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Grilled Chicken Breast with Greens

Grilled Chicken Breast with Greens recipe




Thomas J. Story

 1 whole boneless chicken breast, skin on
 1 tsp sea salt, divided
 1 tsp fresh black pepper, divided
 2 tbsp olive oil, divided
 2 red or yellow beets, peeled and quartered
 2 tbsp walnut oil
 1 tbsp sherry vinegar
 1 tsp Dijon mustard
 1 tsp fresh lemon juice
 3 cups loosely packed chicories (like radicchio, curly endive, or treviso)
 ¼ cup walnuts, for garnish
1

Season the chicken breast with 1⁄2 tsp. salt and 1⁄2 tsp. pepper on both sides and rub with 1 tbsp. olive oil.

2

Preheat oven to 400°F. Toss beets in 1 tbsp. of olive oil and place on a foil-lined baking sheet. Bake until a fork pierces with ease, about 20 minutes. Set aside to cool.

3

Lay chicken breast skin-side down on a grill pan or cast-iron skillet over medium-high heat. Cook 4-5 minutes, until skin is golden. Flip the chicken and cook on the other side for 2 minutes, until firm to the touch. (A digital meat thermometer should register no more than 160°F.)

4

Remove chicken from pan and let it rest for 5 minutes before slicing.

5

In a small bowl, make a vinaigrette by combining the walnut oil, sherry vinegar, Dijon mustard, lemon juice, and remaining salt and pepper. Whisk until all ingredients are combined and the mixture emulsifies.

6

Place chicories in a salad bowl, sprinkle with a bit of salt, and dress with the vinaigrette.

7

Slice the chicken crosswise into 1⁄4-inch pieces. For each serving, place half of the dressed greens on a plate and lay some sliced chicken on top or on the side, drizzling a little vinaigrette on the chicken.

8

Garnish with toasted walnuts and roasted beets.