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Grilled Chicken Summer Salad

Grilled Chicken Summer Salad
Photo by John Kernick

Ingredients

  • 1 tablespoon mint
  • 4 cups water
  • a perforated grill sheet
  • 2 small garlic cloves
  • ¾ teaspoon sugar
  • ¾ cup extra-virgin olive oil
  • ½ cup fresh flat-leaf parsley leaves
  • + 20 more ingredients
    • or 1 seedless cucumber
    • ¼ cup red onion
    • 1 (15-to 19-ounces) can chickpeas
    • ¼ chives
    • 1/3 cup kosher salt
    • 2 tablespoons sugar
    • 4 cloves garlic
    • 1 teaspoon black peppercorns
    • 1 bunch radishes
    • 1 tablespoon Dijon mustard
    • 5 teaspoons fresh lemon juice
    • 2 pounds skinless boneless chicken thighs
    • 1/3 cup basil pesto
    • 2 medium tomatoes
    • ¼ cup basil
    • ¾ pound fresh cremini mushrooms
    • 4 cups romaine, Bibb, and/or Boston lettuce
    • 5 tablespoons red-wine vinegar
    • 4 Persian cucumbers
    • ¾ pound fresh shiitake mushrooms

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. Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes. While brine boils,...

View full recipe at Epicurious

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