Recipe

August 20, 2019

Tuscan Chicken Salad

Recipe: Eshun Mott

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Prep Time: 30 minutes

Total Time: 40 minutes

Pickled grapes are juicy, sweet and slightly savory all at once, giving this salad a special lift. Using boneless, skinless chicken thighs gives you more flavor and also more leeway on the barbecue, as they don’t dry out as easily as breasts.

Ingredients

Pickled Grapes

  • 3 cups large seedless red grapes (no stems)
  • 1⁄2 cup cider vinegar
  • 1⁄2 cup white vinegar
  • 1⁄4 cup water
  • 1 cup sugar
  • 2 tsp coriander seeds, crushed
  • 1 tsp mustard seeds
  • 1⁄2 tsp chili flakes
  • 1⁄2 tsp kosher salt
  • 1 bay leaf, crumbled

Chicken

  • 2 tbsp olive oil
  • 2 tsp grated garlic
  • 2 tsp chopped fresh thyme
  • 1 tsp grated lemon zest
  • 1⁄2 tsp honey
  • 1 1⁄2 lbs. boneless, skinless chicken thighs
  • Salt and pepper

Lemon Vinaigrette

  • 3 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 1⁄2 tsp grated lemon zest
  • Salt and pepper

Salad

  • 4 cups baby arugula (packed)
  • 1⁄4 cup shaved Grana Padano

Directions

Yield: Serves 4

Plan Ahead: Pickled grapes should be made at least 8 hours ahead of serving.

Pickle Grapes

  1. Using sharp knife, cut off stem end of each grape to expose flesh inside. Pack into 1-litre canning jar.
  2. In small pot over medium-high heat, combine vinegars, water, sugar, spices and salt. Bring to a boil, stirring to help sugar dissolve.
  3. Turn heat to medium-low and simmer for 2 minutes. Pour hot liquid over grapes. Cover and refrigerate for 8 hours, or up to 2 weeks.

Season & Grill Chicken

  1. In bowl, combine oil, garlic, thyme, lemon zest, honey and chicken thighs, and season with salt and pepper.
  2. Heat grill to medium-high. Add chicken and grill for 5 to 6 minutes per side, or until chicken is lightly browned and cooked through. Remove from heat and let stand for 5 minutes before slicing.

Make Vinaigrette 

  1. While chicken is cooking, in small jar or bowl, combine oil, lemon juice, vinegar and lemon zest, and shake or whisk to combine. Season with salt and pepper, to taste.

Assemble Salad

  1. In serving bowl, add arugula. Drizzle vinaigrette over top and toss. Add chicken, shaved Grana Padano and pickled grapes, and toss until just combined.
Photographer:

Maya Visnyei

Source:

House & Home August 2019

Tags: Arugula arugula salad chicken salad Eshun Mott Salad salad recipe salads Tuscan

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