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How To make Grilled Chicken in Olive Oil Chive Vinaigrette
Ingredients
4
each
chicken, breasts
6
tablespoon
oil, olive, divided
4
tablespoon
vinegar, white wine, divided
1
teaspoon
salt, divided
1/2
teaspoon
pepper, divided
1/4
teaspoon
mustard, dry
1
each
garlic, clove
1
each
lemon, peel
1
tablespoon
chives, fresh, chopped
Directions:
In the container of a food processor or blender, place 1 tb of the olive oil, 1 tb of the vinegar, 1/4 tea each mustard, salt and pepper; process 15 seconds. While processor is running, add 2 more tb olive oil and process 10 seconds. Add remaining 3 tb vinegar, remaining 3 tb olive oil, garlic, and lemon peel. Finally add chives and process about 15 seconds more.
Dip each piece of chicken in sauce and coat well. Marinate in refrigerator at least 4 hours (or overnight).
Place chicken on prepared grill, skin side up, about 8 inches from heat. Sprinkle with remaining 3/4 ts salt and 1/4 ts pepper. Grill, turning and basting with sauce every 10 minutes, about 1 hour or until fork can be inserted into chicken with ease.
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Ingredients:
1T minced shallot
2T white wine vinegar
1-2T Dijon mustard
1t good balsamic vinegar
1/2t honey
1/3C neutral oil
S&P
Powerhouse Salad dressing | Olive Oil Lemon Garlic | Toque In The Kitchen
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OliveOil
Lemon
Garlic
2 Tbsp Olive Oil
1/2 lemon juice
1 glove garlic
1/4 Tsp Salt & Black pepper
The combination is a POWERHOUSE, and I don’t want to bore you with all the benefits.
Just make it.
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Grilled Asparagus with Balsamic Honey Dijon Vinaigrette
Grilled Asparagus with Balsamic Honey Dijon Vinaigrette
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Grilled asparagus drizzle with a mildly sweet and tangy vinaigrette. It's a simple side dish that packs a ton of flavor, and pair beautifully next to fish, chicken or beef.
Ingredients:
1 Garlic Clove, finely minced
1-1/2 teaspoons country Dijon Mustard
1-1/2 teaspoons Honey
1/2 teaspoon Kosher Salt, plus more for asparagus
1/4 teaspoon ground Black Pepper, plus more for asparagus
1/4 cup STAR Balsamic Modena Vinegar
3/4 cup STAR Extra Virgin Olive Oil, plus more for asparagus
1 bunch fresh Asparagus
1 lemon, cut in half
Directions:
In a small glass jar add the garlic, mustard, honey, salt, pepper, vinegar and olive oil. Secure lid and shake to combine. Set aside or refrigerate until ready to serve.
Preheat a grill or grill pan to medium-high heat. In a shallow dish toss the asparagus with a tablespoon of olive oil and two pinches of salt and pepper.
Grill the asparagus for 4 to 5 minutes per side until just tender. Transfer grilled asparagus to a serving dish and drizzle with desired amount of vinaigrette.
Quickly grill lemon halves and squeeze a tablespoon of juice over top. Serve immediately.
Note: Any remaining dressing can be saved and refrigerated for another purpose.
Adapted from:
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Healthy Blackberry Chicken Salad with Homemade Balsamic Vinegar Dressing
Healthy Blackberry Chicken Salad with Homemade Balsamic Vinegar Dressing
#salad #healthyrecipes #chickensalad #blackberry #blackberrychicken #balsamicdressing
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Recipe:
2 cups diced cooked chicken (grilled or leftover) cold
1 avocado sliced
1 cup fresh blackberries
6-8 cups lettuce or spinach blend
1/4 cup diced red onion
1/4 cup walnuts
optional cheeses: Feta (if using steak instead, use blue cheese) or any cheese you prefer. I used applewood smoked gruyere.
Balsamic Vinegar Dressing:
2 Tbsp balsamic vinegar
2 tsp dijon mustard
2 Tbsp honey
1 tsp soy
2 Tbsp light olive oil
salt pepper