Grilled Chicken With Arugula Salad Recipes

Steps:

• In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
• Brush 1 teaspoon oil onto cut-side of peaches.
• Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
• Brush remaining oil onto both sides of chicken breasts and season with salt.
• Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
• Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

Steps:

• Heat 2 tablespoons oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.
• Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 tablespoons oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8-10 minutes. Turn and grill until cooked through, 4 minutes longer.
• Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.

Steps:

• For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Chop the parsley leaves with the garlic paste. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl. Set aside.
• Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Put each paillard on a plate and top with the gremolata.
• Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Serve immediately.

Steps:

• Preheat an outdoor grill to high. (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.)
• Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.
• Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.
• In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat.
• Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately.

Steps:

• Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
• Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
• In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

Steps:

• Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. Remove chicken from zip-top bag and place on hot grill. Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.
• In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice. Bring to a boil, lower temperature to medium low and reduce to syrup. Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. Toss the ingredients to coat arugula. Add tomatoes and papaya.
• Place one pineapple ring on the center of 4 dinner size plates. Top each ring with one grilled chicken breast. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.

Steps:

• In a blender or small food processor blend together the olives, the garlic, the mustard, the vinegar, 1/2 teaspoon of the thyme, and salt and pepper to taste, with the motor running add 3 tablespoons of the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato and the water and blend the vinaigrette until it is smooth. Brush the chicken and the bell pepper with the additional oil, season them with salt and pepper, and grill them on an oiled rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until the bell pepper is just tender and the chicken is cooked through. Transfer the chicken and bell pepper to cutting board, cut the bell pepper into thin strips, and slice the chicken on the diagonal into 1/4-inch-thick pieces. In a bowl toss the chicken pieces with the remaining 1 teaspoon thyme and salt and pepper to taste. Divide the arugula, the endive, the bell pepper, and the chicken between 2 plates and pour half the vinaigrette over each serving.

Steps:

• Tip: Grill extra chicken one night, and then use it cold the next day, or chill a whole barbecued chicken purchased hot from the butcher shop or supermarket.
• Preheat barbecue until hot, then turn down to low.
• Keeping white base of fennel intact, remove upper green fronds and discard.
• Cut in half lengthwise down through base.
• Brush or lightly spray with 1 tbsp (15 mL) olive oil.
• Grill 10 to 15 minutes, turning frequently, or until softened and browned about the edges.
• Remove from barbecue, cool.
• Separate like celery from base and thinly slice crosswise; discard base.
• Whisk remaining olive oil with vinegar, garlic, salt and pepper.
• Use a vegetable peeler to make numerous flakes of cheese.
• Remove stems from arugula; discard.
• Wash leaves in several changes of water as arugula tends to be sandy.
• Dry; place in a large bowl with fennel slices and shredded chicken.
• When ready to serve, whisk dressing and pour over greens, toss salad.
• Divide among serving plates; scatter with Romano flakes.

Steps:

• 1. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine chicken, 1 1/2 teaspoons oil, juice, Dijon, and garlic in a bowl; toss to coat. Let stand 4 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Place chicken on a cutting board. Cut chicken into 1/4-inch-thick slices. 2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, remaining 2 tablespoons oil, shallots, vinegar, and honey in a large bowl, stirring with a whisk to dissolve honey. Add tomatoes and arugula; toss to coat. Place 1 1/2 cups arugula mixture on each of 4 plates; top evenly with sliced chicken.