Watercress And Radicchio Salad With Barbecued Chicken Breast Recipes

BBQ CHICKEN SALAD

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
• In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
• In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

CHICKEN WITH WATERCRESS SALAD

Steps:

• Heat grill to medium-high. In a large bowl, combine oil and lemon juice; season dressing with salt and pepper.
• Lay chicken flat. Holding a sharp knife parallel to work surface, split each chicken breast in half horizontally. Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.
• Clean and oil grill. Grill chicken until cooked through, 1 to 2 minutes per side. To bowl with dressing, add watercress, radishes, and avocado and toss to combine. Serve chicken topped with watercress salad.

WATERCRESS, RADICCHIO & GREEN BEAN SALAD WITH GOAT CHEESE FOR 2

Steps:

• Put the herbs in food processor and chop.
• With the processor running drop in the garlic and mince.
• Add egg yolk,vinegar, mustard and salt process for 1/2 minute.
• With the machine rtunning slowly add the oil through the feed tube.
• Process for a few seconds after the oil has been added.
• Just before serving combine beans, watercress, lettuce, radicchio& cheese in a chilled bowl.
• Toss with dressing (use as much or as little as you like).
• Season with Pepper.

WATERCRESS, RADICCHIO, AND RADISH SALAD

Steps:

• In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.

RADICCHIO AND WATERCRESS SALAD WITH PARMESAN CURLS

Steps:

• In a small bowl whisk together the vinegar, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking , and whisk the dressing until it is emulsified. In a large bowl toss together the watercress, the radicchio, and the scallions, pour the dressing over the salad greens, and toss the mixture well. Transfer the salad to a serving bowl and arrange the Parmesan curls on top.

RADICCHIO, WATERCRESS AND WALNUT SALAD

Steps:

• In a small bowl, whisk together the vinegars and walnut oil. Season to taste with salt and pepper. Set aside.
• Carefully peel off the leaves of the head of radicchio. Select the four best leaves and place one on each of four plates. Finely shred the rest into strips 1/4-inch wide.
• In a bowl, combine the shredded radicchio with the watercress. Whisk the dressing again, pour it over the radicchio and watercress and toss. Divide this mixture over the whole radicchio leaves. Scatter the walnuts and cheese over each serving. Serve at once.

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME

Steps:

• Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
• While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
• Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
• When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
• Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
• Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
• Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.