Grilled Chicken with Parsley Salad and Sun-Dried Tomatoes is a healthy, simple meal, great for busy weekday nights.
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 Recipe
- 1 cup fresh basil leaves
- 1/4 cup olive oil
- 1 tablespoon rice wine vinegar
- 1 clove garlic
- 1/2 shallot chopped
- 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
- 6 chicken breast cutlets
- olive oil
- salt and pepper
- Place Basil Dressing ingredients in a food processor and process until smooth. Set aside.
- Toss all Parsley Salad ingredients together in a medium bowl, except for Parmesan cheese.
- Lightly brush chicken cutlets with olive oil and season with salt and pepper. Cook in
- stovetop grill pan or on the grill until cooked through.
- Place Grilled Chicken on plate with a generous portion of Parsley Salad. Top with Parmesan cheese shards.
Serve with oven roasted potatoes. My kids enjoyed this is the extra Basil Dressing on the side.