Grilled Garlic Chicken Salad, Portobello and Radicchio mushrooms

This salad goes well as a main course. In him pieces of a golden chicken, large hats harmoniously mixed Portobello flavored mushrooms and slices of juicy radicchio with fresh watercress, which gives piquancy to the whole dish. The ingredients are pre-grilled in a marinade of olive oil with garlic, parsley and thyme. Give the chicken lie a little longer in it, and mushrooms and radicchio can be greased just before frying. This fragrant marinade gives everything I have a balanced garlic taste that does not interrupt tastes other ingredients. Share with friends: Time: 35 minutes Difficulty: easy Servings: 4-6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

4 cloves of garlic, crushed and chopped
0.5 tbsp. olive oil + extra to drizzle
0.5 tbsp. chopped fresh parsley
6 sprigs of fresh thyme, only leaves
1 chicken weighing 1.8-2 kg., Cut in half
4 portobello mushrooms, washed, cut off the legs
2 small heads of radicchio cut in half
Watercress, for feeding

Recipes with similar ingredients: garlic, parsley, thyme, chicken, portobello mushrooms, radicchio, watercress

Recipe preparation:

Put the garlic on a chopping board and sprinkle it about 0.5 tsp salt. Mash the garlic into a paste using the flat side big knife. Put the garlic paste in a small bowl and mix with 0.5 tbsp. olive oil, parsley leaves and thyme. Pour half the mixture onto the chicken and sprinkle it with salt and black pepper. Set aside chicken to marinate while you cook others baking ingredients.
Preheat the grill to moderate heat. Half pour the remaining marinade over the mushrooms and half the slices radicchio. Sprinkle the mushrooms and salad with salt and black pepper and lay on the grill in an indirect heat zone. Fry until mushrooms and radicchio become soft, about 10-15 minutes; set aside so that cool while you cook the chicken
Put the chicken on the grill and fry for about 15-20 minutes with each side, or until tender and clear juice. Put off so that the chicken cools down a bit and can be kept.
Before serving, chop the chicken into pieces, mushrooms into 4 parts, and radicchio – slices. Gently mix everything together by adding water watercress and sprinkled with olive oil.