GRILLED CHICKEN GARDEN SALAD RECIPE - BETTYCROCKER.COM
Asparagus in abundance? Here’s a deliciously different way to use it.
Provided by Betty Crocker Kitchens
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
- In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
- Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
- Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.
Nutrition Facts : Calories 260 , CarbohydrateContent 12 g, CholesterolContent 70 mg, FatContent 0 , FiberContent 2 g, ProteinContent 27 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 500 mg, SugarContent 7 g, TransFatContent 0 g
ROAST CHICKEN GARDEN SALAD RECIPE | BBC GOOD FOOD
Maximise the flavour of a succulent whole chicken by cooking the croutons in the same tray and using the juices for a dressing
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 1 hours 35 minutes
Prep Time 15 minutes
Cook Time 1 hours 20 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out, then stuff the cavity with 1 of the lemons and the thyme. Sit in a roomy roasting tin, drizzle with olive oil and roast for 40 mins.
- Remove the tin from the oven, then scatter the ciabatta pieces around the chicken and ruffle over the prosciutto. Add the garlic and remaining lemon halves to the tin. Roast everything together for 40 mins more until the croutons and prosciutto are crisp. Remove from the oven, transfer the chicken to a plate and leave to cool. Remove the croutons and prosciutto, and set aside.
- While the chicken is cooling, cook the green beans in a pan of boiling water for 5 mins. Drain, cool under cold water, then tip into a big bowl with the spring onions and parsley.
- To make the dressing, squash the roasted lemon and garlic in the roasting tin with a potato masher. Remove all the skin from the garlic, then stir in the olive oil and lemon juice with some seasoning – scrape the bottom of the tin to get all the sticky chicken juices into your dressing. Stir in any resting juices from the chicken and set aside.
- When the chicken is cool enough to handle, strip the meat off the bones. Just before serving, add the dressing, chicken, croutons, prosciutto and lettuce to the green bean mix in the bowl, toss together and scatter over a large serving platter.
Nutrition Facts : Calories 615 calories, FatContent 33 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 53 grams protein, SodiumContent 1.6 milligram of sodium
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