Grilled Chicken Salad with Greens and Balsamic Dressing

Grilled Chicken Salad with Greens and Balsamic Dressing

Info

Rating
Calories
656.0
Protein
38.0
Sodium
153.0
Fat
50.0

Description

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.

Ingredients

1/2 cup plus 2 tablespoons olive oil
1/2 cup balsamic vinegar
2 tablespoons olivada
1 large garlic clove, minced
4 boneless chicken breast halves with skin
4 teaspoons minced fresh thyme
1 4.5- to 5-ounce bag mixed baby greens
1 small fresh fennel bulb, cored, thinly sliced
1/2 large head radicchio, thinly sliced
1/2cup thinly sliced red onion
12 fresh figs, quartered (optional)
Toasted pine nuts

Directions

  1. Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
  2. Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
  3. 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 desired, and pine nuts.

Tags

    Chicken Leafy Green Olive Poultry Fall Grill/Barbecue Bon Appétit
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