Friday, May 22, 2009

Grill Chicken Salad

Servings: 4

  • Chicken breasts (boneless) & wings - 2 lb (1 kg), with skin-on
  • Baby spinach - 4-6 cups, fresh, rinsed and drained
  • Strawberries - 2 cups, sliced into bite size pieces
  • Pears - 2, cut into bite size pieces
  • Lime juice - 2 tbsp, freshly squeezed
  • Salt & pepper - to taste
  • Honey - 1 tbsp
  • Extra virgin olive oil - 2 tbsp

  • For Marinade:
  • Salt - to taste (account for the saltiness of the chicken stock)
  • Black pepper - 1 tsp
  • Chili powder - 1 tsp
  • Chicken stock - 2 cups
  • Italian seasoning - 1 tbsp
  • Garlic paste - 1 tsp
  • 1. Prepare the marinade by whisking together all the ingredients. Soak the chicken in the marinade, seal and marinate overnight, refrigerated or minimum of 2 hours.
  • 2. Heat your oven to 350F(180C). On a baking sheet spray some olive oil. Place the chicken pieces and spray some more oil over the chicken. Loosely cover with a aluminum foil and roast for 45 min. This is to keep the chicken breast meat moist and juicy.
  • 3. After the 45 min, remove the foil and broil/grill the chicken for 4-5 min or till the skin is crispy and charred. Remove from the oven and let it rest while you prepare the salad.
  • 4. Chop the pears and strawberries to bite size pieces, set aside. Rinse the baby spinach carefully to get rid of any dirt, place in a colander to drain off any excess water. Tear the large leaves of the baby spinach or leave it whole.
  • 5. In a large bowl whisk together the honey, olive oil, lime juice, salt & pepper. Toss the fruits in the dressing gently as not to mash up the fruits. Add the spinach leaves and gently toss to combine everything.
  • 6. Back to the chicken, leave the chicken wings as they are, but cut up the chicken breast fillets into 2 inch long and 1/2 inch wide pieces.
  • 7. In serving plates, arrange 1/4 of the spinach-fruit salad and then top it with a portion of the grilled chicken. Bon App├ętit!


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