9/11/2011

Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad


The Grilled Recipes kitchen invites you to try Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad Recipe. Enjoy easy grilled recipes collection and learn how to make Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad.

Total Time: 45 min
Prep 15 min
Inactive 15 min
Cook 15 min

Yield: 4 servings

Level: Intermediate

Ingredients

Vinaigrette:

1/4 cup chardonnay vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more if needed

Grape Salad:

3 Fresno chiles
Canola oil
Salt and freshly ground black pepper
2 cups green seedless grapes, roughly chopped
2 cups red seedless grapes, roughly chopped
2 to 3 tablespoons chardonnay vinegar
2 to 3 tablespoons extra-virgin olive oil

Chicken:

3/4 cup apricot jam
3 tablespoons chardonnay vinegar
4 (6-ounce) boneless, skinless chicken breasts, pounded thin
Canola oil
Salt and freshly ground black pepper
1/4 cup roughly chopped fresh thyme
1 bunch watercress, for serving
1/2 cup sliced skin-on almonds, lightly toasted, for serving

Directions

For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.

For the grape salad: Prepare the grill for direct grilling.

Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper. .

For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.

Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.

To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette

Recipe courtesy Bobby Flay
Show: Bobby Flay's Barbecue Addiction Episode: Wine & Dine Barbecue

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