Grilled Chicken With Mint And Radish Salad Recipes

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GRILLED CHICKEN WITH MINT AND RADISH SALAD



Grilled Chicken with Mint and Radish Salad image

Lime juice and olive oil dress the salad greens in this Grilled Chicken with Mint and Radish Salad, echoing the chicken's marinade and tying the dish's flavors together.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Number Of Ingredients 10

4 boneless, skinless chicken breast halves (8 ounces each), gently pounded to an even thickness
1/4 cup extra-virgin olive oil, plus 1 teaspoon for drizzling
1/4 cup lime juice (from 4 limes), plus 1 teaspoon for drizzling
2 garlic cloves, minced
3 cups tender greens, such as mache or baby lettuces
1 cup fresh mint
4 radishes, very thinly sliced
1/4 teaspoon coarse salt
Freshly ground pepper
Lime wedges, for serving

Steps:

  • Combine chicken, oil, lime juice, and garlic in a bowl. Refrigerate for 30 minutes. Preheat a grill or grill pan to high. Grill chicken until cooked through, about 4 minutes per side.
  • Combine greens, mint, and radishes. Sprinkle with salt, season with pepper, and drizzle with oil and lime juice. Serve with chicken and lime wedges.

Nutrition Facts : Calories 299 g, Cholesterol 125 g, Fiber 1 g, Protein 47 g, SaturatedFat 2 g, Sodium 254 g

GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH



Grilled Chicken with Cucumber, Radish, and Cherry Tomato Relish image

Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables-cucumber, radishes, red onion, and cherry tomatoes-steep in a vinegary mix until they're lightly pickled. Fresh mint leaves give the dish an herbal fragrance and finish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 13

1/4 cup white-wine vinegar, plus more to taste
1/4 cup water
1 teaspoon sugar
2 garlic cloves, smashed
1 small jalapeno chile, stem, ribs, and seeds removed (optional), quartered
Coarse salt and freshly ground pepper
1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
5 radishes, very thinly sliced
8 ounces cherry tomatoes, halved, or quartered if large
1 small red onion, cut into 1/4-inch dice
6 boneless, skinless chicken breast halves (2 pounds)
Vegetable oil, for grill
1 cup fresh mint, torn into 1/2-inch pieces, plus sprigs for garnish

Steps:

  • Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
  • Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
  • Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

GRILLED CHICKEN WITH MANGO AND MINT-LIME DRESSING



Grilled Chicken with Mango and Mint-Lime Dressing image

Lime juice, garlic, and fresh mint come together in a lively dual-purpose dressing here. Half is used to marinate the chicken breasts, while the other half is tossed together with watercress, mango, and charred radishes for the salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 11

3 tablespoons fresh lime juice
1 tablespoon minced garlic
1/3 cup safflower oil, plus more for brushing
1/4 cup chopped fresh mint leaves, plus whole leaves for serving
Kosher salt and freshly ground pepper
4 boneless, skinless chicken-breast halves (about 1 1/2 pounds)
1 bunch radishes, preferably small
1 serrano chile
1 bunch watercress, tough lower stems removed
1 mango, peeled, pitted, and cut into sticks
6 ounces queso fresco or goat cheese, crumbled (1 cup)

Steps:

  • Preheat grill to medium-high. In a bowl, combine lime juice and garlic. Whisk in oil, then chopped mint; season with salt and pepper. Pound chicken to an even 1/2-inch thickness; transfer to a baking dish. Season with salt and pepper; toss with half of dressing. Let stand 10 minutes.
  • Brush grill grates with oil. Grill chicken, radishes, and serrano, flipping chicken once and turning vegetables occasionally, until chicken is just cooked through and radishes are charred in places, 6 to 8 minutes. Mince serrano; stir into remaining dressing. Serve chicken with radishes, watercress, and mango; drizzle with dressing and top with cheese and mint leaves.

GRILLED CHICKEN SUMMER SALAD



Grilled Chicken Summer Salad image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Chicken     Mushroom     Tomato     Fourth of July     Picnic     Backyard BBQ     Lunch     Almond     Cucumber     Green Bean     Chickpea     Radish     Summer     Grill     Grill/Barbecue     Healthy     Lettuce     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 35

For vinaigrette:
5 tablespoons red-wine vinegar
1 tablespoon plus 2 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
2 small garlic cloves, minced
3/4 teaspoon sugar
3/4 cup extra-virgin olive oil
1/4 cup chopped chives
For radish-cucumber salad:
4 cups water
1/3 cup kosher salt
2 tablespoons sugar
4 garlic cloves, smashed
1 teaspoon black peppercorns
1 bunch radishes
4 Persian cucumbers or 1 seedless cucumber
1/2 cup packed flat-leaf parsley leaves
For chickpea salad:
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/4 cup finely chopped red onion
1 tablespoon chopped mint
For green bean salad
1 pound haricorts verts or other green beans
1/2 cup whole almonds with skin, toasted and coarsely chopped
For grilled mushrooms and chicken:
3/4 pound fresh cremini mushrooms, halved
3/4 pound fresh shiitake mushrooms, stems reserved for another use and caps halved
2 pounds skinless boneless chicken thighs
1/3 cup basil pesto
Fresh tomato salad:
2 medium tomatoes, cut into 1/2-inch-thick wedges
1/4 cup thinly sliced basil
For lettuce:
4 cups thinly sliced romaine, Bibb, and/or Boston lettuce
Equipment: a perforated grill sheet

Steps:

  • Make vinaigrette:
  • Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil in a slow stream, whisking until emulsified. Whisk in chives.
  • Make radish-cucumber salad:
  • Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
  • While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
  • Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
  • Transfer to a large bowl and chill, uncovered, about 20 minutes.
  • Make chickpea salad:
  • Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
  • Cook green beans:
  • Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.
  • Grill mushrooms and chicken:
  • Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
  • Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
  • Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
  • Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.
  • Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
  • Dress salads and assemble dish:
  • Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
  • Stir mint into chickpea salad.
  • Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.
  • Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
  • Toss lettuce with 1 tablespoon vinaigrette.
  • Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.

GRILLED CHICKEN WITH RADISH SALAD



Grilled Chicken With Radish Salad image

Also delicious made with lemon juice - for 7 boneless chicken breasts I used 2 lemons, 3 garlic cloves and about 1/3 cup oil -- delicious -- and the extra cooked chicken will be used for lunches or other meals. Recipe source: Martha Stewart Living Magazine

Provided by ellie_

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts, pounded to an even thickness
1/4 cup olive oil
1/4 cup lime juice
2 garlic cloves, minced
3 cups salad greens
1 cup mint
4 radishes, sliced
1/4 teaspoon kosher salt
pepper

Steps:

  • In a bowl combine chicken and next 3 ingredients (oil - garlic). Refrigerate for 30 minutes.
  • Preheat grill to high and grill chicken until cooked about 4 - 5 minutes per side.
  • While chicken is cooking combine salad ingredients in a salad bowl (greens - radishes) and season with salt and pepper. Drizzle with 1 teaspoon oil and 1 teaspoon lime juice. Toss.

Nutrition Facts : Calories 393.7, Fat 27.2, SaturatedFat 5.8, Cholesterol 92.8, Sodium 224.9, Carbohydrate 5.4, Fiber 2.4, Sugar 0.8, Protein 31.9

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