Welcome!

Shopping online at Lobel's of New York is completely safe.

 

We need your email address in order to send confirmation of your order and to set up your customer account. We do not give out our customer information to anyone, ever. However, if you prefer to submit your payment information over the phone, call 1-877-783-4512.





Log in


I Forgot My Password

Not a member yet? Sign up!

 
 
 

Mediterranean Grilled Chicken Salad

Cooking method: Grilling
Serves 6
This chicken salad is a composed salad, which means each ingredient is tossed with the vinaigrette separately before being assembled on a serving platter. Like all chicken salads, this can be partially made ahead of time and then served at room temperature.

INGREDIENTS

Salad

1 lb. small red potatoes
1/2 lb. haricots verts or slender green beans, trimmed
Vegetable oil cooking spray
12 to 14 cherry tomatoes, halved or left whole, depending on size
2 tsp. chopped fresh tarragon, for garnish

Vinaigrette

1/4 cup white wine vinegar
2 tsp. chopped shallots
2 tsp. dijon mustard
2 tsp. chopped fresh tarragon
Salt, to taste
Black pepper, freshly ground, to taste
4 to 6 12-inch metal skewers

DIRECTIONS

1. Place the chicken in a single layer in a shallow glass or ceramic dish and pour the marinade over it, turning a few times to coat. Cover and refrigerate for at least 1 hour and as long as 6 hours.

2. Put the potatoes in a saucepan and add cold water to cover by several inches. Bring to a boil over high heat and cook for 10 to 12 minutes just until fork tender. Drain and cool. Do not overcook.

3. Blanch the haricots verts in boiling water to cover for about 1 minute. Drain and cool.

4. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.

5. To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, shallots, mustard, and tarragon. Season to taste with salt and pepper. Set aside.

6. Lift the chicken from the marinade. Discard the marinade. Grill the chicken for 12 to 16 minutes, turning several times, until cooked through. Slice into thin strips.

7. Thread the potatoes on metal skewers and grill for about 5 minutes until lightly browned. Cut into halves or quarters, depending on their size. Transfer to a bowl and toss with about 5 tablespoons of vinaigrette.

8. Meanwhile, in a separate bowl, toss the haricots verts with 3 or 4 tablespoons of vinaigrette. In another bowl, toss the cherry tomatoes with 3 or 4 tablespoons of vinaigrette.

9. Assemble the salad by spreading the beans on a platter. Top the beans with the potatoes and then the chicken. Arrange the tomatoes around the chicken and sprinkle the salad with tarragon. Drizzle a little vinaigrette over the salad and serve.


This recipe is from Prime Time: The Lobels' Guide to Great Grilled Meats

© Lobel's of New York