Grilled Chicken Salad With Italian Salsa Verde

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!