We’ll be honest: The charred, tangy-sweet broccoli salad is the real hero here. A tart cherry juice dressing, buttery cashews, salty Pecorino, and fresh mint take the cruciferous veg to crave-worthy heights. It makes grilled chicken something to write home about.
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Yields:
4 serving(s)
Total Time:
30 mins
Cal/Serv:
380
Ingredients
4
6-oz. boneless, skinless chicken breasts
Kosher salt and pepper
1lb.
broccoli crowns, cut into large florets
21/2Tbsp.
olive oil, divided
11/2Tbsp.
tart cherry juice
1Tbsp.
red wine vinegar
1/2tsp.
Dijon mustard
3Tbsp.
roasted, salted cashews, chopped
2Tbsp.
dried tart cherries
2Tbsp.
mint leaves, torn
4Tbsp.
grated Pecorino Romano, divided
Directions
Step 1Heat grill on medium-high. Halve chicken breasts laterally, making sure not to go all the way through (each should open like a book). Using meat mallet, pound center seam to even thickness. Season with 1/2 teaspoon each salt and pepper.
Step 2In large bowl, toss broccoli with 1 tablespoon oil and 1/2 teaspoon salt. Grill chicken until charred and just cooked through, about 2 minutes per side. Grill broccoli, turning 2 to 3 times, until charred and just tender, 3 to 4 minutes. Transfer to cutting board, roughly chop, then return to bowl.
Step 3In jar, combine cherry juice, oil, vinegar, mustard, and 1/8 teaspoon each salt and pepper.
Step 4Pour dressing over broccoli and toss to combine, then toss with cashews, dried cherries, and mint leaves. Fold in 2 tablespoons Pecorino Romano. Serve over chicken and sprinkle with remaining 2 tablespoons Pecorino Romano.
TIP: The butterfly cutting method quickly produces thin cutlets without tearing the meat.