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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.
How To make Grilled Chicken in Olive Oil Chive Vinaigrette's Videos
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The Best Lemon Vinaigrette Recipe!
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*The Best Lemon Vinaigrette Recipe | Get The Printable Recipe Here* ????
Made with fresh lemon juice, lemon zest, extra virgin olive oil, Dijon mustard, natural sweetener, minced garlic, and a sprinkle of salt and pepper, this simple yet versatile recipe yields a homemade dressing that brings delightful tanginess to salads, grilled veggies and more!
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00:00 Introduction
00:49 Ingredients & Method
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Healthy Blackberry Chicken Salad with Homemade Balsamic Vinegar Dressing
Healthy Blackberry Chicken Salad with Homemade Balsamic Vinegar Dressing
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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
Grilled Chicken Caesar Salad | DJ BBQ
Probably the most popular salad of all time and DJ BBQ has a sweet and creamy recipe that comes straight from Planet Amazatron. Chicken basted with garlic and rosemary is wood-smoked over an open grill until the skin is crisp and the flesh is tender. Mixed in to a salad of fresh lettuce, chopped bacon, barbecued chicory all drizzled with a lemon and yogurt dressing makes this Caesar salad one of total perfection.
For more sensational outdoor cooking ideas check out DJ BBQ’s channel: and let us know what your favourite salad is in the comments. We love to hear your ideas!
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Chicken Salad With A Herb Vinaigrette: Back To Basics
Making the perfect salad dressing is a skill every aspiring chef should master. In this episode of Back To Basics chef Rich Harris shows you how to make a char-grilled chicken salad with a chive and tarragon vinaigrette.
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Ingredients:
1 tsp Dijon mustard
pinch of sugar
sea salt and black pepper
1 tbsp white wine vinegar or sherry vinegar
2 tbsp vegetable oil
1 tbsp extra virgin olive oil
fresh chives
tarragon
salad leaves
cherry tomatoes
1 warm char-grilled chicken breast
Step 1: Make The Vinaigrette
Whisk together the mustard, sugar, salt and pepper and vinegar. Gradually whisk in the oils until emulsified. The vinaigrette should be a thick consistency. Transfer to a screw-top jar and refrigerate until needed. Shake vigorously before using.
Step 2: Assemble The Salad
Chop the chives and tarragon and add them to your dressing, then give it a good stir. Add a couple of spoonfuls of the dressing to the leaves and place them in a bowl. Cut the tomatoes in half and coat in dressing, then add to the leaves. Chop the chicken, toss it in the dressing and serve on top of the salad.
Roasted Asparagus with Lemon Chive Vinaigrette
It's spring and nothing says spring like asparagus! I'm making roasted asparagus with a lemon chive vinaigrette which can be served as either an appetizer or a side dish.
This recipe is from Chef Keith Snow at Harvest Eating.