Piadine with Grilled Chicken and Spinach Salad

Name: Piadine with Grilled Chicken and Spinach Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters loosely packed baby spinach leaves; 907 grams boneless chicken breasts; 6 servings Coarse cornmeal, for sprinkling on baking sheets; 355 milliliters diced fresh mozzarella cheese; 2 Tbsps extra-virgin olive oil; 6 servings Olive oil; 79 milliliters freshly grated Parmesan; 907 grams store-bought pizza dough, rolled out into rounds; 59 milliliters red onion, slivered; 1 Tbsp garlic rub; 6 servings Gray salt and freshly ground black pepper; 355 milliliters fresh tomato wedges; 118 milliliters About Whole Citrus Vinaigrette or your favorite vinaigrette

Piadine with Grilled Chicken and Spinach Salad

Piadine with Grilled Chicken and Spinach Salad might be a good recipe to expand your main course repertoire. This recipe serves 6. One serving contains 955 calories, 54g of protein, and 45g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. Head to the store and pick up onion, pizza dough, olive oil, and a few other things to make it today. To use up the cornmeal you could follow this main course with the Cornmeal Pie as a dessert.

Instructions

Watch how to make this recipe.

Preheat the grill or grill pan. Carefully oil the grill or grill pan with a cloth dipped in a little olive oil. If using a grill, have the grilling surface 8 to 10 inches above the embers. Regulate the amount of coals under the grill so that it maintains a consistent medium-hot heat (the oil on the grill will begin to smoke).

Ingredients you will need

Olive Oil

Cooking Oil

Equipment you will use

Grill Pan

Grill

Prepare the chicken. Coat each chicken breast with the extra-virgin olive oil. Season each side evenly with a little salt and pepper.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Chicken Breast

Whole Chicken

Place the chicken on the grill, skin side first, and cook for 4 to 5 minutes. Turn over and continue to cook in the same manner another 4 or 5 minutes until the meat is slightly firm to the touch. Season 1 side evenly with the roasted garlic rub.

Ingredients you will need

Roasted Garlic

Meat

Dry Seasoning Rub

Equipment you will use

Grill

Remove from the heat and reserve until cool.

Cut the chicken with the grain into bite-size pieces. Reserve.

Ingredients you will need

Whole Chicken

Grains

Divide the dough into 6 balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes.

Ingredients you will need

Dough

All Purpose Flour

Roll

With a rolling pin, roll each ball into a circle 8 or 9-inches in diameter and about 1/8-inch thick and place on a cookie sheet that has been sprinkled with cornmeal (to keep the dough from sticking).

Ingredients you will need

Cornmeal

Dough

Roll

Equipment you will use

Baking Sheet

Rolling Pin

On a clean grill surface (use a wire brush then oil again as before) gently lay the piadine on the grill and cook until the bottom has set and is cooked, but not so well done that it is not pliable, about 4 minutes. Turn the crust and cook on the second side. The cooking time will vary with the heat of the grill.

Ingredients you will need

Crust

Cooking Oil

Equipment you will use

Grill

Remove crusts.

Meanwhile, toss together the spinach, mozzarella, tomato wedges, red onion, Parmesan and chicken. Toss with vinaigrette to coat the greens and taste for seasoning with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette