RCI-MT.004.0568.001
Mediterranean Grilled Chicken Salad
Mediterranean Grilled Chicken Salad from the Recidemia collection
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- ( 2 medium) potatoes2/3 lbscut into 3/4 inch cubes
- Mushrooms4 ozhalved
- green beans4 ozhalved, and steamed until crisp-tender
- boned and skinned Chicken breasts2 unit
- 1/4 cup
- halved cherry tomatoes1 unitfor garnish
- vinaigrette:1 unit
- 1/4 cup
- 2 tbsp
- 2 tsp
- 2 tsp
- or1 unit
- 3/4 tsp
- garlic1 cloveminced
- each Sugar and salt1/4 tsp
- 1/8 tsp
Method
1
Whisk together olive oil, white wine vinegar, Dijon-style mustard, fresh tarragon (or dried tarragon), minced garlic, sugar, salt, and pepper in a small bowl until emulsified. Set the vinaigrette aside.
5 minutes
2
Heat a grill or grill pan to medium-high heat. Pat chicken breasts dry and lightly coat with olive oil, then season with salt and pepper on both sides.
3 minutes
3
Grill chicken breasts for 6-7 minutes per side until cooked through and an instant-read thermometer registers 165°F at the thickest part. Transfer to a cutting board and let rest for 5 minutes.
15 minutes
4
While chicken cooks, cut potatoes into 3/4-inch cubes and boil in salted water until just tender, about 10 minutes. Drain and set aside.
10 minutes
5
Heat a separate skillet over medium-high heat, then add halved mushrooms and sauté until golden and tender, about 4-5 minutes. Season lightly with salt and pepper.
5 minutes
6
Arrange steamed green beans (already halved and cooked until crisp-tender) on a serving platter or individual plates.
2 minutes
7
Slice the rested chicken breasts into bite-sized pieces or strips. Layer with the cooked potatoes, sautéed mushrooms, and chopped red onion on the platter with green beans.
3 minutes
8
Drizzle the prepared vinaigrette over the salad components and gently toss to combine, ensuring all ingredients are lightly coated.
2 minutes
9
Garnish with halved cherry tomatoes and serve immediately while the chicken is still warm.