Farmer's Market Grilled Chicken Salad
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Prep Time
30 mins
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Cook Time
25 mins
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Servings
6 Servings (with 2 tablespoons dressing each)
Farmer's Market Grilled Chicken Salad
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Farmer's Market Grilled Chicken Salad with Pepper Jelly Vinaigrette - amazing veggies, lean, tender, juicy grilled chicken. What a summer dinner combination!
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Ingredients
- FOR THE CHICKEN:
- 6 medium boneless skinless chicken breasts
- 1 ½ quarts water
- ¼ cup kosher salt
- 2 tablespoons sugar
- 6 3-4 inch thyme fresh sprigs
- 3 3-4 inch rosemary sprigs, fresh
- 1 teaspoon red pepper flakes
- For the dressing:
- 3 tablespoons lime juice fresh
- ¼ cup pepper jelly
- 1 garlic medium clove
- ½ cup extra virgin olive oil
- ¼ cup sunflower oil or other mild tasting oil
- ¼ teaspoon black pepper fresh ground
- ½ teaspoon kosher salt
- FOR THE SALAD:
- 1 5- ounce arugula baby, in bag
- 2 cups mini tomato I like to use assorted sizes, halved or quartered
- 2 avocado cored and peeled then quartered and sliced, medium
- 3 sweet corn ears, fresh
- chicken breast see instructions above, grilled, sliced
Instructions
- About 3-4 hours before grilling, combine water, salt, sugar, herbs and pepper flakes in a medium-size sauce pan. Bring mixture to a boil, stirring occasionally. Boil for 5 minutes, then remove from heat and set aside to cool to room temperature, about an hour.
- When brine is cool, prepare chicken by placing breasts, one at a time in a large zippered bag. With a meat pounder, a rolling pin or a heavy bottomed pot, pound chicken just enough to create an even thickness. You don't want them too thin or they will dry out on the grill.
- Add chicken breasts to cooled brine and refrigerate for 1-2 hours. Remove from refrigerator 30 minutes before grilling. Drain breasts, discarding brine. Pat chicken dry and place on a tray or platter. Drizzle lightly with olive oil and sprinkle generously with freshly ground black pepper.
- Prepare gas or charcoal grill to medium-high heat. Brush grill grates to clean and oil lightly.
- Place chicken on grill and close lid. When first side has nice grill marks (about 3-4 minutes), turn to the opposite side with tongs. Grill for another 3-4 minutes. Begin checking internal temperature with an instant thermometer* after 3 minutes of grilling on the second side. When the internal temperature reaches 150˚F remove chicken to a clean platter and tent with foil. (If you have pieces of chicken with varying sizes, you may need to take some off the grill sooner than others.)
- Allow chicken to rest for 5 minutes then slice and proceed with salad.
- For the dressing, combine all ingredients in a medium-size jar and shake, shake, shake, until well combined. Set aside. (Dressing can be made several days in advance and refrigerated. Bring to room temperature before serving.)
- For the salad, place unhusked corn on a cutting board and cut about 2-3 inches from the bottom end of each ear of corn. Place all three ears in the microwave. Microwave on high for 12 minutes. Remove corn from microwave. With an oven mitt or hot pad hold corn by the silk end and push corn out of husk/silk. It will come out perfectly cooked, clean and free of any silk. (Check out a great video demonstrating this technique here.)
- With corn laying flat on cutting board, slice off kernels.
- Divide arugula between 6 large bowls or salad plates. Top with sliced, grilled chicken. Scatter tomatoes, avocados and corn around chicken. Drizzle with dressing. Pass extra dressing at the table.
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