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Grilled Chicken Salad with Garlic Confit

*Post by Angela.

Last week, I found myself popping deliriously delicious confitted garlic cloves like candy. I probably ate an entire head of garlic. And am thinking about making more tonight.

It’s because of this salad recipe. It is amazing, all having to do with the garlic confit – this salad makes use of both whole cloves of garlic confit and pureed garlic confit as a base for the dressing. I’m thinking of trying to work garlic confit into all of my recipes from now on. Powerful flavor, healthy, and easy. Perfect for summer.



  • 20 garlic peeled garlic cloves
  • 1 cup olive oil
  • 1 ½ lbs skinless, boneless chicken breasts
  • Kosher salt and black pepper
  • 2 tbsp Dijon or whole grain mustard
  • 2 tbsp red wine vinegar
  • ¼ cup pitted, sliced black olives
  • 4 packed cups of arugula
  • ¼ cup flat-leaf parsley leaves
  • 3 roasted red peppers from a jar, cut into ½-inch-wide strips

First step: confit the garlic. Normally I don't really like to use pre-peeled garlic (just a preference), but I didn't really feel like taking the time for such an otherwise quick dish. In a fairly small pan, I brought the garlic and the olive oil to a simmer over medium heat, then reduced the heat to low and cooked until the garlic was well browned and a little crunchy on the outside, about 25 minutes. Then I ate the entire pan of garlic (so I guess technically, you need 40 cloves). I sighed, reserved the oil, and repeated the process, this time not letting the cloves get quite so crunchy on the outside (about 20 minutes). I managed to stop myself from eating any more of the cloves, and let them sit in the oil until cool. Then I strained the oil into container with a cover, reserving the cloves.



Eight of those garlic cloves and ½ cup of the garlic oil went into my food processor with the Dijon mustard and the vinegar. I blended it until smooth, seasoned it with a little salt and pepper and discovered that I had made the most spectacular salad dressing of all time. I set it aside to cook the chicken and let the flavors develop a little.



In a medium-sized bowl, I tossed the chicken breasts with 3 tbsp of the garlic oil and seasoned with salt and pepper. I heated my grill pan over high heat, then cooked the breasts until golden brown on both sides (about 4-5 minutes per side). I had gotten rather large breasts (hee!) this time around, so to make sure they were all the way cooked through, I threw the entire pan in a 350-degree oven for about 10 minutes.



After I let the chicken rest for about 5 minutes, I sliced it up, threw it in a big bowl with the remaining cloves of garlic confit, olives, arugula, parsley and roasted red peppers, and tossed it all with about 3 tbsp of the dressing.



If you weren't already a fan of garlic confit, this'll do it. The garlic takes on this slightly mellow, sweet flavor while retaining just a bit of bite, and the texture is wonderfully creamy. And cooking with garlic-infused oil imparted more garlic punch to the chicken than I was expecting (bonus? this recipe leaves you with some garlic oil which which to play around). I'm going to be making garlic confit all summer, and the cloves that don't get devoured will probably find their way into the making of this salad again.  

Reader Comments (1)

This recipe really looks so delicious, I hope I can prepare this as soon as possible.

November 18, 2013 | Unregistered CommenterRuby Tuesday Coupons

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