I know I said I wouldn’t be posting any more green salads.
I lied.
Apparently, I’m a politician.
But this was really too good to pass up / forget and this blog is how I keep track of my recipes.
Click here to Pin Salad with Chicken & Crispy Onions
PrintSalad with Chicken & Crispy Onions
This salad has a lot of flavors, perfect for a leisurely, hot weather meal. I found a sweet onion at the market which was wonderful.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Salad
Ingredients
Scale
- 2 chicken breasts, boneless, skinless (12oz, 350gr total)
- 1 red bell pepper, sliced
- 1 sweet or red onion, sliced
- 1 cup (8oz, 240gr) white beans, rinsed and drained
- 1/3 cup sliced green olives
- 1 preserved lemon, rind sliced, pulp discarded
- 2 tsp olive oil
- Lettuce for 2 main meal salads
- Marinade for chicken
- 1 tbs Worcestershire sauce
- 2 tbs ketchup
- 1 tbs red wine vinegar
- 2 tbs olive oil
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- “French” Vinaigrette
- 2 tbs ketchup
- 1 tbs red wine vinegar
- 2 tsp Dijon-style mustard
- 1/2 tsp paprika
- 3 tbs salad olive oil
Instructions
- Make marinade, pour over chicken and set aside.
- Sauté onions in olive oil over medium-high until crispy – being careful not to burn.
- When done, remove and drain on paper towels
- Make vinaigrette: Mix ketchup, vinegar and mustard.
- Slowly add olive oil, whisking constantly.
- Add sliced red pepper, beans, and preserved lemon to vinaigrette; allow to marinate while the chicken cooks.
- Cook chicken on barbecue grill until done, turning once, 12 – 15 minutes.
- Remove and slice
- Prepare lettuce and put in large salad bowl.
- Combine marinated vegetables, olives, lettuce, and dressing.
- Toss well.
- Arrange sliced chicken on salad and top with crispy onions.
Notes
If you do the prep in the order given, everything will have enough marinating time.
For different flavors try Chicken Salad, Niçoise Style