Grilled Chicken Salad with Garlic Confit
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons red wine vinegar
- 1 cup olive oil
- kosher salt, freshly ground pepper
- Carbohydrate 11 g(4%)
- Cholesterol 73 mg(24%)
- Fat 66 g(101%)
- Fiber 2 g(8%)
- Protein 26 g(52%)
- Saturated Fat 11 g(53%)
- Sodium 222 mg(9%)
- Calories 731
Preparation Set a fine-mesh strainer over a medium bowl. 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. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss chicken and 2 tablespoons garlic oil in a medium bowl. Season with salt and pepper. Grill until charred and just cooked through, 4-5 minutes per side. Transfer to a board; let rest for 5 minutes. Purée 8 garlic cloves, 1/2 cup garlic oil, Dijon mustard, and vinegar in a blender or mini-processor. Season dressing with salt and pepper. Place remaining garlic cloves, olives, and remaining ingredients in a large bowl (cover and chill remaining oil for another use). Slice chicken on a diagonal; add to bowl. Spoon 2 tablespoons dressing over; toss. Serve with remaining dressing.
Preparation Set a fine-mesh strainer over a medium bowl. 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. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss chicken and 2 tablespoons garlic oil in a medium bowl. Season with salt and pepper. Grill until charred and just cooked through, 4-5 minutes per side. Transfer to a board; let rest for 5 minutes. Purée 8 garlic cloves, 1/2 cup garlic oil, Dijon mustard, and vinegar in a blender or mini-processor. Season dressing with salt and pepper. Place remaining garlic cloves, olives, and remaining ingredients in a large bowl (cover and chill remaining oil for another use). Slice chicken on a diagonal; add to bowl. Spoon 2 tablespoons dressing over; toss. Serve with remaining dressing.
