Tuscan Chicken SaladRecipe By: Eshun Mott
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.
- 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
- 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
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1⁄2 tsp grated lemon zest
- Salt and pepper
- 4 cups baby arugula (packed)
- 1⁄4 cup shaved Grana Padano
Plan Ahead: Pickled grapes should be made at least 8 hours ahead of serving.
- Using sharp knife, cut off stem end of each grape to expose flesh inside. Pack into 1-litre canning jar.
- In small pot over medium-high heat, combine vinegars, water, sugar, spices and salt. Bring to a boil, stirring to help sugar dissolve.
- 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
- In bowl, combine oil, garlic, thyme, lemon zest, honey and chicken thighs, and season with salt and pepper.
- 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.
- 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.
- In serving bowl, add arugula. Drizzle vinaigrette over top and toss. Add chicken, shaved Grana Padano and pickled grapes, and toss until just combined.