GRILLED CHICKEN WITH GREEN BEANS AND BUTTERMILK DRESSING

Grilled Chicken with Green Beans and Buttermilk Dressing image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/2 cup buttermilk
1/4 cup low-fat mayonnaise
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 small clove garlic, finely chopped
Finely grated zest and juice of 1/2 lemon (about 1 teaspoon zest and 1 tablespoon juice)
Kosher salt and freshly ground black pepper
8 ounces green beans, trimmed
1 tablespoon extra-virgin olive oil, for plus more for brushing
Kosher salt and freshly ground black pepper
2 small red onions, cut into thick rings
4 boneless skinless chicken breast halves (about 2 pounds), butterflied and separated to make 8 thin cutlets
2 lemons, 1 halved and 1 quartered

Steps:

For the buttermilk dressing: Whisk together the buttermilk, mayonnaise, chives, parsley, garlic, lemon zest and juice and 1 tablespoon water in a medium bowl. Season with salt and pepper and set aside.
For the grilled chicken and beans: Preheat a grill or grill pan (over 2 burners) to medium-high heat. Make a double thickness of aluminum foil about 18 inches square. Toss the green beans with the olive oil and salt and pepper to taste and spread on one half of the foil. Fold the foil to seal the green beans in a rectangular package, leaving a little dome at the top. Put the green bean package on the grill and grill until tender, about 18 minutes. Remove from the grill and let the beans steam in the package until ready to serve.
Meanwhile, brush the onion rings with olive oil and season with salt and pepper. Grill on the other side of the grill until charred and tender, 8 to 10 minutes. Remove to a bowl when done.
Sprinkle the chicken with salt and pepper, brush with olive oil and squeeze the 2 lemon halves over. Grill the chicken, turning once, until cooked through, about 3 minutes per side. During the last 2 minutes, add the lemon quarters to the grill just to char.
To serve: Empty the green beans into the bowl with the onions and toss with 3 tablespoons of the dressing. Mound the vegetables on plates or a platter and top with the chicken. Drizzle with the remaining dressing and garnish with the grilled lemon wedges.