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Full Online Book HomeLearning KitchenSalads And Dressings - Grilled Chicken Balsamico
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Salads And Dressings - Grilled Chicken Balsamico Post by :AOIII Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1871

Click below to download : Salads And Dressings - Grilled Chicken Balsamico (Format : PDF)

Salads And Dressings - Grilled Chicken Balsamico

1 1/2 lb. boneless chicken breasts or thighs , or skinless thighs (with bones)
1/3 cup fresh lemon juice
1/2 cup olive oil + 3 tbsp. -- extra-virgin
2 tsp. black pepper -- coarsely cracked
3/4 tsp. salt
1/4 tsp. hot pepper sauce
3 tbsp. balsamic vinegar or red wine vinegar
1 tbsp. dijon mustard
1 1/2 tsp. fresh thyme -- minced or 1/2 tsp. dried thyme
2 tbsp. Italian parsley -- chopped
3/4 lb. green beans -- cut in 2" pieces


2 Belgian endives -- trimmed and separated
1 head romaine lettuce
2 large red bell peppers -- cut in 2"x1/4" strip
3 firm ripe tomatoes -- cut in wedges
3 scallions -- thinly sliced

Place the chicken in a shallow bowl. Combine the lemon juice, 3 tbsp olive oil, black pepper, 1/2 tsp. salt and hot sauce. Pour over the chicken and marinate at room temperature, turning occasionally, for 1 hour.

Light the charcoal or preheat the broiler.

Grill or broil the chicken 3-4 inches from the heat, turning once, until the skin is crisp and the meat is no longer pink, about 12 minutes for the breasts and 5 minutes longer for the thighs.

The recipe may be prepared ahead to this point. Let the chicken cool to room temperature, wrap and refrigerate overnight. Let return to room temperature before continuing.

In a large bowl, combine the vinegar, mustard, thyme, parsley, and the remaining 1/4 tsp. salt. Gradually whisk in the remaining 1/2 cup olive oil.

Cut the chicken into bite-size pieces (keep the skin on for its flavor unless you are watching your calorie intake) and toss to coat well with half of the dressing.

Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water, drain well.

On a large serving platter, arrange some of the endive and romaine leaves, tear the rest into bite-size pieces. Just before serving, combine the torn lettuce with the green beans, peppers, tomatoes, scallions and chicken. Add the remaining dressing and toss until coated. Serve on the bed of endive and romaine leaves.

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Salads And Dressings - Grilled With Ginger Vinaigrette Salads And Dressings - Grilled With Ginger Vinaigrette

Salads And Dressings - Grilled With Ginger Vinaigrette
4 medium boned and skinned chicken breast halves 2 cups green and/or yellow wax beans -- optional 4 to 6 cups torn or shredd mixed greens, such as leaf lettuce, flowering kale, curly endive or spinach 4 cups cut up fresh fruit, ex. mangoes, carambola (star fruit), peaches nectarines, kiwi, strawberries, or grapes 1/4 cup chopped red onion -- optional toasted coconut -- optional cracked black pepper -- optional Ginger Vinaigrette: 1 cup papaya or apricot nectar

Salads And Dressings - Fruited Chicken Salad Salads And Dressings - Fruited Chicken Salad

Salads And Dressings - Fruited Chicken Salad
3 or 4 boneless, skinless chicken breast halves -- (about 1 1/2 lbs.) 1 cup sliced celery 2 cans mandarin oranges -- (11-oz) drained and halved 1 cup seedless green grapes -- halved 2 Tablespoons minced red onion 1/2 cup sliced or slivered almonds -- toasted Dressing: (see note below) 3/4 cup mayonnaise (approx.) 1/3 cup sour cream (approx.) 1 teaspoon lemon juice salt and pepper, to taste Simmer chicken in water with celery tops, onion, salt, and peppercorns. Remove and cool. Cut into bite-size pieces. Should have about 3 cups. Combine chicken with first 4 ingredients. Stir together dressing ingredients.