Grilled Chicken Salad With Romesco Sauce Recipes

GRILLED CHICKEN SALAD WITH ROMESCO SAUCE

Steps:

• Grill the Chicken:
• Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
• Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Let cool.
• Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
• Make the Romesco:
• Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.
• Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .
• Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.
• Assemble the Salad:
• Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.
• Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.

SIMPLE GRILLED CHICKEN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, hot sauce, and thyme in a small saucepan. Season with salt and pepper. Arrange chicken and onion slices on a plate. Spoon 2 tablespoons of the dressing over the chicken and onions; turn to coat. Let stand for 5 minutes.
• Grill chicken and onion slices on the preheated grill, turning once, until chicken is cooked through and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the saucepan with the remaining dressing at the edge of the grill to warm.
• Transfer chicken and onion slices to a place. Cut chicken crosswise into thin slices. Separate onion slices into rings.
• Place lettuce in a large bowl; add chicken and onion. Add warm dressing and toss to coat. Season with salt and pepper. Sprinkle with feta cheese and serve.

ROMESCO CHICKEN RECIPE

Steps:

• Preheat the oven to 400 degrees.
• In a small dish, combine the spice rub ingredients. Rub the mixture over the chicken breasts to coat. Place the chicken breasts on a baking sheet and drizzle with olive oil.
• Roast the chicken in the oven for 20-25 minutes until the chicken is cooked through.
• While the chicken is roasting, combine the romesco ingredients in a food processor. Pulse until the mixture is pureed. Heat the sauce on the stovetop so it is warmed through to serve.
• When the chicken has finished cooking, spoon the romesco sauce over the chicken before serving. Or, layer a spoonful or two of romesco sauce on a plate and serve the chicken breast over the sauce.

GRILLED CHICKEN WITH HOMEMADE ROMESCO SAUCE

Steps:

• Heat oven to 400° F. Line a baking sheet with parchment or a silicone baking mat.
• Place peppers, tomatoes, garlic and almonds on the baking sheet and roast for 40 minutes, checking every 10-15 minutes to rotate peppers and tomatoes so that all sides get blistered, and to remove almonds and garlic once they are done (about 10-15 minutes in).
• Place peppers and tomatoes in a bowl and cover with foil or plastic wrap. Let sit for 10 minutes to steam (this makes them easier to peel).
• Gently peel skins away from peppers and tomatoes. Discard skins and pepper seeds and stem. Squeeze garlic from the cloves.
• Place all ingredients for the sauce in a high powered blender, such as a Vitamix, and blend until smooth.
• While vegetables are roasting, marinate chicken. Make sure chicken is an even thickness so that they cook more evenly. You may have to lightly pound them into even thickness. Sprinkle chicken breasts with salt, pepper and garlic powder on both sides. Add Worcestershire sauce, balsamic vinegar, and olive oil, and turn chicken to coat. Marinate in the refrigerator until you're ready to cook it.
• Heat a grill or grill pan over medium-high heat (about 400°F.) Cook chicken for about 5 minutes per side, then turn heat to low and/or move chicken to top rack of the grill and continue cooking until the internal temperature reaches 165° F and juices run clear, about 10-20 minutes, depending on the thickness of the chicken.
• Serve each chicken breast topped with Romesco sauce.

GRILLED CHICKEN THIGHS WITH SMOKY ROMESCO SALAD

Steps:

• Place the chicken on a large platter and generously season with salt and pepper. Let sit at least 10 minutes and up to 1 hour.
• Whisk together the oil, paprika and garlic in a liquid measuring cup until completely combined. Put the peppers, tomatoes, onions and baguette slices on a baking sheet and generously brush with the oil mixture until completely coated, making sure to brush on bits of the garlic and paprika. Reserve the remaining oil mixture for the vinaigrette.
• Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
• Grill the chicken until lightly charred and cooked through, 3 to 4 minutes per side (see Cook's Note). Transfer to a cutting board and cut into 1-inch strips.
• Grill the peppers and onions until lightly charred and tender, 3 to 4 minutes per side. Grill the tomatoes skin-side down until the skin is charred, about 4 minutes; do not grill the cut sides. Transfer to a cutting board and chop the onions and peppers into bite-size pieces. Grill the bread until toasted on both sides, about 1 minute per side. Transfer to the same baking sheet. Season the vegetables and croutons with salt and pepper.
• Whisk the vinegar, sugar and 1/2 teaspoon salt and 1/4 teaspoon pepper into the reserved oil mixture until completely combined. Arrange the chicken on a platter and top with the peppers, onions, tomatoes, croutons and almonds. Drizzle with the vinaigrette and top with parsley. Sprinkle with red pepper flakes and serve.

CHICKEN WITH ROMESCO SAUCE

Steps:

• Make the Sauce: Preheat the oven to 400F. In a large bowl, add tomatoes, pepper, onion, garlic, and chile, and toss with 2 T olive oil. On a foil lined sheet pan, add tomato mixture, and cook in the oven for 20 minutes. Remvoe the chile, and set aside. Roast remaining vegetables for 30 more minutes. When cool enough to handle, remove the skins and seeds from the tomatoes, bell pepper, and chile. Place all the roasted veggies in the food process along with the thyme leaves, and pulse until slightly chunky. Add pine nuts, and pulse 10 seconds. Store in airtight container in the fridge for up to 5 days. Make the Chicken: Season chicken with salt, pepper and herbs. In a large oven safe saute pan over med high heat, warm the oil. When the oil is hot, add chicken breasts skin side down, and sear until golden, approx 3 minutes. Flip the chicken breasts over, and move pan to oven. Roast 8 minutes, or until cooked through. Remove chicken from pan, and set aside to rest. Return the pan to stove over medium high heat, and deglaze with wine. Add the lemon juice, and cook 10 seconds. Take the pan off the heat, and whisk in the butter. Ladle the romesco sauce in the center of the plate. Place chicken on top, and pour lemon wine sauce over the chicken.