Tuesday, May 13, 2008

Spicy Grilled Chicken Salad

I have posted so many chicken recipes, and nothing else. I promise you, we eat other foods. Although, we do eat a lot of chicken....as I am on the perpetual uphill journey of watching the waist line. But, it just so happens, I have the time to post when we are having chicken for dinner.
Next time....beef.

This salad is a variation on a recipe I found this month in Sunset magazine.

Today, Miles helped me with dinner prep.

For the marinade you'll need a lemon, ground cumin, smoked paprika, salt, pepper, and olive oil. Smoked paprika can be hard to find depending on where you live.
For most, you'll find it in a speciality store. If not, it can be found online. If need be, you can use regular paprika. It's not the same flavor, but it will do in a pinch.

In a bowl combine 2 teaspoons finely grated lemon zest,

the juice of one lemon,

two tablespoons olive oil,

one teaspoon ground cumin,

one teaspoon smoked paprika,

a half a tablespoon salt,

and lots of freshly ground pepper.

Whisk all the ingredients until well blended.

Next, take about four boneless, skinless chicken breast halves (approx. 2 lbs). Trim, wash & dry. Then cover with plastic wrap, and pound.

Always wash your hands after handling raw poultry!

Place the chicken on a plate & coat with the marinade. Refrigerate until ready to grill, or up to a day.

To make the salad dressing you will need some olive oil, white wine vinegar, harissa paste, salt, and pepper.
is a North African chili paste, that is made with coriander, caraway, and cumin. Again, it can be found online. If you can't find it, you can substitute another chili paste, like red curry paste, or sambal.
In a small bowl, whisk together 2 tablespoons olive oil, 1/2 tablespoon vinegar, and 1 teaspoon of harissa (or more depending on how spicy you like it).

For the salad you'll need some mixed greens, carrots, red onion, red bell pepper, and some Kalamata olives.

Cut the bell pepper in thin strips,

and about two small carrots into matchsticks.

I use about half of a small red onion. Slice in half & then thinly slice across.

Lastly, add about a quarter of a cup of sliced, pitted Kalamata olives.

Toss all the salad ingredients in a serving large bowl.

Grill the chicken breasts about 4 minutes per side. Let rest 5 minutes, and then slice into strips.

To finish, add dressing to the salad, and toss.

Top with the sliced chicken & serve.

Here is a kid-friendly version of this dinner. Serve the sliced chicken, with some of the sliced bell pepper, or carrots, some cheese, and bread with butter.

Spicy Grilled Chicken Salad

Adapted from Sunset magazine
Makes 4 main course salads

1 teaspoon grated lemon zest
juice of 1 lemon
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 tablespoon kosher salt
freshly ground pepper
2 pounds boneless skinless chicken breasts
8 cups mixed greens
2 medium carrots, peeled & sliced into matchsticks
1 red bell pepper, thinly sliced
1/4 cup sliced pitted kalamata olives
1/2 medium red onion, thinly sliced
2 tablespoons olive oil
1/2 tablespoon white wine vinegar
1 teaspoon harissa

Pound the chicken breast thin between pieces of plastic wrap. Whisk the lemon zest, lemon juice, olive oil, cumin, smoked paprika, kosher salt & pepper together in a small mixing bowl. Pour the marinade over the chicken & toss to coat. Cover & chill for 3 hours, or overnight.
Prepare a grill. Cook the chicken for about 4 minutes per side, or until cooked through. Transfer to a cutting board & cover with foil to rest.
While the chicken is cooking, whisk the dressing ingredients together in a small bowl.
When ready to serve, slice the chicken into strips. In a large serving bowl, combine the mixed greens, carrots, bell pepper, olives, red onion & sliced chicken. Toss with the dressing & serve.
Click here for the printable recipe.


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