Grilled Chicken Salad With Green Beans Capers And Olives Recipes

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GRILLED CHICKEN SALAD WITH GREEN BEANS, CAPERS AND OLIVES



Grilled Chicken Salad With Green Beans, Capers and Olives image

The key to a moist, juicy grilled boneless chicken breast is simple but crucial: Keep the heat moderate and don't overcook the chicken. Skin-on chicken is ideal. (It's not always easy to find; sometimes you'll see skin-on breasts that have breastbone and ribs attached, which you can easily remove. Or ask a butcher.) If boneless, skinless chicken is your only option, that's fine, but proceed with care and adjust the cooking time on the grill to about 3 minutes per side. Cook the chicken breasts just before making the salad and let them rest for a few minutes when they come off the grill, so juices can redistribute. Slice the meat on an angle while it's still slightly warm.

Provided by David Tanis

Categories     salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 boneless chicken breasts, preferably skin-on, trimmed (about 6 ounces each)
Salt and pepper
Zest of 1 lemon
1 teaspoon chopped rosemary
1/2 teaspoon grated garlic
2 tablespoons extra-virgin olive oil
Pinch of crushed red pepper flakes
3 tablespoons lemon juice
1/2 teaspoon grated garlic
1 teaspoon Dijon mustard
1 tablespoon chopped capers
3 tablespoons extra-virgin olive oil
Salt and pepper
1 cup pitted Niçoise olives
1/2 teaspoon grated garlic
2 tablespoons extra-virgin olive oil
1 pound small green beans or Romano beans, or a mixture, topped and tailed
Salt and pepper
4 hard-cooked eggs, quartered
Green and black olives, for garnish (optional)
2 tablespoons chopped parsley, for garnish
Handful of green or purple basil leaves, for garnish

Steps:

  • Marinate the chicken: Season breasts on both sides with salt and pepper. Sprinkle with lemon zest, rosemary, garlic, olive oil and red pepper flakes. Smear seasoning on meat to coat well and leave at room temperature for 15 minutes. (You may season the meat up to 4 hours ahead and store covered in refrigerator.)
  • Make the vinaigrette: In a small bowl, stir together lemon juice, garlic, mustard and capers. Whisk in olive oil and season to taste with salt and pepper.
  • Make the olive paste: Chop olives roughly with a food processor. Transfer to a bowl and stir in garlic and olive oil. (May be prepared in advance; keeps 1 week, refrigerated.)
  • Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool.
  • Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch - you want it to brown gradually. Cook for 4 to 5 minutes on the skin side, until skin is golden. Flip the chicken and cook on the other side for 2 minutes or so, until firm to the touch when pressed with index finger. (If using skinless breasts, reduce cooking time to about 3 minutes per side.) Remove chicken to a platter and let rest for 10 minutes.
  • To assemble salad: Put beans in a large bowl. Season with salt and pepper and dress with vinaigrette, coating well. Transfer beans to a large platter or individual plates. Cut breasts on an angle into 1/2-inch slices and lay on top. Quickly dab about 1 teaspoon olive paste on each breast and spread on meat with back of spoon. Surround with quartered egg and scattered olives, if using. Sprinkle with parsley and basil.

GRILLED CHICKEN AND OLIVE SALAD



Grilled Chicken and Olive Salad image

Make and share this Grilled Chicken and Olive Salad recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Chicken

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 16

2 chicken breasts
5 -6 green olives
5 -6 black olives
5 -6 stuffed olives
1/4 teaspoon black peppercorns, crushed
salt
1 tablespoon oil
1 bunch lettuce leaf
1 sprig rosemary
3 -4 fresh basil leaves
2 sprigs thyme
4 teaspoons olive oil
2 teaspoons lemon juice
salt
1/4 teaspoon white pepper powder
1/4 teaspoon sugar

Steps:

  • Wash, de-skin and clean the chicken breasts.
  • Pat dry with an absorbent kitchen towel.
  • Wash and finely chop the fresh herbs.
  • Wash lettuce and tear them into bite-sized pieces.
  • Marinate the chicken breasts in oil, salt, pepper and 1/2 tsp.
  • of the chopped fresh herbs.
  • Refrigerate for half an hour.
  • Mix olive oil, lemon juice, salt to taste, pepper, sugar and the remaining finely chopped fresh herbs to prepare the dressing.
  • Grill the chicken breasts in a pre-heated grill or a tawa on medium heat for 8-10 minutes or until done, turning once or twice, taking care it remains juicy.
  • Allow it to cool.
  • Cut into one-inch sized pieces.
  • Add olives, lettuce leaves and the dressing.
  • Toss lightly.
  • Serve immediately.

Nutrition Facts : Calories 443.6, Fat 31.7, SaturatedFat 6.3, Cholesterol 92.8, Sodium 328, Carbohydrate 7.5, Fiber 3.1, Sugar 2.1, Protein 33

MEDITERRANEAN GRILLED CHICKEN WITH GREEN OLIVE SALSA VERDE



Mediterranean Grilled Chicken with Green Olive Salsa Verde image

Provided by Bobby Flay

Time 3h50m

Yield 4 servings

Number Of Ingredients 17

1/2 cup brine from green olives, such as Picholine or Castelvetrano
1/4 cup pure olive oil
1/4 cup coarsely chopped fresh oregano, plus more for garnish
6 oil-packed anchovy fillets, finely chopped
4 cloves garlic, chopped to a paste
Zest and juice of 2 lemons
1 small Spanish onion, halved and thinly sliced
One 3 1/2- to 4-pound chicken, cut into 8 pieces (drumsticks, thighs and halved breasts with wings removed)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted green olives, such as Picholine or Castelvetrano
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 large clove garlic, chopped to a paste
Zest and juice of 1/2 lemon
Freshly ground black pepper
Pinch red chile flakes, optional

Steps:

  • For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours.
  • For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and chile pepper if using in a bowl. Let sit for at least 30 minutes at room temperature.
  • Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling.
  • Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde.

SEARED-CHICKEN SALAD WITH GREEN BEANS, ALMONDS, AND DRIED CHERRIES



Seared-Chicken Salad with Green Beans, Almonds, and Dried Cherries image

To get dinner on the table in a hurry, prep the chicken, green beans, and dressing up to a day in advance and refrigerate. Assemble the salad just before serving it.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 11

3 tablespoons olive oil
1 pound chicken breast cutlets (about 6)
Coarse salt and ground pepper
1/2 pound green beans, trimmed
3 tablespoons red-wine vinegar
1 tablespoon apricot jam
1 tablespoon Dijon mustard
5 ounces baby arugula
1 head radicchio, cored and shredded
1/3 cup dried cherries
1/4 cup sliced almonds

Steps:

  • In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
  • In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
  • Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.
  • In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.

Nutrition Facts : Calories 344 g, Fat 15 g, Fiber 4 g, Protein 31 g

GRILLED CHICKEN AND MIXED GREENS SALAD



Grilled Chicken and Mixed Greens Salad image

Finding foods that my husband will eat is sometimes a challenge. I came up with this salad in an effort to duplicate one of his favorite restaurant dishes. He ate very bite!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons unsweetened pineapple juice
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon pepper
2 pounds boneless skinless chicken breasts, julienned
8 cups torn mixed salad greens
2 large tomatoes, chopped
3/4 cup pineapple tidbits
4 green onions, sliced
Oil and vinegar salad dressing, optional

Steps:

  • In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

Nutrition Facts : Calories 383 calories, Fat 9g fat (0 saturated fat), Cholesterol 159mg cholesterol, Sodium 381mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 58g protein. Diabetic Exchanges

GREEN BEAN CHICKEN SALAD



Green Bean Chicken Salad image

Kylene Konosky of Jermyn, Pennsylvania dresses green beans, tomatoes and chicken in a pleasant basil vinaigrette, making a refreshing salad. "The flavors really blend well in the refrigerator, so this salad tastes even better the second day," she writes.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/3 cup red wine vinegar
1/4 cup minced fresh basil or 4 teaspoons dried basil
1 tablespoon plus 2 teaspoons olive oil, divided
2 teaspoons sugar
1/8 teaspoon salt
1 pound boneless skinless chicken breasts, cubed
1 pound fresh green beans, trimmed
2 plum tomatoes, chopped

Steps:

  • In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat., Place green beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving.

Nutrition Facts : Calories 225 calories, Fat 7g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

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Top Asked Questions

How to make grilled chicken salad?
To make grilled chicken salad: In a large salad bowl, add greens, sliced grilled chicken breast, raspberries, tomatoes, feta, nuts and red onion. Drizzle with healthy poppyseed dressing and toss gently to combine.
How do you cook beans and chicken on a grill?
Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool. Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch — you want it to brown gradually.
How do you cook chicken on a Weber gas grill?
Heat grill to medium-high. Season chicken with coriander, oregano, salt, and pepper. Grill, covered, turning halfway through, until golden and no longer pink, 18 to 22 minutes. Let rest 5 minutes, then slice. Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper.
How long do you cook chicken on a griddle Grill?
Grill on medium high heat (450 degrees F) for 10 minutes, flipping once. Rest under foil for 5 minutes. To make grilled chicken salad: In a large salad bowl, add greens, sliced grilled chicken breast, raspberries, tomatoes, feta, nuts and red onion.

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