Grilled Chicken Salad with Garlic Confit |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Oil-poach garlic to make confit, which yields tender, sweet cloves and infused oil. Add the cloves to pan sauces, use the oil for drizzling, or purée them both into a dressing. Ingredients:
20 garlic cloves, peeled |
1 cup olive oil |
1 pound skinless, boneless chicken breasts or thighs |
kosher salt, freshly ground pepper |
2 tablespoons dijon or whole grain mustard |
2 tablespoons red wine vinegar |
1/4 cup pitted olives |
4 cups (packed) arugula (not baby) |
1/4 cup flat-leaf parsley leaves |
3 roasted red peppers from a jar, cut into 1/2-inch-wide strips |
Directions:
1. Set a fine-mesh strainer over a medium bowl. Bring garlic and oil just to a simmer in a small saucepan over medium-low heat. Reduce heat to low; cook, stirring occasionally, until garlic is golden brown and soft, 20-25 minutes. Let cool completely. Strain, reserving cloves and oil.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss chicken and 2 tablespoons garlic oil in a medium bowl. Season with salt and pepper. Grill until charred and just cooked through, 4-5 minutes per side. Transfer to a board; let rest for 5 minutes.
3. Purée 8 garlic cloves, 1/2 cup garlic oil, Dijon mustard, and vinegar in a blender or mini-processor. Season dressing with salt and pepper. Place remaining garlic cloves, olives, and remaining ingredients in a large bowl (cover and chill remaining oil for another use). Slice chicken on a diagonal; add to bowl. Spoon 2 tablespoons dressing over; toss. Serve with remaining dressing.
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