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Chicken & Corn Salad w/Avocado-Zaatar Green Goddess Dressing



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Amarante




 
 
    
 

Post Fri, Jul 03 2020, 11:42 am
This is a wonderful recipe for summer. It's from cookbook written by a woman living in Israel and is somewhat of a fusion of American taste - Israeli tastes and Israeli ingredients. Green Goddess dressing is an iconic American salad dressing but here is flavored with Za'atar which is a typical Israeli or Northern African spice.

Use rotisserie chicken if you don't want to cook the chicken. Prepare the dressing in advance and of course corn is in high season. Nothing beats a salad on hot days.

Grilled Chicken and Corn Salad with Avocado-Za’atar Green Goddess Dressing

Excerpt From: Adeena Sussman - Sababa

Not a dressing Israelis are familiar with, Green Goddess is a great foil for a basket’s worth of herbs and avocado, which I use in place of buttermilk to keep it dairy-free. I throw in a little za’atar for intrigue before hitting “blend,” and behold—a tangy dressing even the most skeptical Israelis have been unable to resist. I serve pieces of bread, rubbed generously with garlic and oil and grilled, to dip into an extra bowl of the creamy, thick dressing

Serves 6

Active Time: 30 minutes
Total Time: 1 hour 30 minutes (including minimum marinating time)

DRESSING (Makes about 2 cups)

⅓ cup mayonnaise
1 large ripe avocado, peeled and pitted
½ cup freshly squeezed lemon juice
½ cup lightly packed parsley leaves
½ cup lightly packed fresh basil leaves
¼ cup minced chives
1 tablespoon fresh tarragon leaves, or 1 teaspoon dried
1 tablespoon Za’atar Spice Blend (or store-bought) or 1 teaspoon fresh za’atar or oregano leaves
1 large garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

CHICKEN, CORN SALAD, AND BREAD

2 baby chickens or 1 regular whole chicken (about 3 pounds total)
½ cup extra-virgin olive oil
Peeled strips of zest and juice of 1 lemon
4 cloves fresh garlic, smashed, plus 1 clove, halved
4 thyme sprigs
Kosher salt and freshly ground black pepper to taste
Six 1-inch-thick slices country bread or French bread
2 ears corn, shucked
1 small bunch kale, spines removed and thinly sliced
1 head romaine lettuce hearts, thinly sliced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced

Make the dressing: Combine all the dressing ingredients in a blender or the bowl of a food processor and blend until smooth, thick, but still just barely pourable, 15 to 20 seconds, stopping and scraping down the sides of the blender and adding water by the tablespoonful to achieve your desired consistency.

Make the chicken, corn salad, and bread: To flatten the chickens, use kitchen shears to cut out the backs of the chickens, then turn the chickens over so the breasts are facing up. Use your hand to press down in the center of the chickens until they collapse slightly. Combine ¼ cup olive oil, lemon zest and juice, 4 cloves smashed garlic, thyme, salt, and pepper in a glass dish or large resealable plastic bag, then add the chicken and move it around to coat in the marinade. Seal the bag. Refrigerate for at least 1 hour and up to 4 hours.

Preheat a grill over medium-high heat. Grill the chickens until an instant-read thermometer reads 165°F or a leg comes loose easily when pulled, 7 to 8 minutes per side if using baby chickens, and 12 to 13 minutes per side if using a regular chicken.

Rub both sides of the bread with the halved clove of garlic, brush the bread with the remaining ¼ cup olive oil, and season generously with salt and pepper. During the last 6 minutes of grilling the chicken, place the corn and bread on the grill. Grill, turning occasionally and flipping the bread once, until the corn is slightly charred, and the bread is toasty and has developed grill marks, 5 to 6 minutes total for the corn, and 2 to 3 minutes per side for the bread.

Transfer the chicken, corn, and bread to a tray. Stand the corn on one end and use a sharp knife to cut the kernels from the cobs; discard the cobs. Combine the kale, romaine, corn, tomatoes, and onions in a salad bowl. Cut the chicken into pieces, drizzle the salad with the dressing, and serve with the chicken. Serve the grilled bread alongside with extra dressing.


Last edited by Amarante on Fri, Jul 03 2020, 12:35 pm; edited 1 time in total
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ROFL




 
 
    
 

Post Fri, Jul 03 2020, 11:45 am
Yummy
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