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Grilled Chicken With Grilled Asparagus And Blue Cheese Salad Part 2- Preparing Salad

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Chef Kent Rathbun from Abacus and Jasper's Restaurant in Dallas joins Nick to make Grilled Asparagus And Blue Cheese Salad. It has got grilled chicken, Grilled Asparagus and beautiful tomatoes in it. Since this recipe is being made by Chef Kent Rathbun who has built an empire as a Chef, this recipe is got be special. He gives us a detailed demo on how to make Grilled Asparagus And Blue Cheese Salad and we have the recipe below for you.
Ingredients
  Boneless, skinless, chicken breasts 32 Ounce (4, 8 Ounce Each)
  Extra light olive oil 2 Tablespoon (Pompeian)
  Tomato slice 32 , 1/4 inch thick (Tomatoes Should Be Very Fresh And Very Ripe.)
  Asparagus spears 24 , grilled (See Accompanying Recipe)
  Blue cheese 4 Ounce, crumbled (Maytag)
  Red onion ring 12 (Raw, For Garnish)
  Basil leaves 4 (Chiffonade, For Garnish)
  Shallot 8 Ounce, roasted
  Black pepper vinaigrette 1 Tablespoon (See Accompanying Recipe)
  Asparagus spears 24
  Extra virgin olive oil 2 Tablespoon (Pompeian)
  Cracked black pepper 1 Tablespoon
  Garlic head 1
  Shallots 2 Small
  Extra virgin olive oil 1⁄2 Cup (8 tbs), plus extra for brushing the garlic and shallots (Pompeian)
  Champagne vinegar/Pompeian pomegranate infused blush balsamic vinegar 2 Tablespoon, infused
  Balsamic vinegar 2 Tablespoon (Pompeian)
  Cracked black pepper 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Chopped basil 1 1⁄2 Teaspoon
  Chopped chives 1 1⁄2 Teaspoon
  Chopped parsley 1 1⁄2 Teaspoon
  Chopped oregano 1 1⁄2 Teaspoon
  Rice olive oil with truffles 1 1⁄2 Teaspoon
  Kosher salt 1 Tablespoon
Directions

Coat the chicken breasts with the extra light olive oil and season with cracked black pepper and kosher salt. Grill on a charcoal grill or in a grill pan until the chicken is cooked through, approximately 5 to 7 minutes per side, depending on thickness. Remove the chicken breasts from the heat and slice each into 6 to 8 pieces.

To prepare the grilled asparagus:
Marinate the asparagus in the extra virgin olive oil and season with cracked black pepper and kosher salt. Grill over an open flame for 1 to 2 minutes. Remove from the heat and serve warm.

To prepare the roast shallot-black pepper vinaigrette:
Cut off the top of the head of garlic and peel the shallots. To roast the garlic and shallots, brush with extra virgin olive oil and place in a baking dish in an oven preheated to 375 degrees. Roast until soft, approximately 35 to 40 minutes

In a medium bowl, mix ½ cup extra virgin olive oil and both vinegars. After the garlic and shallots cool, squeeze the garlic cloves out of their skins, and chop and mash them into a paste together with the shallots. Add the garlic-and-shallots paste to the rest of the ingredients, mix, and season with kosher salt.
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Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Meaty
Method: 
Grilling
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
5 Minutes
Servings: 
2
Curious about second part of video of Chef Kent's recipe, here it is . This is so easy and delicious recipe, since it does not complete with the blue cheese. The blue cheese added a tangy bite. It can be taken on camping trips or pretty much something else.

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