crispy chopped chicken with grapes on top of lettuce

DIRECTIONS

Heat the oil in a large non-stick skillet over medium high heat. Add the garlic and cook until browned and crisp, removing pieces as they brown with a slotted spoon, about 2 minutes altogether. Pour the oil into a heatproof cup.

Sprinkle the chicken with 1/2 teaspoon each salt and pepper. Transfer 2 tablespoons of the garlic oil back to the skillet. Heat over medium-high until almost smoking and add the chicken. Cook until golden on the bottom, about 7-9 minutes. Turn and cook another 7-9 minutes or until golden and cooked through. Remove to a cutting board. Let stand 5 minutes.

Whisk the lemon juice, vinegar and honey into the remaining garlic oil. Season with 1/4 teaspoon each kosher salt and freshly ground black pepper and the cayenne.

Combine the romaine, radicchio, cabbage, grapes, celery and mint in a large bowl. Chop the chicken and add to the bowl along with the dressing. Toss to mix and serve sprinkled with the crispy garlic.

Ingredients

1/3 cup grapeseed oil
6 large cloves garlic, very thinly sliced
2 large boneless, skinless chicken breasts
3/4 teaspoon Kosher salt (divided)
3/4 teaspoon ground black pepper (divided)
1/4 cup lemon juice
1 tablespoon rice vinegar
2 teaspoons honey
Pinch cayenne
3 cups chopped romaine lettuce
2 cups chopped radicchio
2 cups chopped green cabbage
2 cups halved red or green California grapes
1 cup thinly sliced celery
1/4 cup roughly chopped mint

DIRECTIONS

Heat the oil in a large non-stick skillet over medium high heat. Add the garlic and cook until browned and crisp, removing pieces as they brown with a slotted spoon, about 2 minutes altogether. Pour the oil into a heatproof cup.

Sprinkle the chicken with 1/2 teaspoon each salt and pepper. Transfer 2 tablespoons of the garlic oil back to the skillet. Heat over medium-high until almost smoking and add the chicken. Cook until golden on the bottom, about 7-9 minutes. Turn and cook another 7-9 minutes or until golden and cooked through. Remove to a cutting board. Let stand 5 minutes.

Whisk the lemon juice, vinegar and honey into the remaining garlic oil. Season with 1/4 teaspoon each kosher salt and freshly ground black pepper and the cayenne.

Combine the romaine, radicchio, cabbage, grapes, celery and mint in a large bowl. Chop the chicken and add to the bowl along with the dressing. Toss to mix and serve sprinkled with the crispy garlic.

Notes

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

serves 4

Nutritional Information

Nutritional analysis per serving: Calories 360; Protein 22 g; Carbohydrate 25 g; Fat 21 g (50% Calories from Fat); 2.5 g Saturated Fat (6% Calories from Saturated Fat); Cholesterol 60 mg; Sodium 290 mg; Fiber 4 g.