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This is the best dinner I think we have ever had. My hubby cooked out a couple of weeks ago and this was in a grilling cookbook that he has....this is "To Die For" (TDF!!). We just couldn't stop eating it.
The recipe has quite a few steps, but it is worth it!
If you try this ....we hope you enjoy it as much as we did!!
hugs,
peg
Mediterranean Grilled Chicken Salad
SALAD:
2 lbs. boneless, skinless chicken breasts, trimed
White wine marinade (recipe to follow)
1 lb. small red potatoes
1/2 lb. slender green beans, trimmed
vegetable oil cooking spray
12 to 14 cherry tomatoes, halved or left whole, depending on size
2 tsp. chopped fresh tarragon, for garnish
VINIAGRETTE:
3/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
2 tsp. chopped shallots
2 tsp. dijon mustard
2 tsp. chopped fresh tarragon
salt and freshly ground black pepper to taste
four to six 12-inch metal skewers
WHITE WINE MARINADE:
1/2 cup olive oil
1/4 cup dry white wine
1/4 cup tarragon white wine vinegar
1 TBSP chopped fresh tarragon or chervil
1 clove garlic, minced
salt and freshly ground black pepper to taste
Whisk together all the marinade ingredients in a glass or ceramic bowl until blended. Adjust seasonings. Use according to the recipe, or cover and refrigerate for as long as two days.
1. Place the chicken in a single layer in a shallow glass or ceramic dish and pour the marinade over it, turning a few times to coat. Cover and refrigerate for at least 1 hour and as long as 6 hours.
2. Put the potatoes in a saucepan and add cold water to cover by several inches. Bring to a boil over high heat and cook for 10 to 12 minutes just until fork tender. Drain and cool. Do not overcook.
3. Blanch the green beans in boiling water to cover for about 1 minute. Drain and cool.
4. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable cooking spray. The coals should be moderately hot.
5. To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, shallots, mustard, and tarragon. Season to taste with salt and pepper. Set aside.
6. Lift the chicken from the marinade. Discard the marinade. Grill the chicken for 12 to 16 minutes, turning several times, until cooked through. Slice into thin strips.
7. Thread the potatoes on metal skewers and grill for about 5 minutes until lightly browned. Cut into halves or quarters, depending on their size. Transfer to a bowl and toss with about 5 TBSP of vinaigrette.
8. Meanwhile, in a separate bowl, toss the green beans with 3 or 4 TBSP of vinaigrette. In another bowl, toss the cherry tomatoes with 3 or 4 TBSP of vinaigrette.
9. Assemble the salad by spreading the green beans on a platter. Top the beans with the potatoes and then the chicken. Arrange the tomatoes around the chicken and sprinkle the salad with tarragon. Drizzle a little vinaigrette over the salad and serve.
Recipe Source: "Prime Time/The Lobel's Guide to Great Grilled Meat" by Evan, Leon, Stanley, and Mark Lobel.
The recipe has quite a few steps, but it is worth it!
If you try this ....we hope you enjoy it as much as we did!!
hugs,
peg
Mediterranean Grilled Chicken Salad
SALAD:
2 lbs. boneless, skinless chicken breasts, trimed
White wine marinade (recipe to follow)
1 lb. small red potatoes
1/2 lb. slender green beans, trimmed
vegetable oil cooking spray
12 to 14 cherry tomatoes, halved or left whole, depending on size
2 tsp. chopped fresh tarragon, for garnish
VINIAGRETTE:
3/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
2 tsp. chopped shallots
2 tsp. dijon mustard
2 tsp. chopped fresh tarragon
salt and freshly ground black pepper to taste
four to six 12-inch metal skewers
WHITE WINE MARINADE:
1/2 cup olive oil
1/4 cup dry white wine
1/4 cup tarragon white wine vinegar
1 TBSP chopped fresh tarragon or chervil
1 clove garlic, minced
salt and freshly ground black pepper to taste
Whisk together all the marinade ingredients in a glass or ceramic bowl until blended. Adjust seasonings. Use according to the recipe, or cover and refrigerate for as long as two days.
1. Place the chicken in a single layer in a shallow glass or ceramic dish and pour the marinade over it, turning a few times to coat. Cover and refrigerate for at least 1 hour and as long as 6 hours.
2. Put the potatoes in a saucepan and add cold water to cover by several inches. Bring to a boil over high heat and cook for 10 to 12 minutes just until fork tender. Drain and cool. Do not overcook.
3. Blanch the green beans in boiling water to cover for about 1 minute. Drain and cool.
4. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable cooking spray. The coals should be moderately hot.
5. To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, shallots, mustard, and tarragon. Season to taste with salt and pepper. Set aside.
6. Lift the chicken from the marinade. Discard the marinade. Grill the chicken for 12 to 16 minutes, turning several times, until cooked through. Slice into thin strips.
7. Thread the potatoes on metal skewers and grill for about 5 minutes until lightly browned. Cut into halves or quarters, depending on their size. Transfer to a bowl and toss with about 5 TBSP of vinaigrette.
8. Meanwhile, in a separate bowl, toss the green beans with 3 or 4 TBSP of vinaigrette. In another bowl, toss the cherry tomatoes with 3 or 4 TBSP of vinaigrette.
9. Assemble the salad by spreading the green beans on a platter. Top the beans with the potatoes and then the chicken. Arrange the tomatoes around the chicken and sprinkle the salad with tarragon. Drizzle a little vinaigrette over the salad and serve.
Recipe Source: "Prime Time/The Lobel's Guide to Great Grilled Meat" by Evan, Leon, Stanley, and Mark Lobel.