SPICY CHICKEN AND STIR-FRIED GRAIN SALAD

Spicy Chicken and Stir-Fried Grain Salad image

Provided by Rick Martinez

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

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2 large boneless, skinless chicken breasts (about 1 pound)
4 large cloves garlic (1 clove sliced and 3 cloves finely grated)
2 sprigs fresh rosemary
Kosher salt
3 large heads Belgian endive or radicchio, leaves separated
2 large celery stalks, chopped
1 large sweet-tart apple, cored and sliced into thin wedges
1 1/2 cups red grapes, halved
3 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 tablespoon finely grated fresh ginger
1 serrano chile, stemmed, seeded and chopped
2 cups cooked grains such as quinoa, farro or brown rice
1 cup toasted pecans, chopped
3 scallions, thinly sliced
1/2 cup crumbled cheese such as blue, feta or queso fresco

Steps:

Combine the chicken, 1 sliced garlic clove, 1 sprig of the rosemary, 1 teaspoon salt and 1/2 cup water in a large saucepan and bring to a boil over high heat. Cover, reduce the heat to medium low and simmer until the chicken is cooked through, about 20 minutes. Set aside, covered, until ready to use.
Meanwhile, toss the endive with the celery, apple, grapes and vinegar in a large bowl; season with salt. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Meanwhile, strip the leaves from the remaining rosemary sprig and finely chop; add to the skillet along with the 3 finely grated garlic cloves, ginger and serrano. Cook, stirring frequently, until very fragrant, 3 to 4 minutes. Increase the heat to high and add the grains. Cook, tossing frequently, until the grains begin to brown, 3 to 4 minutes.
Using tongs, transfer the chicken to a cutting board. Discard the rosemary from the saucepan and transfer the broth to the skillet with the grains. Continue cooking until the broth has evaporated, about 4 minutes.
Slice the chicken 1/2 inch thick. Add the grains and chicken to the endive mixture and toss to combine; season with salt. Divide the salad among plates and top with the pecans, scallions and cheese.