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Grilled Chicken Summer Salad


Grilled Chicken Summer Salad Recipe

Ingredients:
  • 5 tablespoons red-wine vinegar
  • 1 tablespoon plus 2 teaspoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 small garlic cloves, minced
  • 3/4 teaspoon sugar
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup chopped chives
  • 4 cups water
  • 1/3 cup kosher salt
  • 2 tablespoons sugar
  • 4 garlic cloves, smashed
  • 1 teaspoon black peppercorns
  • 1 bunch radishes
  • 4 Persian cucumbers or 1 seedless cucumber
  • 1/2 cup packed flat-leaf parsley leaves
  • 1 (15-to 19-ounces) can chickpeas, rinsed and drained
  • 1/4 cup finely chopped red onion
  • 1 tablespoon chopped mint
  • 1 pound haricorts verts or other green beans
  • 1/2 cup whole almonds with skin,
  • and coarsely chopped
  • 3/4 pound fresh cremini mushrooms, halved
  • 3/4 pound fresh shiitake mushrooms, stems reserved for another use and caps halved
  • 2 pounds skinless boneless chicken thighs
  • 1/3 cup basil pesto
  • 2 medium tomatoes, cut into 1/2-inch-thick wedges
  • 1/4 cup thinly sliced basil
  • 4 cups thinly sliced romaine, Bibb, and/or Boston lettuce
  • Equipment: a perforated grill sheet
Directions:
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