Grilled Chicken Salad with Apples and Roquefort

Name: Grilled Chicken Salad with Apples and Roquefort
Yield: Serves 4
Ingredients: 3 tablespoons chopped fresh mint leaves; 2 tablespoons chopped fresh tarragon leaves; 1 tablespoon chopped fresh thyme leaves; 1 teaspoon finely grated fresh lemon zest; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1/4 cup extra-virgin olive oil; 4 boneless, skinless chicken breast halves, pounded to an even 1/4-inch thickness; Kosher salt; 1 Belgian endive, leaves separated and sliced; 2 cups frisée lettuce, chopped; 1 1/3 cups baby arugula; 1 cup diced radicchio; 1 avocado, halved, pitted, peeled, and diced; 1 Gala apple, cored and julienned; 1 cup Candied Paprika Pecans (page 29); Red Wine Citrus Vinaigrette (page 244); 1 3/4 ounces Roquefort or other blue cheese, crumbled (1/3 cup)

January 24, 2012

Boneless, skinless chicken breasts are often derided as dry and bland. But I love pounding them and then grilling them until juicy. Their subtlety makes them perfect for a range of flavors—especially in salads. This is one I eat throughout autumn as a complete meal.

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