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Crispy Garlic Chicken Chopped Salad
This hearty salad is packed with good-for-you veggies and flavors that wow, like chopped mint, honey, garlic, a pinch of cayenne pepper, and sweet California grapes.
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Recipe - Stillwater Wine & Spirits
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Crispy Garlic Chicken Chopped Salad
Prep Time45 Minutes
Servings3
Cook Time43 Minutes
Ingredients
1/3 cup grapeseed oil
6 cloves garlic, very thinly sliced
2 boneless, skinless chicken breasts
3/4 tsp Kosher salt, divided
3/4 tsp ground black pepper, divided
1/4 cup lemon juice
1 Tbsp rice vinegar
2 Tbsp honey
Pinch cayenne
3 cups chopped romaine lettuce
2 cups chopped radicchio
2 cups chopped green cabbage
2 cups halved red or green California grapes
1 cup thinly sliced celery
1/4 cup roughly chopped mint
Directions
  1. Heat oil in a large non-stick skillet over medium-high heat. Add garlic and cook until crisp, removing pieces as they brown with a slotted spoon, about 2 minutes. Pour oil into a heatproof cup or bowl.
  2. Sprinkle chicken with 1/2 teaspoon each salt and pepper. Transfer 2 tablespoons garlic oil back to the skillet. Heat over medium-high until very hot and add chicken. Cook until golden on the bottom, about 7-9 minutes. Turn and cook another 7-9 minutes or until cooked through. Remove to a cutting board. Let stand 5 minutes.
  3. Whisk lemon juice, vinegar, and honey into the remaining garlic oil. Season with 1/4 teaspoon each kosher salt and freshly ground black pepper and a pinch of cayenne.
  4. Combine the romaine, radicchio, cabbage, grapes, celery, and mint in a large bowl. Chop the chicken and add to the bowl along with the dressing. Toss to mix and serve sprinkled with the crispy garlic.  
45 minutes
Prep Time
43 minutes
Cook Time
3
Servings

Shop Ingredients

Makes 3 servings
1/3 cup grapeseed oil
Not Available
6 cloves garlic, very thinly sliced
Not Available
2 boneless, skinless chicken breasts
Not Available
3/4 tsp Kosher salt, divided
Not Available
3/4 tsp ground black pepper, divided
Not Available
1/4 cup lemon juice
Not Available
1 Tbsp rice vinegar
Not Available
2 Tbsp honey
Not Available
Pinch cayenne
Not Available
3 cups chopped romaine lettuce
Not Available
2 cups chopped radicchio
Not Available
2 cups chopped green cabbage
Not Available
2 cups halved red or green California grapes
Not Available
1 cup thinly sliced celery
Not Available
1/4 cup roughly chopped mint
Not Available

Directions

  1. Heat oil in a large non-stick skillet over medium-high heat. Add garlic and cook until crisp, removing pieces as they brown with a slotted spoon, about 2 minutes. Pour oil into a heatproof cup or bowl.
  2. Sprinkle chicken with 1/2 teaspoon each salt and pepper. Transfer 2 tablespoons garlic oil back to the skillet. Heat over medium-high until very hot and add chicken. Cook until golden on the bottom, about 7-9 minutes. Turn and cook another 7-9 minutes or until cooked through. Remove to a cutting board. Let stand 5 minutes.
  3. Whisk lemon juice, vinegar, and honey into the remaining garlic oil. Season with 1/4 teaspoon each kosher salt and freshly ground black pepper and a pinch of cayenne.
  4. Combine the romaine, radicchio, cabbage, grapes, celery, and mint in a large bowl. Chop the chicken and add to the bowl along with the dressing. Toss to mix and serve sprinkled with the crispy garlic.