Grilled Herbed Chicken and Zucchine Salad

Grilled Herbed Chicken and
Zucchine Salad

Why this recipe works: Ingredients that are commonly use in Greek cooking(dill, mint, lemon, feta, cheese, and kalamata olives) work in concert here to create a briny yet fresh flavor profile. Chicken cutlets are perfect for a quick weeknight dinner on the grill they take well to a quick marinade and cook in minutes. The oil in the marinade serves two purposes: It prevents the cutlets from sticking to the grill and ads richness to the lean meat. Uncooked Zucchini shaved into thin ribbons on a mandoline makes an attractive salad. The zucchini's mild sweetness in punctuated by the saltiness of olives and tanginess of feta cheese. For color contrast, substitute two yellow summer squash for two zucchini

Ingredient: 4 serve
1/2 cup extra virgin olive oil
2 tbs chopped fresh parsley
1 1/2 tbs chopped fresh dill
11/2 tbs grated zest plus 1 tbs juice from 1 lemon
3 garlic cloves, minced
1/4 tbs red pepper flakes salt and pepper
8 thin cut boneless, skinless chicken cutlets (about 1 1/2 pounds)
4 zucchini (about 1 1/2 pound), sliced lengthwise into very thin ribbons
1/2 cup shredded fresh mint
1/3 cup coarsely chopped kalamata olives
1/2 cup crumbled feta cheese

Instruction:
1. Combine 1/4 cup oil, parsley, dill, 2 garlic cloves, 1 tbs lemon zest, red pepper flakes, 3/4 tbs salt, and 1/4 tbs pepper in medium bowl. Add chicken and turn pieces to coat.

2. Whisk remaining 1/4 cup oil, remaining garlic cloves, remaining 1/2 tbs lemon zest, lemon juice, 1/2 tbs salt and 1/4 tbs pepper in small bowl.

3. Grill chicken over hot fire until lightly charred and chicken registers 160 degrees, 2 to 3 minutes per side.

4. combine zucchini, mint, and olives in large bowl, Pour dressing over and toss with tongs. Sprinkle salad with cheese. serve with cheese. serve with chicken.

Quick prep tip Making zucchini ribbons
To add visual appeal to the zucchini salad, use a mandoline to shave the zucchini into this ribbons. Adjust the mandoline to its thinnest setting, typically 1/16 inch, then run the zucchini lengthwise down the mandoline to create long, ever ribbons. Since the blade is very sharp, it's important to keep your fingers curled under and to work carefully to avoid cutting yourself

smart shopping zucchini
Zucchini is remarkable versatile: It can be cooked a variety of ways including steaming, baking grilling, and sauteing or just eaten raw. When purchasing this popular summer squash, select small zucchini, which are younger and have thinner skins. The skins should be free of blemishes and have a vibrant color. Fresh zucchini is available year round in most supermarkets.

1 comments:

always good to read whats cooking in your blog..!

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