When you have all the kids home for the summer, dinner time is the biggest buzzkill because it feels like all you’ve been doing all day is feeding kids. Most nights I can’t even think of a protein/veggie/carb combo that is simple and easy and not too involved. Usually at 5:30 pm I’m typing words into my web browser like “chicken breast” and praying that something pops up that jolts awake the elusive dinner-fixing muse.
Last week the website bonappetit.com came through for me with a Grilled Chicken Salad with Garlic Confit. And it was so easy and so delicious that I had to share it! Don’t let the word “confit” put you off. Confit (pronounced “kon-FEE”) comes from the French verb “confirm” which means to preserve. Here is a much more involved, but very interesting, definition from www.seriouseats.com.
In the case of this recipe, what is being “preserved” is the garlic cloves which are simmered in olive oil over a medium-low and then a low heat for 20-25 minutes. After cooling, some of the garlic oil is used on the chicken and some of it is used in this delicious salad dressing.
This recipe is a keeper! The chicken, which I grilled, was so amazingly juicy and tender. The left over chicken made the best chicken salad on croissants for dinner the next night. The best kind of recipe is a “twofer” recipe!
Scott bought some crusty bread (and maybe he poured me a cool chardonnay) and EVERYONE LOVED DINNER! Bon Appetite!
Any left over chicken makes EXCELLENT chicken salad sandwiches for for the next day.
- 30 garlic cloves, peeled
- 2 cups olive oil
- 2 pounds skinless, boneless chicken breasts
- Kosher salt, ground pepper
- 4 tablespoons Dijon mustard
- 4 tablespoons red wine vinegar
- 1/2 cup pitted kalmata olives (optional but delicious) You can also substitute grapes for a totally different taste experience.
- Romain lettuce, arugula, spring mix (anything dark and leafy)
- Peel the garlic cloves and put them in saucepan with olive oil. Simmer on medium-low for 7 minutes and reduce temperature to low for 20-25 minutes. Strain garlic cloves from oil by placing a mesh strainer over a glass container. Reserve both oil and garlic cloves.
- Start a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss chicken and 4 tablespoons of garlic oil in a bowl or container. Season with salt and pepper. Place seasoned chicken on grill and cook 4-5 minutes on each side. When cooked, put on a cutting board and let them rest for 5 minutes.
- Dressing: Purée 16 garlic cloves, 1 cup of garlic oil, dijon mustard and vinegar in a blender or mini food processor. Season with salt and pepper. Save remaining garlic and garlic oil for another recipe.
- Assemble salad (This salad can be anything that you want with as much or as little added to it.)
- Cut chicken on the diagonal and place on plates of salad.