Grilled Chicken With Mint And Radish Salad Recipes

Steps:

• Make vinaigrette:
• Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil in a slow stream, whisking until emulsified. Whisk in chives.
• Make radish-cucumber salad:
• Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
• While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
• Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
• Transfer to a large bowl and chill, uncovered, about 20 minutes.
• Make chickpea salad:
• Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
• Cook green beans:
• Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.
• Grill mushrooms and chicken:
• Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
• Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
• Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.
• Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
• Dress salads and assemble dish:
• Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
• Stir mint into chickpea salad.
• Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.
• Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
• Toss lettuce with 1 tablespoon vinaigrette.
• Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.

Steps:

• Combine chicken, oil, lime juice, and garlic in a bowl. Refrigerate for 30 minutes. Preheat a grill or grill pan to high. Grill chicken until cooked through, about 4 minutes per side.
• Combine greens, mint, and radishes. Sprinkle with salt, season with pepper, and drizzle with oil and lime juice. Serve with chicken and lime wedges.

Steps:

• Slice each chicken breast almost in half horizontally, leaving one side attached. Open like a book. Place each breast between sheets of plastic wrap and pound to about 1/4 inch thick with a meat mallet or small skillet. Heat a grill pan or grill to high; clean and lightly oil hot grill. Season chicken with salt and pepper and grill until cooked through, about 3 minutes per side. Slice chicken breasts in half, divide among four plates, and drizzle with 2 tablespoons dressing.
• In a large bowl, toss together lettuce, mint, carrot, onion, and 3 tablespoons dressing; serve over chicken.

Steps:

• Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
• In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

Steps:

• Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
• Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
• Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.

Steps:

• Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
• Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
• Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

Steps:

• Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
• Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
• Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
• Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
• Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.

Steps:

• In a bowl combine chicken and next 3 ingredients (oil - garlic). Refrigerate for 30 minutes.
• Preheat grill to high and grill chicken until cooked about 4 - 5 minutes per side.
• While chicken is cooking combine salad ingredients in a salad bowl (greens - radishes) and season with salt and pepper. Drizzle with 1 teaspoon oil and 1 teaspoon lime juice. Toss.