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How To make Grilled Chicken in Olive Oil Chive Vinaigrette
Ingredients
4
each
chicken, breasts
6
tablespoon
oil, olive, divided
4
tablespoon
vinegar, white wine, divided
1
teaspoon
salt, divided
1/2
teaspoon
pepper, divided
1/4
teaspoon
mustard, dry
1
each
garlic, clove
1
each
lemon, peel
1
tablespoon
chives, fresh, chopped
Directions:
In the container of a food processor or blender, place 1 tb of the olive oil, 1 tb of the vinegar, 1/4 tea each mustard, salt and pepper; process 15 seconds. While processor is running, add 2 more tb olive oil and process 10 seconds. Add remaining 3 tb vinegar, remaining 3 tb olive oil, garlic, and lemon peel. Finally add chives and process about 15 seconds more.
Dip each piece of chicken in sauce and coat well. Marinate in refrigerator at least 4 hours (or overnight).
Place chicken on prepared grill, skin side up, about 8 inches from heat. Sprinkle with remaining 3/4 ts salt and 1/4 ts pepper. Grill, turning and basting with sauce every 10 minutes, about 1 hour or until fork can be inserted into chicken with ease.
How To make Grilled Chicken in Olive Oil Chive Vinaigrette's Videos
Lemon & Garlic Vinaigrette Recipe - Laura Vitale - Laura in the Kitchen Episode 430
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Garlic Butter Chicken Salad With Lemon Vinaigrette!
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Garlic Butter Chicken Salad W/ Lemon Vinaigrette
Ingredients:
1 Chicken Breast
2-3 Romaine Lettuce Hearts (washed and chopped)
1 Cucumber (sliced)
1 Avocado (cubed)
1/4 Red Onion (finely sliced)
1/2 Tomato (diced)
1/8 Cup Sunflower Seed Kernels
1/4 Cup Dried Cranberries
1/4 Cup Chopped Cilantro
1 Tbsp Garlic (minced)
2 Tbsp Butter
1 Tbsp olive oil
Salt and Pepper
Lemon Vinaigrette:
1 Small Garlic Clove (minced)
1 tsp Dijon Mustard
1/2 tsp Honey
1/2 Lemon Juiced
1/4 Cup Olive Oil
Salt and Pepper
*In a small bowl combine all lemon vinaigrette ingredients and whisk until combined. Adjust the seasoning to your taste and set aside.
*Build the salad in a large bowl with romaine lettuce on the bottom topped with cucumber, tomato, red onion, avocado, sunflower seeds, and dried cranberries. Dress the salad with the lemon vinaigrette and toss. Season with a little more salt and pepper if needed.
*For the chicken, start by butterflying the chicken breast and pounding it till it’s 1/4 inch thin. Season with salt and pepper on both sides.
*In a pan on medium heat, add some olive oil and sear the chicken for about 3 minutes a side. Cook the chicken until it’s 165 degrees Fahrenheit internally then remove from the pan and set aside.
*Next reduce the heat to low, add butter and garlic to the pan. Sauté till fragrant for about 1-2 minutes. Add the chicken back for 30 seconds to cover in the garlic butter then add chopped cilantro.
*Slice the chicken into strips and place on top of the salad. Optionally garnish with cilantro.
Enjoy!
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LEMON MUSTARD VINAIGRETTE / SALAD DRESSING
Take your salads to the next level with this Lemon Mustard Vinaigrette. Perfect compliment in your mix salad, Quinoa, Taboullah, Halloumi, Brussels sprouts salad etc.
This Vinaigrette keeps up to 2 weeks in air tight container in chiller. You can add herbs like chives or parsley for more flavor..
Lemon Butter Sauce➡️
Ingredients;
2 tbsp lemon juice
1 tbsp white vinegar
2 tsp Dijon mustard
2 tsp honey
1 tsp grainy mustard
1/2 TSP salt
1/2 TSP pepper
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Vinaigrette Salad Dressing
This mustard chive vinaigrette salad dressing is perfect on all lettuces and can serve as a sauce on grilled chicken, grilled salmon, grilled mahi mahi, grilled t-bone steak. A vinaigrette is roughly 3 parts olive oil to 1 part vinegar or acid like lime juice or lemon juice. Learning how to make mustard vinaigrette with fresh chives is easy.
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