Green Goddess Grilled Chicken Salad
Source of Recipe
From "The Herbfarm Cookbook" by Jerry Traunfeld
List of Ingredients
- 2 cups Green Goddess Dressing (recipe follows)
- 4 boneless, skinless chicken breasts (about 1-1/2 lbs.)
- 1 Tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 Tbsp Dijon mustard
- Salt and freshly ground black pepper to taste
- 6 cups young salad greens, or use commercial mesclun mix (sometimes called field salad or spring mix)
- 1 ripe avocado, quartered, peeled and sliced
- 2 medium vine-ripe tomatoes, cut into 8 wedges each
- Optional garnish: tarragon sprigs, snipped chives, or edible flowers (such as mustard, arugula, scarlet runner bean, or nasturtium)
Instructions
- Prepare the dressing as much as two days ahead and store, tightly covered, in the refrigerator.
- Start a charcoal fire in an outdoor grill or preheat a gas grill to medium-high. In a mixing bowl, toss the chicken breasts with the oil, garlic, mustard, salt and pepper. Adjust the grill rack 4 inches from the fire. When the charcoal is ashed over and medium-hot or the gas grill is preheated, lay the chicken on the grill and cook, uncovered, until the underside is well marked, about 4 minutes. Turn and cook the other side until the chicken is firm to the touch and no pink remains when you peek at the center with the tip of a knife, 4 to 6 minutes. (The chicken breasts can also be broiled in the same manner.) Let the chicken cool slightly while preparing the greens.
- Wash the salad greens by swishing them in a deep basin of cold water. Lift them from the water and spin dry or pat dry in a clean towel. In a large mixing bowl, toss the salad greens with 1/2 cup of the dressing until they are well coated. Divide the greens among 4 dinner plates. With a thin-bladed knife, slice the chicken breasts 1/4-inch thick on a diagonal. Arrange the slices of chicken on top of the greens in a fan shape and arrange the avocado and tomatoes beside it. Spoon additional dressing in a band across the chicken. Garnish, if desired, with tarragon, chives, or edible flowers. Serve the salads right away. Pass the remaining dressing at the table.
Makes 4 servings.
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GREEN GODDESS DRESSING
3/4 cup (gently packed) fresh French tarragon leaves
3/4 cup snipped fresh chives
3/4 cup (gently packed) fresh flat-leaf parsley leaves
6 anchovy fillets
1/4 cup freshly squeezed lemon juice
1/2 tsp salt
6 Tbsp extra-virgin olive oil
3/4 cup sour cream, plain whole milk, or lowfat yogurt
Freshly ground black pepper to taste
Purée the herbs, anchovies, lemon juice and salt in a blender or food processor. With the machine running, add the oil in a slow stream. Scrape down the sides. Add the sour cream and pepper; process until smooth. Store, tightly covered, in the refrigerator for up to 3 days.
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