Grilled Chicken Salad with Apples and Roquefort Recipe

Name: Grilled Chicken Salad with Apples and Roquefort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons chopped fresh mint leaves; 2 tablespoons chopped fresh tarragon leaves; 1 tablespoon chopped fresh thyme leaves; 1 teaspoon finely grated fresh lemon zest; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1/4 cup extra-virgin olive oil; 4 boneless, skinless chicken breast halves, pounded to an even 1/4-inch thickness; Kosher salt; 1 Belgian endive, leaves separated and sliced; 2 cups frisee lettuce, chopped; 1 1/3 cups baby arugula; 1 cup diced radicchio; 1 avocado, halved, pitted, peeled, and diced; 1 Gala apple, cored and julienned; 1 cup Candied Paprika Pecans (page 29); Red Wine Citrus Vinaigrette (page 244); 1 3/4 ounces Roquefort or other blue cheese, crumbled (1/3 cup)

Servings: persons

3 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 cup extra-virgin olive oil
4 boneless, skinless chicken breast halves, pounded to an even 1/4-inch thickness
Kosher salt
1 Belgian endive, leaves separated and sliced
2 cups frisee lettuce, chopped
1 1/3 cups baby arugula
1 cup diced radicchio
1 avocado, halved, pitted, peeled, and diced
1 Gala apple, cored and julienned
1 cup Candied Paprika Pecans (page 29)
Red Wine Citrus Vinaigrette (page 244)
1 3/4 ounces Roquefort or other blue cheese, crumbled (1/3 cup)

1
Heat your grill to high.
2
Use a lightly oiled kitchen towel to carefully grease the grill grate.
3
In a small bowl, combine the mint, tarragon, thyme, zest, pepper, and oil.
4
Generously season the chicken with salt, then rub the herb oil all over.
5
Grill the chicken, turning once, until just cooked through, about 3 minutes.
6
Transfer to a cutting board and let rest while you make the salad.
7
In a large bowl, gently toss the endive, frisee, arugula, radicchio, avocado, apple, and pecans with the vinaigrette until well mixed.
8
Divide the salad among serving plates.
9
Slice the chicken and divide among the salad.
10
Sprinkle the cheese over the chicken.
11
Serve immediately.
12
To get an even 1/4-inch-thick chicken breast, you dont simply pound away.
13
Put the chicken breast smooth side down on a work surface.
14
Cut a slit lengthwise straight down the center, stopping 1/4 inch from the bottom.
15
At the base of the slit, turn the knife 90 degrees and cut along one side parallel to the bottom of the chicken, but dont cut through the end.
16
Repeat on the other side.
17
Open the two flaps youve just created.
18
Gently pound the chicken until nice and flat.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons chopped fresh mint leaves, 2 tablespoons chopped fresh tarragon leaves, 1 tablespoon chopped fresh thyme leaves, 1 teaspoon finely grated fresh lemon zest, and more.

Yes, Grilled Chicken Salad with Apples and Roquefort falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Salad with Apples and Roquefort

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