GRILLED CHICKEN WITH MINT AND RADISH SALAD
Lime juice and olive oil dress the salad greens in this Grilled Chicken with Mint and Radish Salad, echoing the chicken's marinade and tying the dish's flavors together.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Combine chicken, oil, lime juice, and garlic in a bowl. Refrigerate for 30 minutes. Preheat a grill or grill pan to high. Grill chicken until cooked through, about 4 minutes per side.
- Combine greens, mint, and radishes. Sprinkle with salt, season with pepper, and drizzle with oil and lime juice. Serve with chicken and lime wedges.
Nutrition Facts : Calories 299 g, Cholesterol 125 g, Fiber 1 g, Protein 47 g, SaturatedFat 2 g, Sodium 254 g
GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH
Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables-cucumber, radishes, red onion, and cherry tomatoes-steep in a vinegary mix until they're lightly pickled. Fresh mint leaves give the dish an herbal fragrance and finish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
- Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
- Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.
GRILLED CHICKEN PAILLARDS WITH MINT SALAD
The high heat of a grill means that pounded chicken breasts (paillards) cook in a flash and don't have time to dry out. You can buy thin cutlets, which are pricier, or flatten the chicken yourself, as we do here. A mint salad rounds out the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Slice each chicken breast almost in half horizontally, leaving one side attached. Open like a book. Place each breast between sheets of plastic wrap and pound to about 1/4 inch thick with a meat mallet or small skillet. Heat a grill pan or grill to high; clean and lightly oil hot grill. Season chicken with salt and pepper and grill until cooked through, about 3 minutes per side. Slice chicken breasts in half, divide among four plates, and drizzle with 2 tablespoons dressing.
- In a large bowl, toss together lettuce, mint, carrot, onion, and 3 tablespoons dressing; serve over chicken.
Nutrition Facts : Calories 325 g, Fat 14 g, Fiber 2 g, Protein 41 g, SaturatedFat 3 g
GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD
Categories Chicken Onion Marinate Mint Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
- Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.
GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Provided by Anna Stockwell
Categories Chicken Dairy Free Peanut Free Ginger Garlic Vinegar Green Onion/Scallion Radish Lettuce Wheat/Gluten-Free Memorial Day Backyard BBQ Entertaining Spring Grill
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
- Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
- Prepare a grill for high heat; 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. Transfer to a platter and tent with foil to keep warm.
- Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
- Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.
THAI GRILLED CHICKEN SALAD WITH BASIL & MINT
Make and share this Thai Grilled Chicken Salad With Basil & Mint recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Stir together the marinade and pour over the chicken strips. Toss to coat, then set in the refrigerator to marinate while you prepare the salad greens.
- Stir the salad dressing ingredients together in a cup. Taste-test the dressing, looking for a tangy taste that is a balance between sweet and sour, salty and spicy (it should have some kick to it from the cayenne/chili). Add a little more sugar if it's too sour. Set aside.
- Heat up grill and lightly brush grill with a little vegetable oil. Grill your marinated chicken, basting it with the left-over marinate the first time you turn it. For oven-broiling, place chicken strips on a broiler pan (or on a foil-covered cookie sheet, turning up foil at the edges to prevent spilling). Set oven to broil setting and place chicken on one of the upper racks, turning it every 3-5 minutes, or until well done.
- For the mint and basil, stack the leaves on top of each other, then thinly slice into slivers and toss in with the salad. Add most to the salad and toss with most of the dressing. Portion out onto plates and top with the hot chicken strips. Drizzle remaining dressing over the chicken and top with remaining basil and mint. For those who like it spicy, minced fresh chili can also be sprinkled over.
Nutrition Facts : Calories 306.5, Fat 3.4, SaturatedFat 0.8, Cholesterol 75.5, Sodium 4892.1, Carbohydrate 40.4, Fiber 1.9, Sugar 30.8, Protein 30.4
GRILLED CHICKEN WITH RADISH SALAD
Also delicious made with lemon juice - for 7 boneless chicken breasts I used 2 lemons, 3 garlic cloves and about 1/3 cup oil -- delicious -- and the extra cooked chicken will be used for lunches or other meals. Recipe source: Martha Stewart Living Magazine
Provided by ellie_
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl combine chicken and next 3 ingredients (oil - garlic). Refrigerate for 30 minutes.
- Preheat grill to high and grill chicken until cooked about 4 - 5 minutes per side.
- While chicken is cooking combine salad ingredients in a salad bowl (greens - radishes) and season with salt and pepper. Drizzle with 1 teaspoon oil and 1 teaspoon lime juice. Toss.
Nutrition Facts : Calories 393.7, Fat 27.2, SaturatedFat 5.8, Cholesterol 92.8, Sodium 224.9, Carbohydrate 5.4, Fiber 2.4, Sugar 0.8, Protein 31.9
GRILLED CHICKEN SUMMER SALAD
Provided by Gina Marie Miraglia Eriquez
Categories Salad Chicken Mushroom Tomato Fourth of July Picnic Backyard BBQ Lunch Almond Cucumber Green Bean Chickpea Radish Summer Grill Grill/Barbecue Healthy Lettuce Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 35
Steps:
- Make vinaigrette:
- Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil in a slow stream, whisking until emulsified. Whisk in chives.
- Make radish-cucumber salad:
- Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
- While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
- Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
- Transfer to a large bowl and chill, uncovered, about 20 minutes.
- Make chickpea salad:
- Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
- Cook green beans:
- Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.
- Grill mushrooms and chicken:
- Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
- Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
- Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
- Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.
- Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
- Dress salads and assemble dish:
- Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
- Stir mint into chickpea salad.
- Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.
- Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
- Toss lettuce with 1 tablespoon vinaigrette.
- Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.
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- Trim green tops from 12 oz. radishes (such as red, icicle, watermelon, or daikon); compost or save for another use. Cut radishes into quarters if smaller or into ½" pieces if larger. Transfer to a medium bowl and season generously with kosher salt and freshly ground pepper. Toss radishes with your hands, squeezing lightly to dissolve some of the salt and help the radishes release some juices, 1 minute.
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