Grilled Chicken Breast With Arugula And Olive Thyme Vinaigrette Recipes

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.

MARINATED CHICKEN BREAST WITH ARUGULA

Steps:

• Whisk together the oil, lemon zest and juice, vinegar, mustard, tarragon, honey, 1/4 teaspoon salt and some pepper in a medium bowl. Place the chicken in a large resealable bag and pour in half of the dressing. Seal the bag and allow the chicken to marinate in the fridge for at least an hour. Reserve the remaining dressing for the arugula.
• Preheat a grill to medium high. Remove the chicken from the marinade, season with some salt and pepper and grill until cooked through, 3 to 4 minutes per side. Grill the lemon halves cut-side down until grill marks appear, about 6 minutes. Transfer the chicken and lemon to a platter.
• Pour the remaining dressing over the arugula and toss to coat. To serve, place 1 chicken breast on each plate and top with the arugula, a sprinkling of Parmesan and a grilled lemon half.

HERBY LEMON GRILLED CHICKEN BREAST SALAD

Steps:

• Place a bit of the herby lemon vinaigrette in a low, wide dish. Then pound the chicken breasts to an even thickness of about 1/2" (I place the chicken in a large resealable plastic baggie and pound with a kitchen mallet) and arrange it in the dish. Add more of the vinaigrette, as needed, and spoon it over the chicken to cover. Reserve any unused vinaigrette for topping a fresh green salad or veggies. Cover chicken and place in refrigerator to marinate for one to two hours.
• Remove chicken from refrigerator. Heat grill to medium to medium-high heat, about 400° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil or olive oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
• Place cut sides of lemon halves on grill for just a minute or two, until charred and softened. Remove to a plate to cool. Oil grill grates again and place marinated chicken breasts on the grates. Grill for about 3 to 4 minutes, or until nicely charred. Flip chicken and grill for another 3 to 4 minutes on the second side, until nicely charred and an instant read thermometer reaches 160°F. Then pull the chicken off the grill, to a platter, to rest for a few minutes and continue to cook to 165°F. This will help to ensure that your chicken doesn't dry out from over cooking it.
• While chicken is resting, arrange arugula on a platter. Drizzle just a bit of olive oil over the top, followed by a squeeze of grilled lemon halves. Add grape tomatoes, course salt, and freshly ground black pepper. Arrange chicken breasts simply over the top of the salad and then sprinkle with fresh thyme leaves.

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 PEACH, CHICKEN & ARUGULA SALAD

Steps:

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• Honey Lemon Vinaigrette
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• Mix together oil and lemon juice, then add honey until the vinaigrette is sweetened to your liking.
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• Salad
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• Rub chicken breast with olive oil, salt, and pepper.
• Turn barbecue on high, allowing to heat for 10 minutes.
• Cut peach, separating each half, and rub with olive oil.
• Once barbecue has heated, turn to medium heat, placing peaches, chicken, and prosciutto on grill.
• Cook prosciutto for about a minute until crispy, then remove.
• Cook peaches until they are lightly charred, and have grill marks, about 10 minutes, and remove.
• Cook chicken until it reach 165F, about 15-20 minutes.
• While peaches and chicken are cooking, roast your walnuts in a pan on medium heat.
• Once walnuts start to become toasted, sprinkle with a generous pinch or two of brown sugar, a generous pinch of salt, and if you have leftover drippings from cutting the peach, add that to the pan. If not, just add a splash of water, allowing the brown sugar to caramelize into a sauce.
• Once walnuts are coated with the caramelized sugars, allow it to brown lightly before removing from the heat.
• Once chicken is finished cooking, remove from the grill and allow to rest at least ten minutes.
• While chicken is resting, place a large handful of arugula on each plate, drizzle about a tablespoon of the vinaigrette over it, followed by crumbling a piece of prosciutto and some goat cheese on the salad. Finish with chopped candied walnuts, a grilled peach, and sliced chicken breast.

GRILLED CHICKEN BREAST WITH ARUGULA AND OLIVE THYME VINAIGR

Steps:

• In a blender or possibly small food processor blend together the olives, the garlic, the mustard, the vinegar, 1/2 tsp. of the thyme, and salt and pepper to taste, with the motor running add in 3 Tbsp. of the oil in a stream, and blend the vinaigrette till it is emulsified. Add in the tomato and the water and blend the vinaigrette till it is smooth. Brush the chicken and the bell pepper with the additional oil, season them with salt and pepper, and grill them on an oiled rack set 5 to 6 inches over glowing coals, or possibly in a warm well-seasoned ridged grill pan, covered, over moderately high heat, for 5 min on each side, or possibly till the bell pepper is just tender and the chicken is cooked through. Transfer the chicken and bell pepper to cutting board, cut the bell pepper into thin strips, and slice the chicken on the diagonal into 1/4-inch-thick pcs. In a bowl toss the chicken pcs with the remaining 1 tsp. thyme and salt and pepper to taste. Divide the arugula, the endive, the bell pepper, and the chicken between 2 plates and pour half the vinaigrette over each serving. Serves 2.

GRILLED CHICKEN BREAST WITH ARUGULA AND OLIVE THYME VINAIGRETTE

Steps:

• In a blender or small food processor blend together the olives, the garlic, the mustard, the vinegar, 1/2 teaspoon of the thyme, and salt and pepper to taste, with the motor running add 3 tablespoons of the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato and the water and blend the vinaigrette until it is smooth. Brush the chicken and the bell pepper with the additional oil, season them with salt and pepper, and grill them on an oiled rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until the bell pepper is just tender and the chicken is cooked through. Transfer the chicken and bell pepper to cutting board, cut the bell pepper into thin strips, and slice the chicken on the diagonal into 1/4-inch-thick pieces. In a bowl toss the chicken pieces with the remaining 1 teaspoon thyme and salt and pepper to taste. Divide the arugula, the endive, the bell pepper, and the chicken between 2 plates and pour half the vinaigrette over each serving.

GRILLED CHICKEN, GRAPEFRUIT AND ARUGULA SALAD

Steps:

• Lay 1 oz (30 g) arugula and 1Tbsp. ( 15 mL) mint leaves evenly over 4 large chilled salad plates.Arrange diced chicken and grapefruit segments on top of greens.Sprinkle with Feta cheese and olives.Drizzle Sunkist Grapefruit Vinaigrette.Serve immediately.**Use Sunkist® grapefruit, Pummelo, Oroblanco, or MelogoldSunkist® Grapefruit VinaigretteWhisk juice, zest and vinaigrette together.Cover and refrigerate until need.**Use Sunkist® grapefruit, Pummelo, Oroblanco, or MelogoldMakes 1 1/2 Cups (375 mL)Source: Sunkist Growers Inc.Recipe and photo provided by Sunkist Growers Inc. All rights reserved.

GRILLED CHICKEN PAILLARD WITH ARUGULA AND LEMON VINAIGRETTE

Steps:

• Place the chicken breasts one at a time in between to pieces of parchment paper or plastic wrap and pound to a ¼-inch thickness. You can use a meat mallet or a rolling pin. The idea is to get the chicken to an even thickness all around. Remove from the paper and place in a glass baking dish and squeeze the juice of 1 lemon on top. Drizzle with an equal amount of olive oil. Sprinkle with ½ teaspoon sea salt or kosher salt and black pepper to taste. Allow to sit at room temperature for 30-60 minutes.
• Heat the grill to medium. In the meantime, prepare the salad dressing. Cut the garlic clove in half and rub the inside of a medium bowl with the cut side of the garlic. Add the garlic to the bowl. To the bowl, add 3 Tablespoons lemon juice, Dijon mustard, ½ teaspoon sea salt, and black pepper to taste. Whisk to combine. Pour ½ cup olive oil into the bowl, whisking constantly to emulsify. Taste for seasoning and tartness. Add more oil if necessary.
• Remove chicken from marinade and grill a few minutes on both sides until golden brown. Place on a cutting board. Arrange the arugula on a platter and drizzle with enough of the dressing to coat lightly. Cut the chicken into strips and arrange on top of the arugula. Scatter tomatoes on top and drizzle a little more dressing. Or arrange the chicken on a platter and top with dressed arugula leaves and tomato.