Grilled Chicken Paillard And Chopped Radicchio Salad Recipes

Steps:

• Cut open two sides of a resealable plastic bag. Place 1 chicken-breast half in bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with remaining chicken. Add marinade. Chill for 2 hours.
• Brush endive and radicchio with olive oil; sprinkle with salt and pepper; set aside. Brush cut sides of lemons with olive oil.
• Heat a grill or grill pan. Remove chicken from marinade; grill until browned and cooked through, 2 to 3 minutes on each side. Transfer to serving platter.
• Grill endive, radicchio, and lemons until nicely browned, about 3 minutes; turn as needed. Serve on platter with chicken, garnished with rosemary and thyme.

Steps:

• Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
• Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
• Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

Steps:

• Preheat a grill pan over high heat. Pour a couple of tablespoons of extra-virgin olive oil into a small dish. Slice radicchio heads into quarters and remove core. Brush quarter heads with oil on both sides and grill wedges 3 minutes or so on each side. Season with salt and pepper. Arrange wedges of grilled radicchio on a platter. Pile sliced beets at the center of the platter. Sprinkle platter with red onion and drizzle salad with balsamic vinegar and oil. Adjust salt and pepper and serve.

Steps:

• Preheat an outdoor grill to high. (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.)
• Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.
• Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.
• In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat.
• Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately.

Steps:

• Heat oven to 350 degrees. Place walnuts on a baking sheet; toast until golden brown and fragrant, 8 to 10 minutes. In a bowl, combine lemon juice and 1/2 teaspoon walnut oil. Brush over chicken breasts; set aside.
• Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; cook beans until tender, about 1 1/2 minutes. Drain; transfer to ice bath to cool. Drain again; cut beans into 1/2-inch pieces. Combine beans, radicchio, and fennel in a large bowl. Add vinegar, remaining 2 tablespoons walnut oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss; set aside.
• Heat a grill or grill pan coated with olive-oil cooking spray until very hot. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until browned, about 3 minutes. Turn; continue cooking until browned and cooked through, 2 to 3 minutes more. Serve topped with reserved radicchio salad; garnish with walnuts.

Steps:

• Put the garlic onto a cutting board and sprinkle it with about 1/2 teaspoon salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves. Pour half the mixture over the chicken and season it with salt and pepper. Set the chicken aside to marinate while you prepare the other ingredients for grilling.
• Heat the grill to medium high. Drizzle half the remaining marinade into the mushrooms and half onto the cut side of the radicchios. Season both with salt and pepper and place them on the grill over indirect heat. Grill until the mushrooms and radicchio are soft, about 10 to 15 minutes; set them aside to cool while you cook the chicken
• Put the chicken on the grill and cook for about 15 to 20 minutes per side, or until cooked through and juices run clear. Set aside until cool enough to handle.
• To serve, cut the chicken into pieces, cut the mushrooms into quarters, and cut the radicchio into wedges. Gently toss everything together with some fresh watercress and an extra drizzle of olive oil.

Steps:

• Pour 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F).
• Meanwhile, combine remaining dressing with all remaining ingredients except cheese in large bowl.
• Slice chicken; place over salad. Top with cheese.

Steps:

• For vinaigrette:
• Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)
• For salad:
• Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
• *Available at Italian markets, specialty foods stores, and some supermarkets.

Steps:

• Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder, and red-pepper flakes.
• Place the chicken in a large resealable plastic bag, and add the marinade. Seal the bag, and toss to coat the chicken. Transfer bag to refrigerator, and chill 10 to 15 minutes, or up to 24 hours.
• Heat grill; when very hot, remove chicken from bag, and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn chicken over, and continue cooking 4 to 5 minutes more. Season with salt and pepper.