Wednesday, May 30, 2012

Grilled Chicken Salad with Garlic Confit

Confit your Garlic!

Oil poach garlic to make confit.  Tender, sweet cloves and infused oil.  Add the cloves to pan sauces, use the oil for drizzling or puree them both into a dressing.

20 cloves garlic, peeled
1 cup olive oil

Bring garlic and oil just to a simmer in a small saucepan over medium low heat.  Reduce heat to low; cook, stirring occasionally, until garlic is golden brown and soft, 20-25 minutes. Let cool completely.  Strain, reserving cloves and oil.

1 lb. skinless, boneless chicken breasts
Kosher salt, freshly ground pepper
2 Tbsp. Dijon or whole grain mustard
2 Tbsp. red wine vinegar
4 cups mixed greens
Roasted peppers from a jar, cut into strips

Heat your grill to high.  Of course, when I went to heat up the grill I was out of propane.  Plan B - George Foreman Grill.  You just can't get the same effect, but it will have to do.

Toss chicken and 2 Tbsp. garlic oil in a medium bowl.  Season with salt and pepper.  Grill until charred and just cooked through 4-5 minutes per side.  Let rest 5 minutes.

Puree 8 garlic cloves, 1/2 cup garlic oil, Dijon mustard and vinegar in a blender.  Season with salt and pepper.


Place remaining garlic cloves and remaining ingredients in a large bowl.  Slice chicken on a diagonal, add to bowl.  Spoon 2 Tbsp. dressing over; toss.  Serve with remaining dressing.
Chill remaining oil for another use.


I would like to have this on hand at all times.  Even though all the garlic was used in this recipe, it was not overpowering - just as sweet as roasted garlic.
This is for 4 servings.  That means 4 sweet garlic cloves per plate.  Yes, you will have garlic breath, but so will everyone else!

Be sure and check out Sue's Nutrition Buzz
for more information on the health benefits of garlic!

~Adapted from Bon Appetit - May 2012
Grilled Chicken Salad and Garlic Confit on Punk Domestics

10 comments:

  1. Sounds like a very flavorful dish, wish I had some now! Fun pics Patti:@)

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  2. I'm going to have to try this. I made "crock pot" caramelized onions one day this week and love adding them to anything. Garlic confit would have to be much the same. Great idea ofor sharing. Thanks, Patti.

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  3. Yum! I'm loving all the flavors in this, especially because you could never have enough garlic :)

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  4. This looks amazing! I love eatting garlic and the health benefits are amazing! I would love for you to link up this recipe over at Fabulous Friday! http://www.serenabakessimplyfromscratch.com/2012/06/fabulous-friday-party.html
    Have a fabulous week!

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  5. Yummy! Thanks so much for linking this recipe up on our Fabulous Friday link party. What a beautiful addition you brought to our party. Have a great weekend!

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  6. Just in time for a lighter summer meal. I'm loving it! Anything with garlic works for me.

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  7. Oh wow, this looks so good! I love the idea of poaching garlic in oil like that, and then there's that dressing...I would be in heaven! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.

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    1. I have chosen to feature your salad this week! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Summer Salad Sundays this coming Sunday. Thanks for linking up and I hope to see you again soon!

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  8. I keep a jar of confit garlic in the fridge at all times so I can't wait to make this salad! I sounds and looks delicious! Hope you're having a great weekend!

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  9. I almost always have a jar of garlic confit in my fridge, too (sorry, don't mean to copycat mjskit...it's just true). I cannot get enough garlic - and this salad sounds like something I'd adore! So delicious.

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