Grilled Chicken Salad with Sesame-Miso Dressing
By America's Test KitchenPublished on August 22, 2007
Time
1 hour, plus 30 minutes brining
Yield
Serves 4 to 6 as a light main course
Ingredients
Charcoal-Grilled Chicken
4 boneless, skinless chicken breasts (about 6 ounces each), tenderloins removed (see illustration below) and reserved for another use¼ cup kosher salt or ⅛ cup table salt¼ cup granulated sugar Ground black pepper vegetable oilSesame-Miso Dressing
2 tablespoons white miso 1 tablespoon honey 1 tablespoon soy sauce 2 tablespoons peanut oil 2 tablespoons sesame seeds, toasted and crushed1 scallion, sliced thin10 cups mesclun, washed and dried
Instructions
- Pound chicken breasts to even 1/2-inch thickness.
- In zipper-lock plastic bag, dissolve salt and sugar in 2 cups cold water. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes. Remove from brine, dry thoroughly with paper towels, and sprinkle with pepper.
- While chicken is brining, ignite about 6 quarts (1 large chimney, or about 6 pounds) charcoal briquettes and burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, then spread additional 6 quarts unlit briquettes over lit coals. Position grill rack over coals and heat until very hot, about 15 minutes (you can hold your hand 5 inches above grill surface no longer than 2 seconds).
- Lightly brush both sides of chicken breasts with vegetable oil. Grill uncovered until light brown, 2 to 3 minutes on each side. For diamond-pattern grill marks, see illustrations below.
- Whisk together miso, honey, soy sauce, and 2 tablespoons water in medium bowl; gradually whisk in peanut oil, then stir in sesame seeds and scallion. Cut chicken cutlets crosswise into 1/2-inch wide strips and toss with 2 tablespoons dressing in large bowl. Add mesclun and remaining dressing; toss to combine. Divide salad among individual plates; serve immediately.
Time
1 hour, plus 30 minutes briningYield
Serves 4 to 6 as a light main courseIngredients
Charcoal-Grilled Chicken
4 boneless, skinless chicken breasts (about 6 ounces each), tenderloins removed (see illustration below) and reserved for another use
¼ cup kosher salt or ⅛ cup table salt
¼ cup granulated sugar
Ground black pepper
vegetable oil
Sesame-Miso Dressing
2 tablespoons white miso
1 tablespoon honey
1 tablespoon soy sauce
2 tablespoons peanut oil
2 tablespoons sesame seeds, toasted and crushed
1 scallion, sliced thin
10 cups mesclun, washed and dried
Test Kitchen Techniques
Ingredients
Charcoal-Grilled Chicken
4 boneless, skinless chicken breasts (about 6 ounces each), tenderloins removed (see illustration below) and reserved for another use
¼ cup kosher salt or ⅛ cup table salt
¼ cup granulated sugar
Ground black pepper
vegetable oil
Sesame-Miso Dressing
2 tablespoons white miso
1 tablespoon honey
1 tablespoon soy sauce
2 tablespoons peanut oil
2 tablespoons sesame seeds, toasted and crushed
1 scallion, sliced thin
10 cups mesclun, washed and dried
Test Kitchen Techniques
Ingredients
Charcoal-Grilled Chicken
4 boneless, skinless chicken breasts (about 6 ounces each), tenderloins removed (see illustration below) and reserved for another use
¼ cup kosher salt or ⅛ cup table salt
¼ cup granulated sugar
Ground black pepper
vegetable oil
Sesame-Miso Dressing
2 tablespoons white miso
1 tablespoon honey
1 tablespoon soy sauce
2 tablespoons peanut oil
2 tablespoons sesame seeds, toasted and crushed
1 scallion, sliced thin
10 cups mesclun, washed and dried
Test Kitchen Techniques
Why This Recipe Works
Skinless, boneless chicken breasts are popular for their convenience and low-fat status, but with no skin or bones to protect them from the heat of the grill, they can turn tasteless and dry in no time flat. For our grilled boneless chicken breast recipe, we found a simple solution: pounding the chicken breasts for even cooking, soaking them in a fast brine for flavor and juiciness, and grilling them quickly over direct, high heat.
Instructions
- Pound chicken breasts to even 1/2-inch thickness.
- In zipper-lock plastic bag, dissolve salt and sugar in 2 cups cold water. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes. Remove from brine, dry thoroughly with paper towels, and sprinkle with pepper.
- While chicken is brining, ignite about 6 quarts (1 large chimney, or about 6 pounds) charcoal briquettes and burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, then spread additional 6 quarts unlit briquettes over lit coals. Position grill rack over coals and heat until very hot, about 15 minutes (you can hold your hand 5 inches above grill surface no longer than 2 seconds).
- Lightly brush both sides of chicken breasts with vegetable oil. Grill uncovered until light brown, 2 to 3 minutes on each side. For diamond-pattern grill marks, see illustrations below.
- Whisk together miso, honey, soy sauce, and 2 tablespoons water in medium bowl; gradually whisk in peanut oil, then stir in sesame seeds and scallion. Cut chicken cutlets crosswise into 1/2-inch wide strips and toss with 2 tablespoons dressing in large bowl. Add mesclun and remaining dressing; toss to combine. Divide salad among individual plates; serve immediately.
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