Grilled Chicken with Crunchy Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 55 min.
Ready in
Healthy, because
Even smarter
This Italian-inspired dish is rich in lean protein and vitamins from the spring salad mix.
Add some tomatos to this dish for a dash of heart-healthy lycopene.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Grilled Marinated Chicken Thighs
- 12 boneless, skinless Chicken thigh
- 0.333 cup fresh Basil (finely chopped)
- 0.333 cup fresh cilantro (finely chopped)
- 1 Tbsp fresh ginger (grated)
- 2 cloves garlic cloves (peeled and minced)
- 1 tsp red Chili flakes
- 1 ½ Tbsps Nam pla (asian fish sauce)
- 1 ½ Tbsps low-sodium soy sauce
- 1 ½ Tbsps olive oil
- 1 ½ Tbsps brown sugar
- For Croutons and Spring Salad
- 3 cups day old, italian Bread (cut into 1 inch cubes)
- 3 Tbsps olive oil
- ¼ tsp garlic powder
- salt (to taste)
- freshly ground Black pepper (to taste)
- spring greens
- 4 Radish (cleaned; trimmed and sliced)
- 1 Cucumber (peeled)
- ¼ cup Vinaigrette (your favorite)
Preparation steps
1.
For Grilled Marinated Chicken Thighs:
2.
Rinse the chicken under cold running water and pat dry with paper towels.
3.
In a small glass bowl combine the basil, cilantro, ginger, garlic, red chili, fish sauce, soy sauce, olive oil and brown sugar.
4.
Place the chicken and the marinade in a one gallon resealable plastic storage bag. Squeeze bag to coat the chicken. Secure seal and refrigerate for at least 2 hours.
5.
When ready to cook, preheat grill to medium heat and brush grill grate with oil. Grill chicken for 6 to 8 minutes on each side, or until cooked through.
6.
For Croutons and Spring Salad:
7.
Preheat oven to 400º F.
8.
Place cubed bread in a large bowl. In a small bowl, combine olive oil, garlic powder, salt and pepper; mix well. Drizzle oil mixture over cubed bread, tossing to coat.
9.
Spread seasoned croutons onto a baking sheet in a single layer and bake for about 15 minutes, or until golden brown.
10.
Meanwhile, rinse the greens and gently pat dry with paper towels. Quarter the cucumber lengthwise and slice into bite-size pieces.
11.
Place greens, sliced radishes, cucumber and croutons in a salad bowl. Toss to mix; drizzle with vinaigrette and toss again. Divide grilled chicken between serving plates and top with salad. Serve.
