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Grilled Chicken Summer Salad

Grilled Chicken Summer Salad
Grilled Chicken Summer Salad requires about 5 hours from start to finish. This recipe covers 51% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 797 calories, 48g of protein, and 47g of fat per serving. This recipe serves 6. It works well as a main course. It is perfect for The Fourth Of July.

Instructions

1
Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Ingredients you will need
VinaigretteVinaigrette
ChivesChives
PepperPepper
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
2
Add oil in a slow stream, whisking until emulsified.
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Cooking OilCooking Oil
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WhiskWhisk
3
Whisk in chives.
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ChivesChives
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WhiskWhisk
1
Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
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PeppercornsPeppercorns
GarlicGarlic
SugarSugar
WaterWater
SaltSalt
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PotPot
2
While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
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CucumberCucumber
RadishRadish
BrineBrine
3
Remove brine from heat.
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BrineBrine
4
Add radishes and cucumbers and let stand, uncovered, 10 minutes.
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CucumberCucumber
RadishRadish
5
Drain in a colander, discarding garlic and peppercorns.
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PeppercornsPeppercorns
GarlicGarlic
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ColanderColander
6
Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
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CucumberCucumber
RadishRadish
IceIce
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ColanderColander
7
Transfer to a large bowl and chill, uncovered, about 20 minutes.
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BowlBowl
1
Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
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Salt And PepperSalt And Pepper
VinaigretteVinaigrette
ChickpeasChickpeas
OnionOnion
1
Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes.
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Green BeansGreen Beans
WaterWater
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PotPot
2
Drain.
3
Transfer to a large ice bath to stop cooking.
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IceIce
4
Drain again and pat dry.
1
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure.
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GrillGrill
2
Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
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VinaigretteVinaigrette
MushroomsMushrooms
3
Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
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VinaigretteVinaigrette
MushroomsMushrooms
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GrillGrill
4
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.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
Cooking OilCooking Oil
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GrillGrill
5
Transfer to a cutting board and let rest 10 minutes.
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Cutting BoardCutting Board
6
Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
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PestoPesto
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BowlBowl
1
Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
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Salt And PepperSalt And Pepper
VinaigretteVinaigrette
CucumberCucumber
RadishRadish
ParsleyParsley
2
Stir mint into chickpea salad.
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ChickpeasChickpeas
MintMint
3
Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste.
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Salt And PepperSalt And Pepper
VinaigretteVinaigrette
BeansBeans
4
Sprinkle with almonds.
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AlmondsAlmonds
5
Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
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Salt And PepperSalt And Pepper
VinaigretteVinaigrette
TomatoTomato
BasilBasil
6
Toss lettuce with 1 tablespoon vinaigrette.
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VinaigretteVinaigrette
LettuceLettuce
7
Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.
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VinaigretteVinaigrette
MushroomsMushrooms
Whole ChickenWhole Chicken
1
•Vinaigrette, without chives, can be made 1 day ahead and chilled.
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VinaigretteVinaigrette
ChivesChives
2
Add chives just before serving.•Radish-cucumber salad, without parsley, can be made 1 day ahead and chilled.
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CucumberCucumber
ParsleyParsley
ChivesChives
RadishRadish
3
Add parsley just before serving.•Chickpea salad, without mint, can be made 1 day ahead and chilled.
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ChickpeasChickpeas
ParsleyParsley
MintMint
4
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.
Ingredients you will need
Haricots VertsHaricots Verts
MushroomsMushrooms
Whole ChickenWhole Chicken
MintMint
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Paper TowelsPaper Towels
Grill PanGrill Pan
DifficultyExpert
Ready In5 hrs
Servings6
Health Score59
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy Free
Dish TypesSalad
Occasions4th Of JulySummer
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