I love the way this salad brings together my favorite combination of flavors — sweet, sour and spicy — in a warm, colorful dish celebrating fall produce. I stir-fry the grains to add both a nutty, caramelly flavor and a slightly crispy texture.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 4 large cloves garlic (1 clove sliced and 3 cloves finely grated)
- 2 sprigs fresh rosemary
- Kosher salt
- 3 large heads Belgian endive or radicchio, leaves separated
- 2 large celery stalks, chopped
- 1 large sweet-tart apple, cored and sliced into thin wedges
- 1 1/2 cups red grapes, halved
- 3 tablespoons apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely grated fresh ginger
- 1 serrano chile, stemmed, seeded and chopped
- 2 cups cooked grains such as quinoa, farro or brown rice
- 1 cup toasted pecans, chopped
- 3 scallions, thinly sliced
- 1/2 cup crumbled cheese such as blue, feta or queso fresco
Instructions
- Combine the chicken, 1 sliced garlic clove, 1 sprig of the rosemary, 1 teaspoon salt and 1/2 cup water in a large saucepan and bring to a boil over high heat. Cover, reduce the heat to medium low and simmer until the chicken is cooked through, about 20 minutes. Set aside, covered, until ready to use.
- Meanwhile, toss the endive with the celery, apple, grapes and vinegar in a large bowl; season with salt. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Meanwhile, strip the leaves from the remaining rosemary sprig and finely chop; add to the skillet along with the 3 finely grated garlic cloves, ginger and serrano. Cook, stirring frequently, until very fragrant, 3 to 4 minutes. Increase the heat to high and add the grains. Cook, tossing frequently, until the grains begin to brown, 3 to 4 minutes.
- Using tongs, transfer the chicken to a cutting board. Discard the rosemary from the saucepan and transfer the broth to the skillet with the grains. Continue cooking until the broth has evaporated, about 4 minutes.
- Slice the chicken 1/2 inch thick. Add the grains and chicken to the endive mixture and toss to combine; season with salt. Divide the salad among plates and top with the pecans, scallions and cheese.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 304 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 31 mg |
| Sodium | 371 mg |