Recipe courtesy of Rick Martinez
Recipe courtesy of Rick Martinez
Watch how to make this recipe.
Spicy Chicken and Stir-Fried Grain Salad
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 304
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 13 g
- Cholesterol
- 31 mg
- Sodium
- 371 mg
I love the way this salad brings together my favorite combination of flavors -- sweet, sour and spicy -- in a warm, colorful dish celebrating fall produce. I stir-fry the grains to add both a nutty, caramelly flavor and a slightly crispy texture.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 304
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 13 g
- Cholesterol
- 31 mg
- Sodium
- 371 mg
Ingredients
Directions
- Combine the chicken, 1 sliced garlic clove, 1 sprig of the rosemary, 1 teaspoon salt and 1/2 cup water in a large saucepan and bring to a boil over high heat. Cover, reduce the heat to medium low and simmer until the chicken is cooked through, about 20 minutes. Set aside, covered, until ready to use.
- Meanwhile, toss the endive with the celery, apple, grapes and vinegar in a large bowl; season with salt. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Meanwhile, strip the leaves from the remaining rosemary sprig and finely chop; add to the skillet along with the 3 finely grated garlic cloves, ginger and serrano. Cook, stirring frequently, until very fragrant, 3 to 4 minutes. Increase the heat to high and add the grains. Cook, tossing frequently, until the grains begin to brown, 3 to 4 minutes.
- Using tongs, transfer the chicken to a cutting board. Discard the rosemary from the saucepan and transfer the broth to the skillet with the grains. Continue cooking until the broth has evaporated, about 4 minutes.
- Slice the chicken 1/2 inch thick. Add the grains and chicken to the endive mixture and toss to combine; season with salt. Divide the salad among plates and top with the pecans, scallions and cheese.
