It’s a long time ago, when I tried this recipe, and since then, I’m looking for an opportunity to post it … It’s a recipe, not very difficult or complicated. But its uniqueness lies in the fact that the chicken is marinated for a whole day – in my not so secret bbq marinade – and the way it is baked, which keeps it very juicy! In addition, accompanied by a green salad, it is a light choice, without leaving nothing to the taste! Try this recipe! Even some chicken opponents I know, are excited about this recipe!
BBQ Chicken and Green Salad with Granny Smith and WalnutsPrint This
for the chicken
- ○ 2 fillets of chicken breast
- ○ 1 cup of teriyaki sauce
- ○ 2 teaspoons of smoked paprika
- ○ 1 teaspoon of sweet paprika
- ○ 1 teaspoon of mustard powder
- ○ 1/2 teaspoon of cayenne pepper
- ○ 1/2 teaspoon of pepper satsuan
- ○ 2-3 sprigs of fresh oregano
- ○ salt, pepper
- ○ 3 tablespoons of oil for sausage
- ○ bbq flavor balsamic cream
for the salad
- ○ 100 g lettuce
- ○ 50 g rocket
- ○ 1 Granny Smith apple
- ○ 10-12 walnuts
- ○ 2 tablespoons of olive oil
- ○ 1 tablespoon of mild mustard
- ○ 2 tablespoons balsamic vinegar
- ○ 1 tablespoon of balsamic cream
In a bowl, prepare the marinade, adding 1 cup of teriyaki sauce (this is an Asian sauce, found in the big super market), smoked paprika, sweet paprika, cayenne pepper, satsuan pepper, Fresh oregano, salt, pepper and mustard powder. Mix all the ingredients well. Place the chicken into the marinade. Cover with a food membrane and place in the refrigerator for 12-24 hours. (We can leave it for less hours, but the more, the better).
In a non-stick pan, place olive oil and let it get hot. At the same time, preheat the oven to 250 ° C in the air. When the oil in the pan is hot enough, place the fillets. Wait 2-3 minutes to golden, without moving them, and then with a forceps (not with fork, because if we do pierce the meat it will lose its juices), turn them on the other side. Once golden, put them in a baking pan, covered with baking paper, and put it in the oven.
Cook at very high temperature, for 6-7 minutes. Then remove fillets from the oven and let them rest for 2-3 minutes until you prepare the salad. Outwardly they will look a little dark because of the marinade, but inside they will be very juicy.
Wash and dry lettuce and rocket very well. Cut them in medium sized pieces using your hands. Wash the apple, and cut it into thin slices. Put all the ingredients in a salad bowl and mix.
In another bowl, prepare the dressing by placing the olive oil, mustard, balsamic, and balsamic cream, and blending them with a hand mixer. Add the dressing to the salad, and on the top, place chopped wallnuts.
Finally, with a meat knife, cut the fillets slightly into thin slices. Serve with balsamic balsamic cream and green salad.