Categories: Chicken, Healthy, July2016, Salads, Summer

Ingredients

• INGREDIENTS
• For the chicken
• 1 1/2 pounds boneless, skinless chicken breasts
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 4 cups water
• For the dressing
• 1 cup fresh basil leaves, tightly packed
• Finely grated zest from 1 medium lemon
• 3 tablespoons fresh lemon juice
• 1 medium clove garlic, crushed
• 2 teaspoons anchovy paste
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup extra virgin olive oil
• For the salad
• 1 pound small red potatoes, cut in bite-size pieces
• 3/4 pound long, thin green beans
• 3/4 cup Nicoise or Kalamata olives, drained
• 4 medium Roma tomatoes, halved, each half cut in quarters
• 4 large hard boiled eggs, peeled and halved
• 1 large head bib or butter lettuce, leaves separated, washed and spun dry

Directions

1. For the chicken, combine 4 cups cold water, 2 tablespoons kosher salt and 1 tablespoon sugar. Stir until the mixture is clear and all salt and sugar have been dissolved, about 30 seconds. Add the chicken and place in refrigerator for at least 1 hour and up to 4 hours.

2. While the chicken is brining, make the dressing. Combine basil leaves, lemon zest and juice, garlic, anchovy paste, Dijon mustard, sugar, salt and pepper in the bowl of a blender or food processor. Blend/process till the basil is finely chopped. Slowly add the oil while continuing to blend/process. Stop when all the oil has been incorporated and the dressing is smooth. Transfer to a glass jar or container with a tight fitting lid. Set aside. Dressing can be made up to 24 hours in advance. Shake well before serving.

3. Place the potatoes in a medium-sized saucepan. Cover with water and add 2 teaspoons kosher salt. Bring to a boil, then reduce to a steady simmer and cook for 8-10 minutes or until potatoes are fork-tender. Drain well and transfer to a bowl. Drizzle lightly with extra virgin olive oil and toss to coat. Season lightly with kosher salt and freshly ground black pepper. Set aside.

4. Place the beans in a gallon sized plastic zippered bag. Add 1 teaspoon of water and close bag, leaving a small opening for steam to escape. Place bag in microwave and cook on high power for 3 minutes or until beans are crisp and tender. Drain the beans and place in a bowl. Drizzle lightly with extra virgin olive oil and sprinkle lightly with kosher salt. Toss to coat.

5. Preheat your KitchenAid® Stainless Steel 8 Burner Gas Grill to a medium-high heat.

6. At about the same time you start the Gas Grill, remove your chicken from refrigerator, drain and pat dry with paper towels. Drizzle the chicken lightly with extra virgin olive oil and sprinkle lightly with kosher salt and generously with black pepper.

7. Brush and oil the grill grate of your Gas Grill. Arrange the chicken on the Gas Grill and grill for 3-4 minutes per side or until light golden brown and an instant thermometer registers 160˚F. Remove from the grill and drizzle with a bit more olive oil and tent with foil for 5 minutes. Slice and serve warm or at room temperature.

8. To serve, line individual plates or a large platter with lettuce leaves. Arrange the chicken, potatoes, green beans, and remaining salad ingredients over the lettuce. Serve with dressing on the side.

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