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Recipes
May 2012

Grilled Chicken Salad with Garlic Confit

By Bon Appétit Test KitchenPhotography by Romulo Yanes

3.4

(16)

Image may contain Plant Food Produce Vegetable and Arugula

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 Servings

Ingredients

20

garlic cloves, peeled

1

cup olive oil

1

pound skinless, boneless chicken breasts or thighs

Kosher salt, freshly ground pepper

2

tablespoons Dijon or whole grain mustard

2

tablespoons red wine vinegar

1

/4 cup pitted olives

4

cups (packed) arugula (not baby)

1

/4 cup flat-leaf parsley leaves

3

roasted red peppers from a jar, cut into 1/2-inch-wide strips

Need to make a substitution?

Preparation

  1. Step 1

    Set a fine-mesh strainer over a medium bowl. Bring garlic and oil just to a simmer in a small saucepan over medium-low heat. Reduce heat to low; cook, stirring occasionally, until garlic is golden brown and soft, 20–25 minutes. Let cool completely. Strain, reserving cloves and oil.

    Step 2

    Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss chicken and 2 Tbsp. garlic oil in a medium bowl. Season with salt and pepper. Grill until charred and just cooked through, 4–5 minutes per side. Transfer to a board; let rest for 5 minutes.

    Step 3

    Purée 8 garlic cloves, 1/2 cup garlic oil, Dijon mustard, and vinegar in a blender or mini-processor. Season dressing with salt and pepper. Place remaining garlic cloves, olives, and remaining ingredients in a large bowl (cover and chill remaining oil for another use). Slice chicken on a diagonal; add to bowl. Spoon 2 Tbsp. dressing over; toss. Serve with remaining dressing.

Nutrition Per Serving

One serving contains: Calories (kcal) 400 Fat (g) 27 Saturated Fat (g) 4 Cholesterol (mg) 65 Carbohydrates (g) 10 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 28 Sodium (mg) 740
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