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Peppery Grilled Chicken Salad: Date Added: 27 Jul 2011
Listed in: Salads

1 package (about 1 1/4 pounds) Fresh Skinless and Boneless Chicken Thighs
1 teaspoon coarsely ground or cracked pepper
3 tablespoons Worcestershire sauce, divided
6 tablespoons olive oil, divided
Salt, to taste
1 tablespoon Dijon mustard
2 tablespoons wine vinegar
1 tablespoon minced shallots
1 small head Bibb or Boston lettuce, torn into pieces
1 bunch arugula, torn into pieces
1 head Belgian endive, torn into pieces
1/2 pound green beans, cooked tender-crisp
1 cup cherry tomatoes
1 tablespoon minced fresh basil
1 tablespoon minced parsley

Cooking Instructions

1. Open thighs and pound to flatten to even thickness. Press pepper into both sides of chicken and place in a shallow baking dish. Add 2 tablespoons Worcestershire sauce; turn chicken to coat well. Cover and refrigerate 1 hour or longer.
2. Prepare grill for cooking. Brush chicken with 1 tablespoon oil and sprinkle lightly with salt. Grill thighs, uncovered, 5 to 6 inches over medium-hot coals 25 to 30 minutes or until chicken is cooked through, turning occasionally.
3. In salad bowl, combine remaining 1 tablespoon Worcestershire, mustard, vinegar and shallots. Gradually whisk in remaining 5 tablespoons oil.
4. Slice warm thighs and add any meat juices to dressing. Arrange greens around edges of 4 dinner plates. Toss chicken, beans and tomatoes with dressing and mound equal portions in middle of greens.
5. To serve, drizzle salads with any remaining dressing and sprinkle with minced herbs.

Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit

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Peppery Grilled Chicken Salad
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