WEEKDAYS 1e|12c|p

Grilled Chicken with Spring Salad

Michael Symon
Servings: 4
2+ hr
Part 1 of 2

This tasty grilled salad will put some spring in your step.

  • Ingredients
  • step-by-step directions
Grilled Chicken with Spring Salad
  • 1/4 cup Extra Virgin Olive Oil (plus more for grilling)
  • 2 cups Greek Yogurt
  • 2 tablespoons Coriander Seeds (toasted and crushed)
  • Salt and Freshly Ground Pepper
  • 1/2 Chicken (skin on, bone-in)
Spring Salad: Juice and zest of 1 Lemon
  • 3 tablespoon Extra Virgin Olive Oil
  • Salt and Freshly Ground Pepper
  • 1/4 pound Peas (shelled)
  • 2 cups Pea Tendrils (about 2 oz.)
  • 1 bunch Radishes (sliced)
  • Combine the Olive Oil, Yogurt, Coriander, and a pinch of Salt in a medium bowl. Add the Chicken and toss to coat. Marinade the Chicken, covered and refrigerated, for at least one hour.
  • Preheat a grill or grill pan to medium-high. Remove Chicken from marinade, blot off excess. Brush grill with Oil and place Chicken, skin-side down, on the grill. Grill Chicken for 10 minutes per side, or until Chicken is cooked through or reads 160°F in the thickest part when measured by a meat thermometer.
  • While the Chicken grills, whisk together the Olive Oil, Lemon Juice, and a pinch of Salt and Pepper. Add the Peas, Pea Tendrils, Radishes, and Mint to the bowl and toss to coat. Taste and adjust with more Salt, Pepper, and Lemon if needed.
  • Allow Chicken to rest at least 10 minutes before serving with the spring salad.
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