Live Cooking Show – Episode 5 (April 19, 2017)
This week’s live cooking show is featuring a recipe from my friend Anna Watson Carl. She has an amazing cookbook and blog. Go buy her cookbook right now. It’s okay, I’ll wait.
This recipe comes from her (hopefully, soon to be released) email-based subscription of weekly recipes with shopping list and prep-ahead steps. Check out her new Instagram account for pictures and more.
This is copied verbatim from Anna’s latest email. I’m extremely grateful for her letting me “borrow” this and cook it for you.
Mediterranean Grilled Chicken Salad with Lemon-Herb Vinaigrette
Serves 4 // Gluten-Free (Remove the feta if you’re Dairy-Free; eliminate the chicken if you’re Vegetarian.)
This brightly colored Mediterranean salad is so healthy, and I love the flavors of the bright green herb and lemon vinaigrette. Don’t be intimidated by the long list of ingredients: with a little pre-prep this salad comes together really quickly.
Prep ahead: Gather and prep the ingredients for the salad 1-2 days ahead of time. Measure out and rinse the fresh herbs and wrap in a paper towel and store in a plastic bag – that way all you have to do is dump them in the blender when you’re ready to cook.
Grilled Chicken:
- Juice of ½ lemon
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil, divided
- 1 pound chicken breast cutlets
- Sea salt and freshly ground pepper, to taste
Lemon-Herb Vinaigrette:
- ¼ cup fresh parsley leaves
- ¼ cup fresh basil leaves
- ¼ cup fresh mint leaves
- Juice of 1 lemon
- 1 teaspoon honey
- ½ cup extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
Mediterranean Salad:
- 1 cup grape tomatoes, halved
- 1 large cucumber, seeded and quartered
- ½ small red onion, thinly sliced into half moons
- 1 block feta, crumbled (about 1 cup)
- ½ cup pitted Kalamata olives, halved
- 4 cups arugula
- Whole wheat pita bread, toasted, for serving (optional)
For the chicken, whisk together the lemon juice, oregano, garlic, and olive oil in a small bowl. Place the chicken cutlets in a ziploc bag and pour the marinade on top. Seal the bag and turn the chicken to coat. Let marinate for 15 minutes while you prepare the vinaigrette
For the vinaigrette, combine the parsley, basil, mint, lemon, and honey in a blender or food processor and pulse to combine. With the motor running, add the olive oil in a steady stream until combined. Season to taste with salt and pepper.
Remove the chicken from the marinade and season with salt and pepper. Grill the chicken in an oiled grill pan over medium-high heat for 3 minutes per side, or until golden and cooked through. (Keep in mind that chicken cutlets are very thin – if you’re using regular chicken breasts, I recommend pounding them first so they are about ½ inch thin before marinating and grilling.) Let sit for a few minutes, then cut into slices.
In a large bowl, toss the tomatoes, cucumbers, red onion, feta, olives, and arugula. Toss with half of the vinaigrette.
Divide the salad into shallow bowls and top with grilled chicken. Drizzle each serving with the remaining vinaigrette. Serve with toasted pitas (optional).
Tags: Anna Watson Carl, cooking, dads, dads can cook, Grilled Chicken, Lemon-Herb Vinaigrette, live, Mediterranean Grilled Chicken Salad, The Yellow Table
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