Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/4 cup chardonnay vinegar |
1 tablespoon dijon mustard |
1 tablespoon whole grain mustard |
salt and freshly ground black pepper |
1/3 cup extra-virgin olive oil, plus more if needed |
3 fresno chiles |
canola oil |
salt and freshly ground black pepper |
2 cups green seedless grapes, roughly chopped |
2 cups red seedless grapes, roughly chopped |
2 to 3 tablespoons chardonnay vinegar |
2 to 3 tablespoons extra-virgin olive oil |
3/4 cup apricot jam |
3 tablespoons chardonnay vinegar |
4 (6-ounce) boneless, skinless chicken breasts, pounded thin |
canola oil |
salt and freshly ground black pepper |
1/4 cup roughly chopped fresh thyme |
1 bunch watercress, for serving |
1/2 cup sliced skin-on almonds, lightly toasted, for serving |
Directions:
1. For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
2. For the grape salad: Prepare the grill for direct grilling.
3. Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper. .
4. For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
5. Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
6. To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.
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