Grilled Chicken Salad
- 3/4 cup extra-virgin olive oil, divided
- 2 tablespoons plus 1/3 cup fresh lemon juice (from 3 or 4 lemons), divided
- 1 tablespoon plus 1 teaspoon minced garlic (4 cloves), divided
- 5 boneless, skinless chicken-breast halves (10 to 11 ounces each)
- 12 chicken drumsticks
- 2 cups shelled fresh peas (from 2 pounds in pods)
- 2 tablespoons minced shallot
- 2 tablespoons Dijon mustard
- 1 teaspoon coarse salt
- 1/2 cup chopped fresh mint leaves, plus 1/2 cup packed fresh mint leaves (from 2 bunches)
- 1 to 2 heads butterhead lettuce such as Bibb or Boston, trimmed and separated into leaves
- Produce
- 1 tablespoon plus 1 teaspoon minced garlic (4 cloves)
- Mint, fresh leaves (1/2 cup)
- Peas, fresh (2 cups)
- Shallot (2 tablespoons)
- Meat
- Chicken drumsticks (12)
- Chicken-breast, boneless skinless (5)
- Condiments
- Dijon mustard (2 tablespoons)
- Cooking & Baking
- Olive oil, extra-virgin (3/4 cup)
- Salt, coarse (1 teaspoon)
- Drinks
- Lemon juice, fresh (7 1/3 tablespoons)
- Other
- 1 to 2 heads butterhead lettuce such as Bibb or Boston, trimmed and separated into leaves
Preparation
Read recipe preparation on marthastewart.com
Social Stats
42.0Rating
1-100
1-100
2Tweets
7Facebook
Likes
Likes
0StumbleUpon
Views
Views
481PinterestPins
Recipe Stats
Published April 22, 2012 (10 months ago).
26 people saved this recipe.
