Grilled Chicken Salad with Greens and Balsamic Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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.
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