Рецепт Grilled Chicken Salad with Garlic Confit
Confit your Garlic!
Oil poach garlic to make confit. Tender, sweet cloves and infused oil. Add the cloves to pan sauces, use the oil for drizzling or puree them both into a dressing.
20 cloves garlic, peeled
1 cup olive oil
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.
- 1 lb. skinless, boneless chicken breasts
- Kosher salt, freshly ground pepper
- 2 Tbsp. Dijon or whole grain mustard
- 2 Tbsp. red wine vinegar
- 4 cups mixed greens
- Roasted peppers from a jar, cut into strips
Heat your grill to high. Of course, when I went to heat up the grill I was out of propane. Plan B - George Foreman Grill. You just can't get the same effect, but it will have to do.
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. Let rest 5 minutes.
Puree 8 garlic cloves, 1/2 cup garlic oil, Dijon mustard and vinegar in a blender. Season with salt and pepper.
Place remaining garlic cloves and remaining ingredients in a large bowl. Slice chicken on a diagonal, add to bowl. Spoon 2 Tbsp. dressing over; toss. Serve with remaining dressing.
Chill remaining oil for another use.
I would like to have this on hand at all times. Even though all the garlic was used in this recipe, it was not overpowering - just as sweet as roasted garlic.
This is for 4 servings. That means 4 sweet garlic cloves per plate. Yes, you will have garlic breath, but so will everyone else!
Be sure and check out Sue's Nutrition Buzz
for more information on the health benefits of garlic!
~Adapted from Bon Appetit - May 2012