GRILLED CHICKEN SALAD WITH APPLES AND ROQUEFORT

Grilled Chicken Salad with Apples and Roquefort image

Yield Serves 4

Number Of Ingredients 17

Previous Next

3 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 cup extra-virgin olive oil
4 boneless, skinless chicken breast halves, pounded to an even 1/4-inch thickness
Kosher salt
1 Belgian endive, leaves separated and sliced
2 cups frisée lettuce, chopped
1 1/3 cups baby arugula
1 cup diced radicchio
1 avocado, halved, pitted, peeled, and diced
1 Gala apple, cored and julienned
1 cup Candied Paprika Pecans (page 29)
Red Wine Citrus Vinaigrette (page 244)
1 3/4 ounces Roquefort or other blue cheese, crumbled (1/3 cup)

Steps:

Heat your grill to high. Use a lightly oiled kitchen towel to carefully grease the grill grate.
In a small bowl, combine the mint, tarragon, thyme, zest, pepper, and oil. Generously season the chicken with salt, then rub the herb oil all over. Grill the chicken, turning once, until just cooked through, about 3 minutes. Transfer to a cutting board and let rest while you make the salad.
In a large bowl, gently toss the endive, frisée, arugula, radicchio, avocado, apple, and pecans with the vinaigrette until well mixed.
Divide the salad among serving plates. Slice the chicken and divide among the salad. Sprinkle the cheese over the chicken. Serve immediately.
c'est bon
To get an even 1/4-inch-thick chicken breast, you don't simply pound away. Put the chicken breast smooth side down on a work surface. Cut a slit lengthwise straight down the center, stopping 1/4 inch from the bottom. At the base of the slit, turn the knife 90 degrees and cut along one side parallel to the bottom of the chicken, but don't cut through the end. Repeat on the other side. Open the two flaps you've just created. Gently pound the chicken until nice and flat.