Grilled Chicken with Three Bean Salad and Spicy Cherry Sauce
- Yield: 4 servings
Ingredients
- 1/2cup cherry jam
- 2tablespoons red jalapeno jam
- 3tablespoons raspberry vinegar
- 1/8teaspoon salt
- 1tablespoon extra-virgin olive oil
- 1teaspoon red wine vinegar
- 1/8teaspoon dry mustard
- 1/4teaspoon salt, divided
- 1/4teaspoon ground black pepper, divided
- 1/2teaspoon minced chives
- 1 1/2cups trimmed, cooked haricot verts (or regular green beans)
- 3/4cup cooked white beans, cannellini or Great Northern
- 3/4cup cooked edamame
- 2tablespoons minced shallots
- 8-- chicken thighs
Instructions
- Combine the first four ingredients in a non-reactive sauce pan and cook until mixture is a thin syrupy consistency. Cool.
- Combine the next six ingredients in a large bowl; add the beans and shallots. Toss well.
- Season the chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Grill over charcoal to desired doneness. Place chicken on bean salad, drizzle with cherry syrup.
Recipe by Chef Terry Conlan, Lake Austin Spa.
Nutritional Info *per serving
- Calories 334
- Fat 8.7g
- Saturated Fat 1.5g
- Polyunsaturated Fat 1.4g
- Monounsaturated Fat 3.8g
- Cholesterol 81mg
- Sodium 416mg
- Carbohydrate 40g
- Fiber 3g
- Protein 26g