Best Grilled Chicken With Gremolata And Arugula Salad Recipes

PAN-GRILLED CHICKEN WITH GREMOLATA

Steps:

• Heat a grill pan over medium-high heat. Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper. Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.
• While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste. In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste.
• Slice the breasts, against the grain and serve with the gremolata.

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
• Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
• Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
• Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
• Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

GRILLED CHICKEN, PEACH, AND ARUGULA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
• Brush 1 teaspoon oil onto cut-side of peaches.
• Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
• Brush remaining oil onto both sides of chicken breasts and season with salt.
• Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
• Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND BLUE CHEESE

Steps:

• Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
• Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
• In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

GRILLED CHICKEN WITH ARUGULA SALAD

Steps:

• In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.