Grilled Chicken Salad With Greens And Balsamic Dressing

Grilled Chicken Salad With Greens And Balsamic Dressing
Grilled Chicken Salad With Greens And Balsamic Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    cup olive oil plus

  • 2

    tablespoons olive oil

  • 1/2

    cup balsamic vinegar

  • 2

    tablespoons olivada

  • 1

    large garlic clove minced

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    boneless chicken breast halves with skin

  • 4

    teaspoons minced fresh thyme

  • 1

    bag mixed baby greens - (4 1/2 to 5 oz)

  • 1

    small fresh fennel bulb cored, sliced thin

  • 1/2

    large head radicchio thinly sliced

  • 1/2

    cup thinly-sliced red onion

  • 12

    fresh figs quartered, (optional)

  • Toasted pine nuts

Directions

Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8- by 8- by 2-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. 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. 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. This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: