SPICY CHICKEN AND STIR-FRIED GRAIN SALAD

Spicy Chicken and Stir-Fried Grain Salad image

I love the way this salad brings together my favorite combination of flavors -- sweet, sour and spicy -- in a warm, colorful dish celebrating fall produce. I stir-fry the grains to add both a nutty, caramelly flavor and a slightly crispy texture.

Provided by Rick Martinez

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

Previous Next

Ingredients

2 large boneless, skinless chicken breasts (about 1 pound)
4 large cloves garlic (1 clove sliced and 3 cloves finely grated)
2 sprigs fresh rosemary
Kosher salt
3 large heads Belgian endive or radicchio, leaves separated
2 large celery stalks, chopped
1 large sweet-tart apple, cored and sliced into thin wedges
1 1/2 cups red grapes, halved
3 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 tablespoon finely grated fresh ginger
1 serrano chile, stemmed, seeded and chopped
2 cups cooked grains such as quinoa, farro or brown rice
1 cup toasted pecans, chopped
3 scallions, thinly sliced
1/2 cup crumbled cheese such as blue, feta or queso fresco

Steps:

Combine the chicken, 1 sliced garlic clove, 1 sprig of the rosemary, 1 teaspoon salt and 1/2 cup water in a large saucepan and bring to a boil over high heat. Cover, reduce the heat to medium low and simmer until the chicken is cooked through, about 20 minutes. Set aside, covered, until ready to use.
Meanwhile, toss the endive with the celery, apple, grapes and vinegar in a large bowl; season with salt. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Meanwhile, strip the leaves from the remaining rosemary sprig and finely chop; add to the skillet along with the 3 finely grated garlic cloves, ginger and serrano. Cook, stirring frequently, until very fragrant, 3 to 4 minutes. Increase the heat to high and add the grains. Cook, tossing frequently, until the grains begin to brown, 3 to 4 minutes.
Using tongs, transfer the chicken to a cutting board. Discard the rosemary from the saucepan and transfer the broth to the skillet with the grains. Continue cooking until the broth has evaporated, about 4 minutes.
Slice the chicken 1/2 inch thick. Add the grains and chicken to the endive mixture and toss to combine; season with salt. Divide the salad among plates and top with the pecans, scallions and cheese.

*** Explore more Spicy Chicken And Stir-Fried Grain Salad Recipes »

Comment
Leave a comment

Fb Farhan

[email protected]

This was a great recipe! I made it for a potluck and it was a hit. The chicken was moist and flavorful, and the stir-fried grain salad was a nice change from the usual potato salad. I would definitely make this again.

Brittany Moore

[email protected]

I'm not a big fan of chicken, but this recipe was so good that I ate every bite. The chicken was cooked to perfection and the stir-fried grain salad was the perfect accompaniment. I will definitely be making this again.

I was pleasantly surprised by how much I enjoyed this recipe. The chicken was cooked perfectly and the stir-fried grain salad was packed with flavor. I would definitely recommend this recipe to others.

Abdul raheem Ridwan olore

[email protected]

This recipe was easy to follow and the results were delicious. The chicken was flavorful and the stir-fried grain salad was a great way to use up leftover grains. I will definitely be making this again.

REAIN JHAN

[email protected]

I've made this recipe several times now and it's always a hit. The chicken is always tender and juicy, and the stir-fried grain salad is the perfect accompaniment. I love that this dish is so versatile - you can add or remove ingredients to suit your

Shafiq Ur Rahman Yousafzai

[email protected]

This was a great recipe! I made it for my family last night and everyone loved it. The chicken was cooked perfectly and the stir-fried grain salad was flavorful and filling. I would definitely recommend this recipe to others.