I know, I know, what’s so special about a grilled chicken salad! Well, let’s just say it’s all about the dressing in this recipe. If you don’t care about the salad part, that’s fine, but you do need to try the dressing on a salad of your choice.
Wanting a cold salad for dinner in the summer is certainly standard fare around here. I dug out this recipe that I think came from a cooking class I went to in the mid-80’s. It’s that old. And the recipe for an artistic salad such as pictured above, was on the cutting edge at the time! My notes say this recipe came from Jean Francois Meteigner, at Cicada (an L.A. restaurant). At the time the restaurant was on Melrose. There is still a Cicada, but it’s in downtown L.A. and somebody else is the chef. Meteigner has moved on to another restaurant in Santa Monica. In any case, this is his recipe and it’s a good one.
I made the dressing an hour ahead and let it sit out at room temp so the garlic would infuse a bit more. Afterwards I refrigerated what was left and used it up within a few days. As for the salad, it’s a mixture of baby spinach, arugula and mixed salad greens. Then you add some cucumber, fennel, fresh corn cut off the cob (or use frozen if that’s all that’s available), toss the salad with the dressing, then add the decorative touches – fresh wedges of tomato, avocado, green onions and artichoke hearts, if you’d like. When I served this as a main dish salad I added the chicken. The next day I served a lovely green salad (pictured above) with some crumbled blue cheese, some toasted pecans, and the dressing.
So, first is the salad dressing. As you can see from the ingredient list, it has some sweetness to it. Not too much, but enough that you know it’s sweet. The original recipe called for honey – I used agave nectar instead. Otherwise, I stuck to the recipe as written. It’s delicious. Several people asked me about it- they couldn’t tell what was in it – the sherry vinegar adds a different taste. And the lemon juice gives it a nice tartness, although the agave certainly balances it. Worth making.
printer-friend PDF for the salad dressing
MasterCook 5+ import file for the salad dressing – click to run MC or right click to save file
Sherry Vinegar and Lemon Dressing
Recipe By: Adapted from Jean Francois Meteigner, an L.A. chef
Serving Size: 8
NOTES: The only change I made to this recipe was the use of agave nectar instead of honey. He also called for the “juice of 2 lemons.” I made a measuring assumption that a lemon yields about 1/4 cup of lemon juice each. Use more if you want to, but you may need to add additional honey.
3 tablespoons agave nectar — or honey
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/2 cup fresh lemon juice — fresh squeezed
1 cup extra virgin olive oil
2 large garlic cloves — peeled, smashed and minced
Salt and pepper to taste
1. In a medium-sized bowl whisk together (in order) the Dijon mustard, sherry vinegar, lemon juice, garlic.
2. Slowly add in a steady stream, whisking continuously, the olive oil. If made ahead whisk together again before pouring onto any salad. Refrigerate and use within a week, if possible.
Per Serving: 246 Calories; 27g Fat (96.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 24mg Sodium.
Then, if you’d like to make the chicken salad part, with all the delicious fresh veggies that go along with it, here’s that part.
printer-friendly PDF for the grilled chicken salad AND the salad dressing
MasterCook 5+ import file for the grilled chicken salad AND the salad dressing – click to run MC or right click to save file
Grilled Chicken Salad
Recipe By: Adapted from Jean Francois Meteigner, an L.A. chef
Serving Size: 4
4 large boneless skinless chicken breast halves
1 tablespoon Herbes de Provence — or other mixed herbs containing thyme and rosemary
1 1/2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
SALAD INGREDIENTS:
8 ounces mixed salad greens
8 ounces baby spinach
6 ounces baby arugula
8 whole green onions — minced, including some green part
2/3 cup fresh corn kernels
1/2 cup fennel bulb — finely diced
1/2 cup cucumber — diced
2 large avocados — diced or sliced
2 large tomatoes — wedged
8 ounces artichoke hearts — canned, not marinated (optional)
GARNISHES:
1/2 cup potato chips — (optional)
16 pieces chives — (optional)
DRESSING:
1/2 recipe Sherry Vinegar and Lemon Dressing
1. Season chicken breasts with oil, pepper, herbs and garlic. Place in a plastic bag to marinate for 1-2 hours if time permits.
2. Grill chicken breasts on an outdoor grill for 3-4 minutes per side (or less, depending on thickness) until just cooked through. Do not overcook. Remove and set aside.
3. In a large salad bowl combine the salad greens, spinach, arugula, fennel, green onions and corn. Toss with salad dressing, adding just enough to coat leaves well. Pour out onto 4 serving plates.
4. Decorate each salad with avocado slices, tomatoes, and artichoke hearts. Cut chicken into slices and place on salad. Add crushed potato chips if using them, and poke a few long chives into the top, standing them up straight if possible.

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