Grilled Endive Salad
3/4 pound boneless, skinless chicken thighs
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1/2 cup canola or vegetable oil, divided
Salt and pepper to taste
1 lemon, zested and juiced, reserve lemon halves
1 red onion, cut into thick rings
1/3 cup crumbled blue cheese
4 ounces spinach
1/4 cup Marcona almonds (or plain almonds)
1 tablespoon Dijon mustard
2 teaspoons honey
1 teaspoon white wine vinegar
2 teaspoons lemon juice
1 tablespoon olive oil
Whisk together Worcestershire, garlic, 1/4 cup canola, salt and pepper and lime juice and zest. Pour into a large ziplock bag. Add in chicken and lemon halves. Marinate at least 1 hour, up to 4.
Meanwhile, brush the onion rings and endive with remaining oil. Warm charcoals, then add chicken, onion and endive and grill until onion and endive are lightly charred and chicken is cooked through.
Cut onion into large pieces. Trim off the endive end, then slice into bite-sized pieces, discarding the cores. Let chicken rest 5 minutes, then slice into bite-sized pieces.
In a large bowl, toss endive, onion, blue cheese, spinach and almonds. In a small bowl, whisk mustard, honey, vinegar, lemon and olive oil with salt and pepper to taste. Add to salad bowl and toss to combine. Top with chicken and serve. Enjoy!
|We had people over, so I tossed in a large metal bowl, then transferred to this pretty one :)|