Mediterranean Grilled Chicken Salad
Submitted by mytquinn
Mediterranean grilled chicken salad with broiled chicken, potatoes, mushrooms, and green beans, all marinated in a tarragon-Dijon vinaigrette and arranged as a composed plate.
YIELD
2 servingsPREP
25 minCOOK
25 minREADY
80 minEverything in this salad shares the same tarragon-Dijon vinaigrette, which is the smart move that ties it together. Potatoes, mushrooms, and green beans get tossed in a third of it and stand for 15 minutes while the chicken breasts marinate in the rest.
The chicken goes under the broiler for about 8 minutes, turning once. While it cooks, the marinated vegetables sit at room temperature, which makes them taste more alive on the plate than if they’d been refrigerated.
Slice the chicken, arrange everything on individual plates, and scatter red onion and cherry tomatoes over the top. It reads like a restaurant salad and takes about 30 active minutes.
Kitchen Tips
- Discard the vinaigrette used for the chicken before broiling. Using marinade that’s touched raw chicken as a finishing sauce is a food safety issue.
- Cook the potatoes until just tender, not falling apart. They’ll hold their shape better when dressed and marinated.
- Tarragon is the flavor that makes this feel distinctly French-Mediterranean. Fresh is worth it here if you can find it.
Ingredients
Directions
In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain.
Meanwhile, make vinaigrette:
In bowl whisk together all vinaigrette ingredients.
Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with ⅓ cup of the vinaigrette to coat.
Cover; let stand 15 minutes. Heat broiler.
Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes.
Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once.
To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally.
Sprinkle with onion and garnish with cherry tomatoes.
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