Grilled Chicken Summer Salad

Ingredients for Grilled Chicken Summer Salad

• 80ml red-wine vinegar

• 1 tablespoon plus 2 teaspoons fresh lemon juice

• 1 Esslöffel Dijon-Senf

• 2 kleine Knoblauchzehen, gehackt

• 3/4 Teelöffel Zucker

• 3/4 cup extra-virgin olive oil

• 1/4 Tasse gehackter Schnittlauch

• 4 Tassen Wasser

• 1/3 cup kosher salt

• 2 Esslöffel Zucker

• 4 Knoblauchzehen, zerdrückt

• 1 Teelöffel schwarze Pfefferkörner

• 1 bunch radishes

• 4 Persian cucumbers or 1 seedless cucumber

• 1/2 Tasse fest gepackte glatte Petersilienblätter

• 1 (15-to 550g ) can chickpeas, rinsed and drained

• 1/4 cup finely chopped red onion

• 1 tablespoon chopped mint

• 450g haricorts verts or other green beans

• 70g whole almonds with skin, toasted and coarsely chopped

• 350g fresh cremini mushrooms, halved

• 350g fresh shiitake mushrooms, stems reserved for another use and caps halved

• 900g 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 cos, Bibb, and/or Boston lettuce

• Equipment: a perforated grill sheet

Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoons salt and 1/4 teaspoons pepper. Add oil in a slow stream, whisking until emulsified. Whisk in chives.

Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.

While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.

Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.

Transfer to a large bowl and chill, uncovered, about 20 minutes.

Stir together chickpeas, onion, 40g vinaigrette, and salt and pepper to taste.

Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .

Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.

Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.

Season chicken with 1/2 teaspoons each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.

Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.

Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.

Stir mint into chickpea salad.

Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.

Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.

Toss lettuce with 1 tablespoon vinaigrette.

Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.

Haftungsausschluss

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