Grilled Chicken Salad With Green Beans, Capers and Olives

By David Tanis

Published August 2, 2016

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(245)
Comments
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The key to a moist, juicy grilled boneless chicken breast is simple but crucial: Keep the heat moderate and don’t overcook the chicken. Skin-on chicken is ideal. (It's not always easy to find; sometimes you’ll see skin-on breasts that have breastbone and ribs attached, which you can easily remove. Or ask a butcher.) If boneless, skinless chicken is your only option, that’s fine, but proceed with care and adjust the cooking time on the grill to about 3 minutes per side. Cook the chicken breasts just before making the salad and let them rest for a few minutes when they come off the grill, so juices can redistribute. Slice the meat on an angle while it’s still slightly warm.

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Ingredients

Yield:4 servings

FOR THE CHICKEN

  • 4 boneless chicken breasts, preferably skin-on, trimmed (about 6 ounces each)

  • Salt and pepper

  • Zest of 1 lemon

  • 1 teaspoon chopped rosemary

  • ½ teaspoon grated garlic

  • 2 tablespoons extra-virgin olive oil

  • Pinch of crushed red pepper flakes

FOR THE VINAIGRETTE

  • 3 tablespoons lemon juice

  • ½ teaspoon grated garlic

  • 1 teaspoon Dijon mustard

  • 1 tablespoon chopped capers

  • 3 tablespoons extra-virgin olive oil

  • Salt and pepper

FOR THE OLIVE PASTE

  • 1 cup pitted Niçoise olives

  • ½ teaspoon grated garlic

  • 2 tablespoons extra-virgin olive oil

FOR THE SALAD

  • 1 pound small green beans or Romano beans, or a mixture, topped and tailed

  • Salt and pepper

  • 4 hard-cooked eggs, quartered

  • Green and black olives, for garnish (optional)

  • 2 tablespoons chopped parsley, for garnish

  • Handful of green or purple basil leaves, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

16 grams carbs; 273 milligrams cholesterol; 571 calories; 23 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 37 grams fat; 5 grams fiber; 987 milligrams sodium; 47 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Marinate the chicken: Season breasts on both sides with salt and pepper. Sprinkle with lemon zest, rosemary, garlic, olive oil and red pepper flakes. Smear seasoning on meat to coat well and leave at room temperature for 15 minutes. (You may season the meat up to 4 hours ahead and store covered in refrigerator.)

  2. Step 2

    Make the vinaigrette: In a small bowl, stir together lemon juice, garlic, mustard and capers. Whisk in olive oil and season to taste with salt and pepper.

  3. Step 3

    Make the olive paste: Chop olives roughly with a food processor. Transfer to a bowl and stir in garlic and olive oil. (May be prepared in advance; keeps 1 week, refrigerated.)

  4. Step 4

    Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool.

  5. Step 5

    Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch — you want it to brown gradually. Cook for 4 to 5 minutes on the skin side, until skin is golden. Flip the chicken and cook on the other side for 2 minutes or so, until firm to the touch when pressed with index finger. (If using skinless breasts, reduce cooking time to about 3 minutes per side.) Remove chicken to a platter and let rest for 10 minutes.

  6. Step 6

    To assemble salad: Put beans in a large bowl. Season with salt and pepper and dress with vinaigrette, coating well. Transfer beans to a large platter or individual plates. Cut breasts on an angle into ½-inch slices and lay on top. Quickly dab about 1 teaspoon olive paste on each breast and spread on meat with back of spoon. Surround with quartered egg and scattered olives, if using. Sprinkle with parsley and basil.

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Ratings

4 out of 5
245 user ratings
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Comments

Jasmine

My preferred way of cooking chicken breasts is to coat them in olive oil, adding pepper, spices or herbs as desired, then cook in a 375º degree oven for 25 minutes. They always come out moist.

BaHa

Chicken breast is, as it were, foul. Dark meat is preferable in every way; juicier and more fkavorful. White meat has all the excitement of water-packed tuna.

Brian Morisky

If you do not enjoy white meat, you may be buying an inferior quality bird. A well-sourced white meat chicken will be juicy and flavorful. Mass produced varieties are pretty flavorless and stringy and tough. Dark meat is also delicious.

Peter

Outstanding and delightfully good, especially with grilled fresh green beans. Mmmm!

Cookist

I’m not usually a fan of chicken breasts, but I would be happy eating this meal every day during the summer. Fabulous and easy. I added boiled fingerling potatoes sliced into coins and drizzled with the dressing. I’ve also swapped the chicken for salmon, which was equally delicious.

sarah

not substantial enough for an entree

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