cool.
- Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
- Make the Romesco:
- Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.
- Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .
- Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.
- Assemble the Salad:
- Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.
- Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.
GRILLED CHICKEN SALAD SANDWICH
This is a great way to use leftover grilled chicken breasts from dinner the night before. I like it on wheat. My husband likes it on sourdough.
Provided by Erin Noel
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
- Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.
Nutrition Facts : Calories 1077.7 calories, Carbohydrate 50 g, Cholesterol 131.1 mg, Fat 77.4 g, Fiber 3.7 g, Protein 46.9 g, SaturatedFat 13.6 g, Sodium 1048.2 mg, Sugar 17.1 g
GRILLED CHICKEN SALAD
This is the only chicken salad I'll eat since I started making it. Taken from the Silver Spoon cookbook.
Provided by Across the Ocean
Categories Lunch/Snacks
Time 22m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Using a sharp knife cut 3-4 diagonal slits in each cutlet.
- Place onto a lined small baking pan.
- Combine marinade ingredients and pour over chicken cutlets.
- Place on oven rack 8-10 inches away from top.
- Grill for 10-12 minutes, turning every few minutes.
- Remove from oven, cover, and let sit for ½ hour.
- Combine salad ingredients.
- Combine all dressing ingredients well by hand.
- Pour over salad ½ hour before serving.
- When chicken is cool, cut into strips.
- Toss salad with dressing and chicken.
Nutrition Facts : Calories 206.3, Fat 12.7, SaturatedFat 1.6, Sodium 560.6, Carbohydrate 22.4, Fiber 2.5, Sugar 15.7, Protein 2.8
PAN-FRIED CHICKEN WITH ROMESCO SAUCE
Pan-fried chicken is made delicious with this Italian addition of romesco sauce. Looking to save even more time? Make this sauce ahead, and let stand at room temperature 30 minutes before serving for dinner in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In 15x10x1-inch pan, place almonds, bread, tomato and garlic in single layer. Bake 5 to 6 minutes or until almonds and bread are lightly toasted. Break bread into bite-size pieces.
- In food processor, place toasted almonds, bread, tomato and garlic. Cover; process, using quick on-and-off motions, until coarsely chopped. Add remaining sauce ingredients. Cover; process, using quick on-and-off motions, until almost smooth. Transfer sauce to small bowl; set aside. Sauce will thicken as it stands.
- In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Sprinkle both sides of chicken with garlic salt; add to skillet. Cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with sauce; sprinkle with parsley.
Nutrition Facts : Calories 400, Carbohydrate 8 g, Cholesterol 105 mg, Fat 4, Fiber 1 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 0 g
GRILLED CHICKEN MARBELLA PANZANELLA
This recipe is sponsored by Do Good Chicken. In a lighter take on the trendy retro dish, chicken breasts and fresh seasonal stone fruit replace the usual quartered chicken and dried fruit. They're marinated in a caper-and-olive-flecked dressing, then grilled and served on a bed of flame-kissed greens and toasted bread. The extra dressing becomes the classic savory-sweet white wine sauce that pulls all the flavors of this salad together.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk the olives, olive brine, vinegar, apricot preserves, capers and brine, brown sugar, oregano, 1/3 cup of the olive oil, 1 tablespoon salt and several grinds of black pepper in a medium bowl until the sugar and salt are dissolved.
- Combine 1/4 cup of the dressing with the fruit in another medium bowl, cover and marinate for 30 minutes at room temperature. Combine 1/4 cup of the remaining dressing with the chicken in a third medium bowl, cover and marinate for 30 minutes in the refrigerator. Reserve the remaining dressing.
- Preheat a large grill pan or a grill over medium-high heat.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat until shimmering. Add the garlic and cook, stirring, until fragrant and softened but not brown, about 1 minute. Add the wine, bring to a boil and cook until reduced by half, about 3 minutes. Add the reserved dressing, bring to a boil and cook until slightly thickened, about 5 minutes. Keep warm.
- Grill the chicken and fruit, flipping the chicken halfway through and turning the fruit frequently, until the chicken is cooked through and the fruit is caramelized, 5 to 7 minutes. Transfer to a cutting board and let rest.
- Grill the bread, flipping occasionally, until toasted, about 5 minutes. Transfer to a serving platter and tear into bite-size pieces when cool enough to handle. Right before serving, grill the lettuce, turning occasionally, until slightly wilted and charred in spots, about 3 minutes. Transfer to the serving platter and toss with the torn bread. Slice the chicken and arrange it, along with the fruit, over the bread and greens. Drizzle with the warm dressing and season with salt and pepper.
GRILLED ROMESCO CHICKEN WITH GRILLED FENNEL SALAD
There are lots of ingredients for lots of flavor in this wonderful summer time meal. The recipe is from Cuisine at Home.
Provided by PaulaG
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- In a small bowl, whisk together the 3 tablespoons olive oil, lemon juice, 1 tablespoon vinegar, honey salt and pepper. Reserve half to use for the salad and to the over portion, add the paprika, garlic powder, and remaining salt. Put the chicken in a siplock bag and pour in the marinade. Place chicken in the refrigerator until ready to grill.
- For the sauce, put the ingredients into a blender container and blend until smooth, pour into a small saucepan and bring to boil. Reduce heat and cppk 5 minutes, remove from heat and keep warm.
- For the fennel and onions, drizzle with a small amount of olive oil, sprinkle with salt and pepper to taste.
- Preheat grill to medium and grill the chicken uncovered, over direct heat until chicken reaches an internal temperature of 165 degrees.
- Place the onion and fennel slices on the grill and cook uncovered for 5 minutes per side or until soft. Cut vegetables into slices, add the olives and toss with reserved vinaigrette.
- To serve, divide the sauce evenly among 4 warmed dinner plates, place a chicken breast in the center and scatter the salad around the outside. Garnish with fennel fonds.
Nutrition Facts : Calories 309.8, Fat 12.8, SaturatedFat 1.9, Cholesterol 75.5, Sodium 942.3, Carbohydrate 22.5, Fiber 4.2, Sugar 12.8, Protein 27.7
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