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Grilled Chicken Winter Salad
Grilled Chicken Winter Salad
Courtesy of Bull Outdoor Products and KCBS
1 - 6 hours
10 - 20 minutes
Current rating: 0 (0 ratings)
1-1/2 to 2 lbs boneless, skinless chicken breasts
1/3 C fresh lemon juice
1 T grainy mustard
3 t chopped fresh thyme, divided use
1/2 C olive oil + more for drizzling
2 t chopped fresh rosemary, divided use
2 cloves garlic, minced
Sea salt and freshly ground black pepper
8 C salad mix – I used baby arugula, mâche, and micro greens
4 medium red beets, roasted and quartered*
1 small butternut squash, cut into 1-inch cubes and roasted**
Cherry tomato halves
Red onion slivers
Crumbled goat cheese
4 oz pancetta, diced small and cooked
Place chicken in a large zip-top bag; set aside.
In a medium bowl, add lemon juice, mustard, and 1 teaspoon thyme.
Whisk in olive oil in a very this stream until emulsified.
Season with 1/2 teaspoon salt and a few grinds of black pepper; reserve 1/3 cup and set aside until serving.
To the remaining vinaigrette, whisk in rosemary and the minced garlic.
Pour over chicken and move around until the chicken is completely coated.
Cover and marinate in the refrigerator for at least an hour up to 6 hours
Preheat grill to medium-high heat.
Brush and oil the grates before cooking.
Remove the chicken from the marinade; discard the marinade.
Blot the away most of the oil from the breasts with paper towels and season well with salt and pepper.
Grill the chicken 3 to 5 minutes per side or until marked and cooked through.
In a large mixing bowl, add the greens with 2 tablespoons of the reserved vinaigrette and toss to coat the leaves.
Divide the greens among serving plates.
Add the roasted beets and squash, tomatoes and onion.
Slice chicken breast and place over salad and garnish with goat cheese crumbles and pancetta.
Serve with remaining vinaigrette on the side.
*To cook beets: preheat grill to 400°F. Place unpeeled beets on a large piece of foil, then drizzle with a little olive oil. Fold over foil to form a packet and place in oven for 1 hour or until beets are easily pierced with a fork. Remove beets and when they are cool enough to handle, use a paring knife to easily pull away the skins. Quarter beets and set aside.
**To cook butternut squash: preheat grill to 400°F. Line a baking sheet with foil and add the squash drizzle with a little olive oil and sprinkle the remaining 1/2 teaspoon thyme and season with salt and pepper. Toss to coat and roast for 20 minutes or until cooked; turn squash halfway through cooking.
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