Peppery Grilled Chicken Salad
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Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Persons
4
Serving Size
1 serving
Cook Time
30 minutes
Total Time
30 minutes
Notes
Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Ingredients
- 1 package (about 1 1/4 pounds) Fresh Skinless and Boneless Chicken Thighs
- 1 teaspoon coarsely ground or cracked pepper
- 3 tablespoons Worcestershire sauce, divided
- 6 tablespoons olive oil, divided
- Salt, to taste
- 1 tablespoon Dijon mustard
- 2 tablespoons wine vinegar
- 1 tablespoon minced shallots
- 1 small head Bibb or Boston lettuce, torn into pieces
- 1 bunch arugula, torn into pieces
- 1 head Belgian endive, torn into pieces
- 1/2 pound green beans, cooked tender-crisp
- 1 cup cherry tomatoes
- 1 tablespoon minced fresh basil
- 1 tablespoon minced parsley
Instructions
- Open thighs and pound to flatten to even thickness. Press pepper into both sides of chicken and place in a shallow baking dish. Add 2 tablespoons Worcestershire sauce; turn chicken to coat well. Cover and refrigerate 1 hour or longer.
- Prepare grill for cooking. Brush chicken with 1 tablespoon oil and sprinkle lightly with salt. Grill thighs, uncovered, 5 to 6 inches over medium-hot coals 25 to 30 minutes or until chicken is cooked through, turning occasionally.
- In salad bowl, combine remaining 1 tablespoon Worcestershire, mustard, vinegar and shallots. Gradually whisk in remaining 5 tablespoons oil.
- Slice warm thighs and add any meat juices to dressing. Arrange greens around edges of 4 dinner plates. Toss chicken, beans and tomatoes with dressing and mound equal portions in middle of greens.
- To serve, drizzle salads with any remaining dressing and sprinkle with minced herbs.