Garlicky Grilled Chicken Portobello And Radicchio Salad Recipes

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GARLICKY GRILLED CHICKEN, PORTOBELLO, AND RADICCHIO SALAD



Garlicky Grilled Chicken, Portobello, and Radicchio Salad image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

4 cloves garlic, smashed and chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup chopped fresh flat-leaf parsley
6 sprigs fresh thyme, leaves only
1 (4 to 4 1/2 pound) chicken, cut in 1/2
4 portobello mushrooms, brushed clean and stems removed
2 small heads radicchio, halved
Watercress, to serve

Steps:

  • Put the garlic onto a cutting board and sprinkle it with about 1/2 teaspoon salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves. Pour half the mixture over the chicken and season it with salt and pepper. Set the chicken aside to marinate while you prepare the other ingredients for grilling.
  • Heat the grill to medium high. Drizzle half the remaining marinade into the mushrooms and half onto the cut side of the radicchios. Season both with salt and pepper and place them on the grill over indirect heat. Grill until the mushrooms and radicchio are soft, about 10 to 15 minutes; set them aside to cool while you cook the chicken
  • Put the chicken on the grill and cook for about 15 to 20 minutes per side, or until cooked through and juices run clear. Set aside until cool enough to handle.
  • To serve, cut the chicken into pieces, cut the mushrooms into quarters, and cut the radicchio into wedges. Gently toss everything together with some fresh watercress and an extra drizzle of olive oil.

GARLICKY GRILLED CHICKEN, PORTOBELLO, AND RADICCHIO SALAD



Garlicky Grilled Chicken, Portobello, and Radicchio Salad image

This grilled chicken salad is perfect for a barbecue. Any leftover chicken would make great sandwiches.

Provided by Tyler Florence

Categories     chicken,dinner,grill,lunch,Main,salad

Time 35m

Yield 4 - 6 servings

Number Of Ingredients 9

4 cloves garlic, smashed and chopped
Kosher salt and freshly ground black pepper
½ cup extra-virgin olive oil, plus more for drizzling
½ cup chopped flat-leaf parsley
6 sprigs fresh thyme, leaves only
1 chicken (4 to 4 ½ lbs), cut in ½
4 portobello mushrooms, brushed clean and stems removed
2 heads radicchio, halved
Watercress, to serve

Steps:

  • Put the garlic onto a cutting board and sprinkle it with about 1/2 teaspoon salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves. Pour half the mixture over the chicken and season it with salt and pepper. Set the chicken aside to marinate while you prepare the other ingredients for grilling.
  • Heat the grill to medium high. Drizzle half the remaining marinade into the mushrooms and half onto the cut side of the radicchios. Season both with salt and pepper and place them on the grill over indirect heat. Grill until the mushrooms and radicchio are soft, about 10 to 15 minutes; set them aside to cool while you cook the chicken
  • Put the chicken on the grill and cook for about 15 to 20 minutes per side, or until cooked through and juices run clear. Set aside until cool enough to handle.
  • To serve, cut the chicken into pieces, cut the mushrooms into quarters, and cut the radicchio into wedges. Gently toss everything together with some fresh watercress and an extra drizzle of olive oil.

GRILLED CHICKEN PAILLARD AND CHOPPED-RADICCHIO SALAD



Grilled Chicken Paillard and Chopped-Radicchio Salad image

Toasted walnuts and chopped-radicchio salad top chicken breasts flavored with walnut oil and lemon juice.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Number Of Ingredients 11

1/4 cup walnut pieces
1 tablespoon freshly squeezed lemon juice
2 tablespoons plus 1/2 teaspoon walnut oil
6 skinless and boneless chicken-breast halves (about 3 pounds), pounded to 1/4-inch thickness
1/2 pound green and yellow beans, stems trimmed
2 large heads radicchio (3/4 pound total), cores removed, chopped into 1/2-inch pieces
1 fennel bulb, core and fronds removed, finely diced
3 tablespoons sherry vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Olive-oil cooking spray

Steps:

  • Heat oven to 350 degrees. Place walnuts on a baking sheet; toast until golden brown and fragrant, 8 to 10 minutes. In a bowl, combine lemon juice and 1/2 teaspoon walnut oil. Brush over chicken breasts; set aside.
  • Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; cook beans until tender, about 1 1/2 minutes. Drain; transfer to ice bath to cool. Drain again; cut beans into 1/2-inch pieces. Combine beans, radicchio, and fennel in a large bowl. Add vinegar, remaining 2 tablespoons walnut oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss; set aside.
  • Heat a grill or grill pan coated with olive-oil cooking spray until very hot. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until browned, about 3 minutes. Turn; continue cooking until browned and cooked through, 2 to 3 minutes more. Serve topped with reserved radicchio salad; garnish with walnuts.

Nutrition Facts : Calories 245 g, Cholesterol 73 g, Fat 11 g, Fiber 2 g, Protein 29 g, Sodium 339 g

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