Curtis Stone’s Grilled Chicken & Zucchini Ribbon Salad brings a fresh take on summer dining, combining perfectly charred chicken with delicate strands of zucchini that create an elegant, garden-fresh presentation. Each ribbon of zucchini is carefully shaved to achieve a silky texture that transforms this everyday vegetable into something extraordinary.
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Ingredients
Lemon-Caper Vinaigrette:
2 tbs. finely chopped shallots
Finely grated zest of 1 lemon
3 tbs. fresh lemon juice
1 tbs. coarsely chopped drained nonpareil capers
1 tbs. finely chopped pepperoncini
1 tbs. finely chopped fresh flat-leaf parsley
2 tsp. champagne vinegar or white wine vinegar
1/4 cup extra-virgin olive oil
Chicken:
4 skinless, boneless chicken breast halves (about 6 oz. each)
1 tbs. olive oil
Salad:
5 oz. baby arugula (about 8 cups not packed)
1 cup halved cherry tomatoes
2 small, thin zucchini
Prep Time: 15 minutes
Cook Time: 10 minutes
Make-Ahead: Vinaigrette can be made up to 8 hours ahead, covered and refrigerated. Let vinaigrette stand at room temperature for 15 minutes and rewhisk before using..
Method
To make vinaigrette:
1. In medium bowl, whisk shallots, lemon zest, lemon juice, capers, pepperoncini, parsley, and vinegar together. Gradually whisk in extra virgin olive oil. Season with salt and pepper.
To cook chicken:
2. Heat grill pan over medium-high heat. Coat chicken with olive oil and season with salt and pepper. Grill chicken for 4 minutes per side, or until it is seared with grill marks and shows no sign of pink when pierced in thickest part with tip of a small sharp knife. Transfer to cutting board.
To assemble salad:
3. In large bowl, combine arugula and tomatoes. Trim ends of zucchini. One at a time, lay zucchini flat on a work surface and, using a vegetable peeler and working from stem end to blossom end, shave off long, thin ribbons until you reach seedy center. Turn zucchini around and repeat on the second side, then repeat on third and fourth sides. Add ribbons to bowl and discard seedy centers of zucchini.
4. Using your hands to avoid breaking ribbons, gently toss salad with enough vinaigrette to coat. Season with salt and pepper.
5. Cut each chicken breast crosswise into thirds. Transfer cut chicken breast to each dinner plate and heap some of salad alongside. Drizzle chicken and salad with remaining vinaigrette