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Grilled Chicken with Parsley Salad and Sun-Dried Tomatoes Recipe

March 9, 2012 by Jeanette 28 Comments

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Grilled Chicken with Parsley Salad and Sun-Dried Tomatoes is a healthy, simple meal, great for busy weekday nights.

Grilled Chicken with Parsley Salad and Sun-Dried Tomatoes

Grilled Chicken with Parsley Salad and Sun-Dried Tomatoes

I can’t believe we’re already in March and have had such a mild winter. Not that I’m complaining as I’m really not a cold weather girl. It feels like Spring is right around the corner and soon we will be thrown into the whirlwind of Spring sports with the boys. Although it is still too cold to grill outside, I made this Grilled Chicken with Parsley Salad and Sun-Dried Tomato dish the other night using a stove-top grill pan. It made it feel like Spring for a day.

I’ve never had parsley salad before so when I spotted this recipe for chicken served with parsley salad by Darina Allen on BBC Food, I was intrigued, but also a bit skeptical. The only time I’ve eaten a dish where parsley is the main ingredient in a dish is when I’ve had tabouleh. The combination of parsley, sun-dried tomatoes, basil pesto and worcestershire sauce initially sounded a bit odd to me mainly because of the worcestershire sauce. As I plated the grilled chicken and parsley salad, I was worried there wouldn’t be enough flavor in this dish. However, my fears were allayed once I took a bite of chicken, parsley salad and some pesto. All the flavors seemed to come together in this nice light dish. That’s why Darina Allen is a a celebrated chef and I’m not ;).

Today, a group of bloggers is celebrating Darina Allen, one of the Top 50 Women Game Changers In Food. I had never heard of Darina Allen before this week, which is what makes this weekly event so interesting. Darina Allen is a culinary celebrity in Ireland and has been called “The Julia Child of Ireland” by the San Francisco Chronicle. Not only is she an Irish chef, teacher, food writer, newspaper columnist, cookbook author, and TV personality, but Darina is also the owner/founder of the internationally renowned Ballymaloe Cookery School in Shanagarry, County Cork, Ireland. Ballymaloe Cookery School is located in the middle of a 100 acre organic farm that grows much of the food used at the school and a nearby bed and breakfast. Darina also founded first Farmers Market in Ireland and is involved on an ongoing basis in helping to set up farmers markets in Ireland and is part of the Slow Food Movement.

Darina suggests serving this Grilled Chicken and Parsley Salad with rustic roast potatoes or buffalo chips. I had no idea what buffalo chips were, so I simply sliced up some red potatoes and tossed them with olive oil, salt, pepper and paprika. Roasted at 450 degrees for 15 minutes, these potato “chips” went nicely with the chicken and parsley salad. My boys enjoyed this chicken dish with some extra basil dressing. Served with a tossed green salad, dinner was complete.

Grilled Chicken with Parsley Salad and Sun-Dried Tomatoes
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Grilled Chicken with Parsley Salad and Sun-Dried Tomatoes Recipe

Adapted from Darina Allen. I made adjustments to the quantities in the basil dressing as it seemed like too much oil (1 pint in the original recipe). The original recipe also did not specify how much parsley to use so I assumed 2 cups of parsley was roughly 4 handfuls.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients

Basil Dressing

  • 1 cup fresh basil leaves
  • 1/4 cup olive oil
  • 1 tablespoon rice wine vinegar
  • 1 clove garlic
  • 1/2 shallot chopped

Parsley Salad

  • 2 cups Italian curly parsley stalks and stems removed
  • a few spoonfuls of Basil Dressing
  • a few dashes worcestershire sauce
  • 8 sun-dried tomatoes cut into slivers
  • Parmesan cheese shards I used a peeler

Grilled Chicken

  • 6 chicken breast cutlets
  • olive oil
  • salt and pepper

Instructions

Basil Dressing

  1. Place Basil Dressing ingredients in a food processor and process until smooth. Set aside.

Parsley Salad

  1. Toss all Parsley Salad ingredients together in a medium bowl, except for Parmesan cheese.

Grilled Chicken

  1. Lightly brush chicken cutlets with olive oil and season with salt and pepper. Cook in
  2. stovetop grill pan or on the grill until cooked through.

To Serve

  1. Place Grilled Chicken on plate with a generous portion of Parsley Salad. Top with Parmesan cheese shards.

Recipe Notes

Serve with oven roasted potatoes. My kids enjoyed this is the extra Basil Dressing on the side.

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Filed Under: chicken, dairy-free, Family, gluten-free, healthy choices, main courses Tagged With: 50 Women Game Changers In Food, Darina Allen, grilled chicken, parsley salad

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Comments

  1. Sue/the view from great island says

    March 9, 2012 at 8:53 am

    This is the perfect early spring dinner. I’m all for using parsley as a real ingredient rather than just a garnish, so that salad looks really good.

    Reply
  2. Mireya @myhealthyeatinghabits says

    March 9, 2012 at 12:40 pm

    Sounds like a quick and easy dinner. It’s nice to have a long list of those.

    Reply
  3. Veronica Gantley says

    March 9, 2012 at 12:42 pm

    What a wonderful recipe you picked to showcase Darina. I bookmarked it for later. I love the dressing ingredients. I may incorporate that into something different altogether. Thanks for sharing with us.

    Reply
  4. Susan says

    March 9, 2012 at 12:50 pm

    This is such a nice light Spring meal! That first parsley that comes from the herb garden is always such a treat!

    Reply
  5. Amrita says

    March 9, 2012 at 2:26 pm

    Mmmmm I’m loving how light and refreshing this looks. It looks perfect for spring, but I’m sure it’d cheer you up on chilly, wintery days too! Great pick, Jeanette.

    Reply
  6. Kathy says

    March 9, 2012 at 2:46 pm

    What a simply lovely dinner!! So light and perfect for a quick meal. Love the dressing for the salad…sounds delicious!

    Reply
  7. Heather @girlichef says

    March 9, 2012 at 3:12 pm

    What a beautiful dish…I love the colors. I’ve always meant to try a parsley salad, but I never remember til I see one mentioned. Delicious dish. 🙂

    Reply
  8. Jeanette says

    March 9, 2012 at 4:01 pm

    I am definitely looking forward to Spring and I was pleasantly surprised by how well the parsley salad went with the simply grilled chicken.

    Reply
  9. Divya Yadava says

    March 9, 2012 at 11:08 pm

    I can’t wait for spring to arrive. We actually had some snow here today!

    Love the recipe – it’s the perfect “spring” dish.

    Reply
  10. Kiran @ KiranTarun.com says

    March 10, 2012 at 12:07 am

    What a great salad utilizing curly parsley — which by the way, if often not used as much.

    Reply
  11. Junia @ Mis Pensamientos says

    March 10, 2012 at 12:29 am

    i’ve never used worcester with veggies before, only meat! what an interesting ingredient for a parsley salad! thanks for sharing the delicious, healthy meal, jeanette. 🙂

    Reply
  12. Mary says

    March 10, 2012 at 1:02 am

    This really looks delicious and I love that a parsley salad is a component of the dish. What a perfect example of how good a cook she actually is. I hope you have a great day. Blessings…Mary

    Reply
  13. bellini says

    March 10, 2012 at 3:02 am

    WE are moving over to lighter dishes and fresher flavours as Spring gets closer and closer.

    Reply
  14. Cookin' Canuck says

    March 10, 2012 at 8:21 am

    I just love this series, Jeanette. Darina Allen is a new-to-me chef and, if this recipe is any indication, it looks as though she has some great recipe ideas. The parsley salad has me intrigued.

    Reply
  15. Sommer@ASpicyPerspective says

    March 10, 2012 at 9:08 am

    Oooo, love the idea of the basil dressing!

    Reply
  16. Jersey Girl Cooks says

    March 10, 2012 at 10:38 am

    Something about parsley and basil just reminds me of spring. Great dish!

    Reply
  17. Mary says

    March 10, 2012 at 5:09 pm

    I Love Darina Allen – and also this wonderful meal – parsley salad in particular – YUM
    Mary x

    Reply
  18. Taryn - Have Kitchen, Will Feed says

    March 10, 2012 at 6:07 pm

    I love the parsley salad.

    Reply
  19. Brian @ A Thought For Food says

    March 11, 2012 at 9:55 am

    What a lovely salad! After this week of heavy eating, I think this is just the kind of meal I need to have!

    Reply
    • Jeanette says

      March 11, 2012 at 2:04 pm

      This is definitely on the lighter side, and with Spring right around the corner, I am all for lighter fare.

      Reply
  20. Carolyn says

    March 11, 2012 at 1:05 pm

    Great flavours, here, Jeanette. It all looks so fresh!

    Reply
  21. Magic of Spice says

    March 11, 2012 at 4:48 pm

    I love this salad! The entire dish looks so light and healthy, reminding me of Spring 🙂

    Reply
  22. kellypea says

    March 12, 2012 at 2:41 pm

    I’ve not heard of Darina, either, but after scanning that list of cookbooks, I think I’d enjoy owning a couple. I enjoy most traditional food from other countries and enjoy learning about it. This is a lovely recipe — easy, too. I’m smiling over the buffalo chips. I’ll have to think about that one 🙂

    Reply
  23. marla says

    March 12, 2012 at 6:48 pm

    Such an interesting and vibrant salad! Must try soon 🙂

    Reply
  24. France @ Beyond The Peel says

    March 12, 2012 at 8:58 pm

    I’m all over that parsley salad! Mixed with a basil dressing it sounds divine.

    Reply
  25. Lydia (The Perfect Pantry) says

    March 14, 2012 at 7:25 am

    One of the great joys of my summer garden for the past few years has been my huge stand of flat-leaf parsley. The flavor, compared to what I buy in the store, is completely different, and I’ve been using parsley as a featured herb more since I started to grow my own. This salad is definitely going on my to-make list for this summer.

    Reply
  26. Martha says

    March 19, 2012 at 2:09 am

    What a simple and delicious looking meal. I experienced parsley salad a long time ago at one of the first cooking classes I ever took. Didn’t like the consistency back then, but maybe my tastes have changed by now and I should give it another chance. I’m such a fan of Darina Allen. Attending her 13 week cooking program at Balleymaloe has been on my bucket list for years. Maybe someday!

    Reply
  27. Jill Mant~a SaucyCook says

    March 28, 2012 at 1:15 am

    Hi Jeanette!! This is my first visit to your beautiful blog, but it won’t be my last. When I saw this recipe I was intrigued….Parsley Salad? I also had the same reaction to the Worcestershire as you did! Now, after reading your post, I am going to have to try this for myself. I’m looking forward to your Elizabeth Andoh post on Friday!

    Cheers~Jill

    Reply

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