Grilled Chicken Salad With Italian Salsa Verde Recipe

Name: Grilled Chicken Salad With Italian Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red pepper; 1/3 cup vegetable or olive oil; 8 oz boneless skinless chicken breasts; 2 medium potatoes, thickly sliced crosswise; 8 oz pumpkin, peeled, thickly sliced; 1 small red onion, cut into thin wedges; 1/4 cup finely chopped flat-leaf parsley; 2 tsp finely grated lemon peel; 2 tbsp lemon juice; 2 None anchovy fillets, finely chopped; 1 tbsp capers, chopped; 1 cup baby arugula leaves

Servings: persons

1 small red pepper
1/3 cup vegetable or olive oil
8 oz boneless skinless chicken breasts
2 medium potatoes, thickly sliced crosswise
8 oz pumpkin, peeled, thickly sliced
1 small red onion, cut into thin wedges
1/4 cup finely chopped flat-leaf parsley
2 tsp finely grated lemon peel
2 tbsp lemon juice
2 None anchovy fillets, finely chopped
1 tbsp capers, chopped
1 cup baby arugula leaves

1
Preheat grill to medium-high heat. Brush red pepper with a little of the oil. Grill for 8-10 mins, turning, until skin blisters and blackens. Transfer to a bowl. Cover with plastic wrap and let stand for 5 mins. Peel, then thickly slice.
2
Meanwhile, brush chicken, potato and pumpkin with a little of the remaining oil. Grill chicken, potatoes and pumpkin for 6-7 mins each side or until cooked through. Transfer to a plate. Cover with foil and let stand for 5 mins. Grill onions tor 4-5 min, turning, until browned and tender. Slice chicken, potatoes and pumpkin.
3
Toss red pepper, onion, chicken, potatoes and pumpkin in a large bowl. For the salsa verde, mix remaining oil, parsley, lemon peel and juice, anchovy and capers in a small bowl with a whisk. Spoon salad mixture onto plates. Top with arugula. Serve drizzled with salsa verde.

320

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 small red pepper, 1/3 cup vegetable or olive oil, 8 oz boneless skinless chicken breasts, 2 medium potatoes, thickly sliced crosswise, and more.

Yes, Grilled Chicken Salad With Italian Salsa Verde 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 Italian Salsa Verde

How did you like this recipe?

Frequently Asked Questions