Grilled Chicken Gazpacho Wedge Salad

Grilled Chicken Gazpacho Wedge Salad

With rave reviews from customers and pilots alike, the Global Aviation Catering Department is creating and providing impressive seasonal menus and custom meal choices. “Passengers always have the perfect meal,” according to Pilot Matt Miller. “Catering seems to be able to do it all.

A new recipe from Executive Chef Elaine Frances is quickly becoming a customer favorite – Grilled Chicken Gazpacho Wedge Salad. The catering creation features crisp iceberg wedge, topped with diced grilled chicken, peppers, tomatoes, onions, and cucumbers marinated in sherry vinaigrette, topped with creamy Manchego dressing, smoked paprika croutons, and crispy pancetta. Make it at home or order it for your next flight by contacting catering@flyglobalnow.com

Grilled Chicken Gazpacho Wedge Salad Recipe

Ingredients List

  • Small head iceberg lettuce
  • 2 Elaine’s grilled* or rotisserie chicken breasts, cut into bite-sized pieces
  • 1 bell pepper
  • 1 tomato
  • ½ sweet onion
  • ½ English cucumber
  • Sherry vinegar
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Cayenne pepper
  • Tabasco
  • Pinch fresh or dried oregano
  • Pancetta, 8 slices
  • 1 cup bread cubes
  • Paprika
  • Manchego dressing*

*Recipes and tips included below

Method

Step One: Choose a small head of iceberg lettuce that looks fresh and crisp. Peel off the outer leaves if they look dry or wilted. Cut the first ½ inch of the core off if it is brown. Cut the head of lettuce from top to core into 4 wedges. Place one wedge on each plate.

Step Two: Chop 1 or 2 grilled chicken breasts* into bite-sized pieces. Set aside. (See procedure or make it your own way, or buy a rotisserie chicken.)

Step Three: Dice 1 bell pepper, 1 tomato, ½ a sweet onion, and ½ an English cucumber into ½ inch pieces. Put the vegetables into a bowl and season to taste with sherry vinegar, olive oil, salt, pepper, cayenne or tabasco, and a pinch of dried or fresh oregano. Set aside to marinate for at least 30 minutes.

Step Four: While the vegetables are marinating, brown 8 slices of pancetta in a sauté pan until they are crispy. Take the slices out, but leave the fat in the pan. Let the slices cool, then chop into 1” pieces. Set aside. (Crispy bacon would be good too!)

Step Five: In the sauté pan with the pancetta fat, sauté 1 or more cups of bread cubes until they are toasty and crispy. Sprinkle with a little smoked paprika and salt. Let the croutons cool.

Step Six: Make the creamy Manchego dressing*

Step Seven: Place one iceberg wedge on each plate. Top with a big scoop of marinated vegetables. Top with a handful of diced chicken. Drizzle with a couple tablespoons of Manchego dressing. Top with some crispy pancetta and crunchy croutons. Serve immediately. Enjoy!

Manchego Dressing Recipe

  • ¼ cup balsamic dressing
  • ¼ cup sherry vinegar
  • ½ shallot finely diced
  • 1 Tbsp honey
  • ¾ cup extra virgin olive oil
  • 4 oz grated Manchego cheese
  • 2 oz Parmesan cheese
  • ¼ cup sour cream
  • Salt
  • Pepper

Method

Place everything into a blender and blend until smooth. Adjust to your taste.

Elaine’s Grilled Chicken: Rinse and pat dry the chicken breasts. Marinate the chicken breasts in a mixture of olive oil, salt, pepper, lemon juice, lemon zest, rosemary, and dried spices and herbs. Elaine suggests smoked paprika, thyme, cayenne, garlic powder, and oregano. The marinade should be saltier than a salad dressing – the salt brines the chicken and makes it juicy. Make a double batch of marinade and save half to pour on the hot chicken after it is cooked. Leave the chicken in the marinade for about 2 hours for breasts that are 1-inch thick at the thickest part. (Refrigerate the breasts while they marinate.)

Take the chicken out of the refrigerator 30 minutes so that it is close to room temperature before you are going to grill it. Preheat grill to medium high heat and preheat oven to 400 degrees. Wipe off some of the marinade and grill chicken for 5 minutes per side. Place the chicken in a baking pan and cook for about 10 more minutes until the internal temperature is at 165 degrees. Let the breasts rest for 5 minutes before slicing. Taste the reserved marinade and adjust the flavors – I usually add more fresh lemon juice. Pour some of the reserved marinade over the sliced chicken and serve.

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