Best Grilled Peppers And Goat Cheese Salad Recipes

PASTA SALAD WITH GRILLED LEMON CHICKEN, ROASTED PEPPERS AND GOAT CHEESE image

Yield 6 servings

Number Of Ingredients 19

1-1/2 cups lemon juice, divided
1 cup olive oil plus 3 tbsp,
divided, plus olive oil for brushing
1 lb boneless, skinless chicken breasts
Salt and Pepper
Cooking Spray
2 red bell peppers, stemmed, seeded and halved
2 yellow bell peppers, stemmed, seeded and halved
1 lb pasta (I prefer Fusilli with
this dish, but any pasta will work)
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 shallot, chopped
1/2 cup dry white wine
1/4 cup parsley, chopped
2 tbsp basil, julienne
1/2 cup black olives, chopped
1 cup fresh goat cheese (such as Montrachet) crumbled
1/2 cup grated Pecorino Romano cheese (or Parmesan)

Steps:

In a bowl whisk together 3/4 cup lemon juice and 1/2 cup olive oil. Season chicken on both sides with salt and pepper. Place chicken in a zip-top plastic bag and pour in lemon juice-olive oil marinade. Marinate for 1 hour, turning bag every 15 minutes. In same bowl combine remaining lemon juice and 1/2 cup olive oil to make a dressing, season with salt and pepper and refrigerate. Spray grill racks well with cooking spray and preheat grill to medium-high heat. Remove chicken from marinade, shaking off excess; discard marinade. Brush chicken and peppers well with olive oil and grill until well browned and cooked through. Place peppers in a zip-top plastic bag until cool enough to handle; remove skins and julienne. Remove chicken to a cutting board and cut into strips. Cook pasta in a large pot of boiling, salted water until al dente; drain. Rinse under cold running water until chilled. Toss with a touch of olive oil to prevent sticking and refrigerate. Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add onion, garlic and shallot and cook until garlic is just beginning to brown. Add wine and reduce until about a tablespoon or so is left in the pan. Add parsley, basil and olives. Season with salt and pepper and remove from heat. Add to dressing, and combine well. Remove chilled pasta from refrigerator. Add chicken, peppers and dressing. Toss well to coat. Add goat cheese and Romano, toss well to coat and serve immediately.

Grilled Peppers and Goat Cheese Salad image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 5

2 large red bell peppers
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
6 ounces aged goat cheese
1 small head lettuce, such as red leaf or Bibb

Steps:

Heat grill to high. Roast red peppers on grill until charred, turning as each side blackens. Transfer to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skin.
Lay peppers flat on a clean work surface. Using a sharp paring knife, cut open peppers and remove seeds and ribs. Slice into 1/2-inch-wide strips. Drizzle with 1 tablespoon oil, and season with salt and black pepper; set aside.
Slice goat cheese into four pieces, and place directly on grill. Heat, covered, until cheese starts to soften and melt. Remove from grill.
Place one piece on each serving plate. Arrange lettuce leaves next to cheese on each plate. Drizzle greens and cheese with remaining tablespoon oil; season lightly with salt and black pepper. Divide reserved peppers among plates; serve immediately.