Peppery Grilled Salad
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Peppery Grilled Salad

Peppery Grilled Salad

Serves 4 | Prep/Cook Time: 1 Hr 30 Min
  • Calories 483
  • Protein 37g
  • Sodium 456mg
  • Sat.Fat 5.7g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 483
% Daily Value*
Total Fat 34g 0 %
Saturated Fat 5.7g 0 %
Cholesterol 150g 0 %
Sodium 456mg 0 %
Total Carbs 11g 0 %
Dietary Fiber 2g 0 %
Sugars g
Protein 37g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets
1 teaspoon coarsely ground or cracked pepper
3 tablespoons Worcestershire sauce, divided
6 tablespoons olive oil, divided
Salt, to taste
1 tablespoon Dijon mustard
2 tablespoons wine vinegar
1 tablespoon minced shallots
1 small head Bibb or Boston lettuce, torn into pieces
1 bunch arugula, torn into pieces
1 head Belgian endive, torn into pieces
1/2 pound green beans, cooked tender-crisp
1 cup cherry tomatoes
1 tablespoon minced fresh basil
1 tablespoon minced parsley
1 Open thighs and pound to flatten to even thickness. Press pepper into both sides of chicken and place in a shallow baking dish. Add 2 tablespoons Worcestershire sauce; turn chicken to coat well. Cover and refrigerate 1 hour or longer.
2 Prepare grill for cooking. Brush chicken with 1 tablespoon oil and sprinkle lightly with salt.
3 Grill thighs, uncovered, 5 to 6 inches over medium-hot coals 25 to 30 minutes or until chicken is cooked through, turning occasionally.
4 In salad bowl, combine remaining 1 tablespoon Worcestershire, mustard, vinegar and shallots. Gradually whisk in remaining 5 tablespoons oil.
5 Slice warm thighs and add any meat juices to dressing.
6 Arrange greens around edges of 4 dinner plates.
7 Toss chicken, beans and tomatoes with dressing and mound equal portions in middle of greens. To serve, drizzle salads with any remaining dressing and sprinkle with minced herbs.
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Serves 4 grilled salad_1_thumb.jpg grilled salad_1_thumb.jpg

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