Grilled Chicken Salad with Garlic Parmesean Chips

 

Tomatoes stuffed with chicken salad is a fresh and healthy alternative. Serve this with homemade baked potato chips and you have a delicious meal the whole family will love.

 

8 Bone in, skinless chicken thighs

1 teaspoon fresh thyme

1 tablespoon lemon zest

juice from 1 lemon

2 cloves garlic grated

2 teaspoons dried oregano

1/4 cup olive oil

salt and pepper to taste

 

6 steakhouse tomatoes topped and insides scooped out. (reserve for a tomato sauce)

salt and pepper to taste and turned upside down on paper towels

 

4 ears of corn grilled

1/2 orange bell pepper minced

1/2 medium onion minced

1 tablespoon mayonnaise

1 tablespoon brown mustard

2 tablespoons lemon juice

1/4 cup olive oil

salt and pepper to taste (should not need much)

grilled chicken thighs chopped

1 Romain heart chopped

 

4 potatoes peeled and sliced paper thin (or as thin as you can get them cut safely)

2 tablespoons canola oil divided

salt and pepper to taste

1 tablespoon Parmesan cheese

2 teaspoons garlic powder

 

In a large bowl combine the herbs, salt, pepper, lemon zest, garlic, lemon juice and olive oil. mix well then add to a large freezer bag with the chicken. Seal and let marinate for at least 30 minutes. Once the chicken is ready light your back yard barbecue or turn on your counter top grill. Place the chicken on the grill until it is cooked through to 165 degrees internally. Once the chicken is cooked set aside to cool. Place the corn on the grill and turn often as not to burn. Once the corn is cooked about 12 minutes remove from the heat and set aside to cool. Now we are done with the grill. In a large mixing bowl combine the mayonnaise, mustard, lemon juice and oil mix well. Remove the chicken from the bone and rough chop it and remove the corn from the cob. Stir the peppers, onions, chicken and corn into the wet mix. Chop the Romain lettuce and stir it into the chicken salad mixture. Stuff your tomatoes with the mixture. While the chicken is grilling brush a rimmed baking pan with 1 tablespoon of the canola oil. In a large bowl combine the salt, pepper, remaining oil and potato slices. Toss to coat then place in a thin layer on the baking sheet. Place in a 400 degree over for 30 minutes turning once half way through. Once the chips are crispy place in a lidded bowl and sprinkle with the garlic powder and cheese. Serve immediately. For more on this recipe or any others please email me at alesia.leach@gmail.com