Main
Recipes
Course
Lunches
Grilled Chicken Summer Salad Recipe

Grilled Chicken Summer Salad Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

5 tbsp red-wine vinegar
1 tbsp plus 2 tsp fresh lemon juice
1 tbsp dijon mustard
2 small garlic cloves, minced
3/4 tsp sugar
3/4 cup extra-virgin olive oil
1/4 cup chopped chives
4 cups water
1/3 cup kosher salt
2 tbsp sugar
4 garlic cloves, smashed
1 tsp black peppercorns
1 bunch radishes
4 persian cucumbers or 1 seedless cucumber
1/2 cup packed flat-leaf parsley leaves
1 (15-to 19-oz) can chickpeas, rinsed and drained
1/4 cup finely chopped red onion
1 tbsp chopped mint
1 lb haricorts verts or other green beans
1/2 cup whole almonds with skin, toasted and coarsely chopped
3/4 lb fresh cremini mushrooms, halved
3/4 lb fresh shiitake mushrooms , stems reserved for another use and caps halved
2 lb skinless boneless chicken thighs
1/3 cup basil pesto
2 medium tomatoes, cut into 1/2-inch-thick wedges
1/4 cup thinly sliced basil
4 cups thinly sliced romaine , bibb , and/or boston lettuce

Directions:

Make vinaigrette: 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.
Make radish-cucumber salad: Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
Transfer to a large bowl and chill, uncovered, about 20 minutes.
Make chickpea salad: Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
Cook green beans: Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.
Grill mushrooms and chicken: Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.
Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
Dress salads and assemble dish: Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
Stir mint into chickpea salad.
Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.
Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
Toss lettuce with 1 tablespoon vinaigrette.
Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.
Cooks' notes: Vinaigrette, without chives, can be made 1 day ahead and chilled. Add chives just before serving. Radish-cucumber salad, without parsley, can be made 1 day ahead and chilled. Add parsley just before serving. Chickpea salad, without mint, can be made 1 day ahead and chilled. Add mint just before serving. Haricots verts can be cooked 1 day ahead and chilled in a sealable bag lined with paper towels. Mushrooms and chicken can be cooked in batches in an oiled hot 2-burner grill pan over medium-high heat.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1304.3 Kcal (5461 kJ)
Calories from fat	1013.61 Kcal
		% Daily Value*
Total Fat	112.62g	173%
Cholesterol	158.9mg	53%
Sodium	1829.46mg	76%
Potassium	1016.33mg	22%
Total Carbs	43.89g	15%
Sugars	8.45g	34%
Dietary Fiber	6.34g	25%
Protein	31.97g	64%
Vitamin C	27.8mg	46%
Vitamin A	0.1mg	4%
Iron	98.5mg	547%
Calcium	219mg	22%

Amount Per 100 g
Calories	172.73 Kcal (723 kJ)
Calories from fat	134.23 Kcal
		% Daily Value*
Total Fat	14.91g	173%
Cholesterol	21.04mg	53%
Sodium	242.28mg	76%
Potassium	134.59mg	22%
Total Carbs	5.81g	15%
Sugars	1.12g	34%
Dietary Fiber	0.84g	25%
Protein	4.23g	64%
Vitamin C	3.7mg	46%
Iron	13mg	547%
Calcium	29mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Layered Cobb Salad

Red-wine vinegar, Fresh lemon juice, Dijon mustard and 14 more..
Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber Salad

Spicy brown mustard (such as gulden's), Fresh lemon juice and 12 more..
Mustard Vinaigrette

Red wine vinegar, Fresh lemon juice, Dijon mustard and 4 more..
Gorgonzola and Toasted Walnut Salad

Mesclun or 10 oz baby greens, washed and dried and 9 more..
Marinated Sirloin Steak

Boneless beef top sirloin steaks (about 1 inch thick ) and 12 more..
Warm Potato Salad With Feta Or Goat Cheese

Red bliss , yukon gold or fingerling potatoes and 11 more..
Marinated Sirloin Steak

Beef top sirloin steak (about 1 inch thick ), Water and 11 more..
Horseradish Sauce

Light sour cream, Horseradish, White wine vinegar and 5 more..
Grilled Fresh Ham

Fresh ham, Chili sauce, Red wine vinegar and 3 more..