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Michael Symon's Grilled Chicken with Spring Salad

4 16 chk
Asparagus, Peas, and Spring Onions with Chicken
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
Grilled Chicken with Spring Salad Recipe: Craving a creamy salad dressing without all the calories? Greek yogurt is your go-to ingredient.
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ingredients
  • 1 Chicken (cut in half down the backbone; about 4 to 5 pounds)
  • Olive Oil
  • Salt and Pepper
  • For the Salad:
  • 1 cup Peas (shelled and blanched)
  • 2 bunches Asparagus (ends trimmed)
  • 6 Spring Onions (roots trimmed and sliced in half lengthwise)
  • 2 tablespoons Greek Yogurt
  • 1 Orange (zest and juice)
  • 1/3 cup Mint (leaves torn)
  • 4-5 tablespoons Olive Oil
  • Salt and Pepper
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Chicken (cut in half down the backbone; about 4 to 5 pounds)
    Salt and Pepper
    Generously season the chicken with salt and pepper the night before cooking. Place on a resting rack set inside a sheet tray and cover with plastic wrap. Place in the fridge.
  • 2
     
    Remove the chicken from the fridge 30 minutes prior to cooking. Preheat the oven to 350 degrees F. Place a grill over medium-high heat. 
  • 3
    Olive Oil
    Drizzle the chicken with olive oil and rub to coat evenly. Place the chicken down, breast side down, on the grill and cook until charred and golden, about 5 to 6 minutes. Flip the chicken over and grill the other side for 2 to 3 minutes and then place the pan in the oven. Cook until the internal temperature reaches 160 degrees F, or about 15 to 20 minutes.
  • 4
    6 Spring Onions (roots trimmed and sliced in half lengthwise)
    2 bunches Asparagus (ends trimmed) 
    4-5 tablespoons Olive Oil 
    Salt and Pepper
    For the Salad: Toss the spring onions and asparagus in a mixing bowl with 2 to 3 tablespoons of olive oil and season with salt and pepper. Place on the grill and cook until charred, about 5 to 7 minutes. Remove from the grill and set aside.
  • 5
    2 tablespoons Greek Yogurt 
    1 Orange (zest and juice) 
    1/3 cup Mint (leaves torn)
    While the chicken and vegetables are cooking, make the vinaigrette. Add the yogurt to a mixing bowl and add the orange zest and juice. Whisk in the mint and olive oil. Season with salt and pepper and taste. Adjust if necessary.
  • 6
    1 cup Peas (shelled and blanched)
    Add the grilled vegetables and peas to the vinaigrette and toss to coat. Serve alongside the chicken.

    Helpful Tips:
    1. Don't have a grill? Try this recipe in a 425 degree oven instead.
    2.  Before grilling the asparagus, remove the woody bottoms at their natural breaking point.
    3. Homemade salad dressing is the way to go, especially with Greek yogurt as the base. Avoid store bought dressings because they are full of sodium.
 
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