serve 4
Ingredients
- Chicken
- 1/4 cup olive oil
- 4 cloves garlic, minced or grated
- 1 tablespoon fresh chopped oregano
- 2 teaspoons smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- juice of 2 lemons
- 500g boneless skinless, chicken breast or tenders
- Salad
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 1/4 cup pepperoncini, chopped
- 2 cans cannelini beans, drained + rinsed
- 1 jar marinated artichokes, drained
- 250g fresh mozzarella, torn OR bocconcini (mozz balls)
- Roasted Red Pepper Sauce
- 1 jar roasted red peppers (or 2 roasted red peppers)
- 1/2 cup oil packed sun-dried tomatoes
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 cup toasted almonds or pine nuts
Instructions
In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
Meanwhile, add the cherry tomatoes, olives, pepperoncini, cannelini beans, artichokes and mozzarella. Gently toss to combine. Add a spoonful or two of the roasted red pepper sauce and toss.
Set your grill, grill pan or skillet to medium-high heat.
Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Transfer to a cutting board and allow to rest 5 minutes, then slice into thin strips against the grain. Add the chicken to the salad and serve with the remaining roasted red pepper sauce (see below). Garnish the salad with a large handful of arugula. Serve.
Roasted Red Pepper Sauce
Combine all the ingredients in a blender or food processor. Add 3 tablespoons of the oil from the sun-dried tomato jar and then pulse to combine until the sauce is mostly smooth. Store in a glass jar in the fridge for up to one week.