Arugula Salad With Grilled Chicken And Fennel Recipes

GRILLED CHICKEN, PEACH, AND ARUGULA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
• Brush 1 teaspoon oil onto cut-side of peaches.
• Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
• Brush remaining oil onto both sides of chicken breasts and season with salt.
• Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
• Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

GRILLED CHICKEN WITH ARUGULA SALAD

Steps:

• In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.

ARUGULA-FENNEL SALAD

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

GRILLED CHICKEN WITH GREMOLATA AND ARUGULA SALAD

Steps:

• For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Chop the parsley leaves with the garlic paste. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl. Set aside.
• Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Put each paillard on a plate and top with the gremolata.
• Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Serve immediately.

ARUGULA SALAD WITH GRILLED CHICKEN AND FENNEL

Steps:

• Tip: Grill extra chicken one night, and then use it cold the next day, or chill a whole barbecued chicken purchased hot from the butcher shop or supermarket.
• Preheat barbecue until hot, then turn down to low.
• Keeping white base of fennel intact, remove upper green fronds and discard.
• Cut in half lengthwise down through base.
• Brush or lightly spray with 1 tbsp (15 mL) olive oil.
• Grill 10 to 15 minutes, turning frequently, or until softened and browned about the edges.
• Remove from barbecue, cool.
• Separate like celery from base and thinly slice crosswise; discard base.
• Whisk remaining olive oil with vinegar, garlic, salt and pepper.
• Use a vegetable peeler to make numerous flakes of cheese.
• Remove stems from arugula; discard.
• Wash leaves in several changes of water as arugula tends to be sandy.
• Dry; place in a large bowl with fennel slices and shredded chicken.
• When ready to serve, whisk dressing and pour over greens, toss salad.
• Divide among serving plates; scatter with Romano flakes.

ARUGULA AND FENNEL SALAD

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

ARUGULA AND MIXED GREEN SALAD WITH SAUSAGE AND FENNEL

Steps:

• Sauté sausages in heavy large skillet over medium heat until well browned and cooked through, about 15 minutes.
• Meanwhile, combine arugula, mixed greens, fennel and chives in large bowl. Whisk olive oil and vinegar in small bowl to blend well. Season generously with salt and pepper. Toss salad with dressing. Top salad with Parmesan shavings and sausages and serve.

ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND BLUE CHEESE

Steps:

• Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
• Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
• In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

ARUGULA SALAD WITH ORANGES AND CARAMELIZED FENNEL

Steps:

• Preheat oven to 400°F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.
• What to drink:
• To accompany the spicy, citrusy salad, pour a crisp white with mineral notes. The Kupelwieser 2008 Pinot Grigio Alto Adige ($15) would be perfect.