Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Chicken Spinach Salad with Frico
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- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 25 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 416 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 5 grams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2 grams
- Protein
- 49 grams
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 25 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 416 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 5 grams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2 grams
- Protein
- 49 grams
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Coarsely grate the cheese. Line a baking sheet with a silpat mat or parchment paper. Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide. Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos. Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes. Cool fricos on the pan.
- Position a rack 6 inches from the broiler and preheat.
- Slice the mushrooms as thin as possible. Toss with the lemon juice and season with the salt and pepper, to taste.
- Brush the chicken breast with olive oil and mustard. Season with the salt and pepper. Place the chicken in a flameproof gratin or casserole dish and broil, turning as needed until an instant-read thermometer inserted into the breasts registers 160 degrees F, about 25 minutes. Transfer the chicken to a plate, reserve the pan. Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan. Reserve the pan drippings.
- Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl. Gradually whisk in the oil, and the pan drippings starting with a few drops and then adding the rest in a steady stream, to make a dressing.
- Slice the chicken. Toss the spinach and mushrooms with the dressing and divide among 4 plates. Scatter the chicken over the salads, top with the fricos and serve.
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