Though many of us don’t need to worry about fitting into a bathing suit during the fall season, it is still important to eat healthy. We don’t need to pack on the pounds to stay warm during the fall. Instead, we can enjoy a healthy salad like this one and put on another sweater to keep warm.
You will need:
- One 4 to 4 ½ pound chicken, halved
- 4 cloves garlic, chopped and mashed
- ½ cup extra-virgin olive oil and extra for drizzling
- ½ cup fresh parsley, flat-leaf, chopped
- 6 sprigs fresh thyme leaves
- 4 portobello mushrooms, cleaned, stems removed
- 2 small heads radicchio, halved
- Kosher salt
- Freshly ground black pepper
- Cutting board
- Large knife
- Measuring spoons
- Small bowl
Step 1: Place garlic on cutting board and sprinkle it with ½ teaspoon of salt. Mash garlic to a paste using the large knife.
Step 2: Place garlic paste in a small bowl. Blend in parsley, thyme leaves, and ½ cup olive oil. Pour half of this mixture over the chicken. Use salt and pepper to season the chicken. Set aside chicken to marinate.
Step 3: Heat grill to medium high. Drizzle the mushrooms with half of the marinade. Add the other half to the cut side of the radicchio. Season both of these with pepper and salt.
Step 4: Put mushrooms and radicchio on the grill indirectly over the heat. Grill until soft, approximately 10 to 15 minutes. Set these aside to cool.
Step 5: Place the chicken on the grill and cook it for approximately 15 to 20 minutes on each side or until the chicken is cooked through and the juices run clear. Set chicken aside until it is cool enough to handle.
Step 6: Cut the chicken in pieces, quarter the mushrooms, and cut the radicchio into wedges. Toss everything together gently with fresh watercress and a drizzle of olive oil, then serve.