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Crispy Garlic Chicken Chopped Salad

Crispy Garlic Chicken Chopped Salad

  By RFChef  

June 14, 2017

Crispy Garlic Chicken Chopped Salad

Directions

1Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until browned and crisp, removing pieces as they brown with a slotted spoon, about 2 minutes altogether. Pour the oil into a heatproof cup.

2Sprinkle the chicken with 1/2 teaspoon each salt and pepper. Transfer 2 tablespoons of the garlic oil back to the skillet. Heat over medium-high until almost smoking and add the chicken. Cook until golden on the bottom, about 7-9 minutes. Turn and cook another 7-9 minutes or until golden and cooked through. Remove to a cutting board. Let stand 5 minutes.

3Whisk the lemon juice, vinegar and honey into the remaining garlic oil. Season with 1/4 teaspoon each kosher salt, freshly ground black pepper and cayenne.

4Combine romaine, radicchio, cabbage, grapes, celery and mint in a large bowl. Chop the chicken and add to the bowl along with the dressing. Toss to mix and serve sprinkled with the crispy garlic.

Nutritional analysis per serving: Calories 360; Protein 22 g; Carbohydrate 25 g; Fat 21 g (50% Calories from Fat); 2.5 g Saturated Fat (6% Calories from Saturated Fat); Cholesterol 60 mg; Sodium 290 mg; Fiber 4 g.

Ingredients

1/3 cup grapeseed oil

6 large cloves garlic, very thinly sliced

2 large boneless, skinless chicken breasts

3/4 teaspoon kosher salt, divided

3/4 teaspoon ground black pepper, divided

1/4 cup lemon juice

1 tablespoon rice vinegar

2 teaspoons honey

Pinch cayenne

3 cups chopped romaine lettuce

2 cups chopped radicchio

2 cups chopped green cabbage

2 cups halved California grapes

1 cup thinly sliced celery

1/4 cup roughly chopped mint

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