Any Day Grilled Chicken + Salsa Verde

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Any Day Grilled Chicken + Salsa Verde

Serves 4  | Prep Time: 10 minutes | Cook Time: 12-15 minutes

This is a continuation from the Kale Salad + Lemon-Anchovy Vinaigrette And Crunchy Chickpeas. Making one sauce and applying it to another dish is a great time saver. We’re adding some fresh herbs and it quickly becomes another classic sauce.


4, 6oz chicken breasts pounded to 1/4-inch (see Chef says)

Extra virgin olive

Kosher salt

Lemon anchovy vinaigrette (leftover from the kale salad)

2 tablespoons (no need to be exact here) finely chopped parsley

1 tablespoon of chopped capers

1/2 teaspoon urfa chili (optional)

Chef Tips

  • You will be using any remaining lemon-anchovy vinaigrette to season the chicken.
  • Opt to get cutlets (it will be more expensive) if you don’t want to take the little bit of time to pound your own meat. But pounding the meat (to about 1/4-inch thickness) will ensure a quick cook and get a juicy instead of dry breast.


Step 1 (for the chicken)

Season the chicken breasts with salt on both sides and drizzle with olive oil just to coat.

Step 2

Preheat an outdoor grill or grill pan over medium high heat. Cook on each until caramelized about 3-4 minutes each side. Removed from the heat and allow to rest.

Step 3 (for the salsa verde)

Stir in the parsley, chopped capers and urfa chili (if available). Look at the plate where the chicken is resting. There should be a little pool of delicious juices; pour that into the vinaigrette.

Step 4

Slice the chicken on a slight bias (see photo) and spoon over the salsa verde. Serve with the kale salad.