Photo: Anna Pelzer
Grilled Chicken Salad with Garlic Confit
10 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
316
Calories
32g
Protein
18g
Fat
6g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 garlic cloves, peeled
- 1 cup olive oil
- 1 pound skinless, boneless chicken breasts or thighs
- Kosher salt, freshly ground pepper
- 2 tablespoons Dijon or whole grain mustard
- 2 tablespoons red wine vinegar
- 1/4 cup pitted olives
- 4 cups (packed) arugula (not baby)
- 1/4 cup flat-leaf parsley leaves
- 3 roasted red peppers from a jar, cut into 1/2-inch-wide strips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes