Reviews (1) Add Rating & Review 48 Ratings 5 star values: 13 4 star values: 11 3 star values: 10 2 star values: 12 1 star values: 2 Martha Stewart Member Rating: Unrated 05/28/2013 testing
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Gallery Grilled Chicken Salad Credit: Dana Gallagher Recipe Summary prep: 35 mins total: 2 hrs 35 mins Servings: 10
Ingredients Ingredient Checklist 3/4 cup extra-virgin olive oil, divided 2 tablespoons plus 1/3 cup fresh lemon juice (from 3 or 4 lemons), divided 1 tablespoon plus 1 teaspoon minced garlic (4 cloves), divided 5 boneless, skinless chicken-breast halves (10 to 11 ounces each) 12 chicken drumsticks 2 cups shelled fresh peas (from 2 pounds in pods) 2 tablespoons minced shallot 2 tablespoons Dijon mustard 1 teaspoon coarse salt 1/2 cup chopped fresh mint leaves, plus 1/2 cup packed fresh mint leaves (from 2 bunches) 1 to 2 heads butterhead lettuce such as Bibb or Boston, trimmed and separated into leaves
Gallery Grilled Chicken Salad Credit: Dana Gallagher
Recipe Summary prep: 35 mins total: 2 hrs 35 mins Servings: 10
Gallery
Grilled Chicken Salad Credit: Dana Gallagher
Grilled Chicken Salad
Credit: Dana Gallagher
Grilled Chicken Salad
Recipe Summary prep: 35 mins total: 2 hrs 35 mins Servings: 10
Recipe Summary
prep: 35 mins total: 2 hrs 35 mins
Servings: 10
prep: 35 mins
total: 2 hrs 35 mins
prep:
35 mins
total:
2 hrs 35 mins
Servings: 10
10
Ingredients
Ingredients
- 3/4 cup extra-virgin olive oil, divided 2 tablespoons plus 1/3 cup fresh lemon juice (from 3 or 4 lemons), divided 1 tablespoon plus 1 teaspoon minced garlic (4 cloves), divided 5 boneless, skinless chicken-breast halves (10 to 11 ounces each) 12 chicken drumsticks 2 cups shelled fresh peas (from 2 pounds in pods) 2 tablespoons minced shallot 2 tablespoons Dijon mustard 1 teaspoon coarse salt 1/2 cup chopped fresh mint leaves, plus 1/2 cup packed fresh mint leaves (from 2 bunches) 1 to 2 heads butterhead lettuce such as Bibb or Boston, trimmed and separated into leaves
Directions
Whisk together 1/4 cup oil, 2 tablespoons lemon juice, and 1 tablespoon garlic. Pour over chicken, and refrigerate 2 hours.
Cook peas in a large pot of boiling water until just tender, 2 to 3 minutes. Drain, and submerge in ice water to stop the cooking and retain color.
Preheat grill to medium-high heat or set up grill for indirect heat. Remove chicken from marinade, and grill chicken, turning often, until internal temperature reaches 165 degrees, 15 to 20 minutes for drumsticks and 20 to 25 minutes for breasts. Let cool, and refrigerate until ready to serve. Just before serving, cut chicken breasts into thick slices.
Whisk together remaining 1/2 cup oil, 1/3 cup lemon juice, and 1 teaspoon garlic, the shallot, mustard, salt, and chopped mint in a medium bowl. Arrange lettuce, whole mint leaves, and peas on a large serving platter. Toss chicken in dressing, and arrange on salad. Pour remaining dressing over salad.
Reviews (1)
Add Rating & Review 48 Ratings 5 star values: 13 4 star values: 11 3 star values: 10 2 star values: 12 1 star values: 2
Martha Stewart Member Rating: Unrated 05/28/2013 testing
Reviews (1)
Add Rating & Review 48 Ratings 5 star values: 13 4 star values: 11 3 star values: 10 2 star values: 12 1 star values: 2
Add Rating & Review
48 Ratings 5 star values: 13 4 star values: 11 3 star values: 10 2 star values: 12 1 star values: 2
48 Ratings 5 star values: 13 4 star values: 11 3 star values: 10 2 star values: 12 1 star values: 2
48 Ratings 5 star values: 13 4 star values: 11 3 star values: 10 2 star values: 12 1 star values: 2
5 star values: 13 4 star values: 11 3 star values: 10 2 star values: 12 1 star values: 2
Martha Stewart Member Rating: Unrated 05/28/2013 testingMartha Stewart Member
Rating: Unrated 05/28/2013
testing
Rating: Unrated
All Reviews for Grilled Chicken Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Chicken Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest