Careme

Instructions

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1. 1.

   Preheat a grill to medium-high, about 425°F, then clean and oil the grates.

2. 2.

   Pat 1 pound chicken breast fillets dry and pound the thickest sections to an even 3/4-inch thickness. Coat the chicken with:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon ground coriander
   • 1/2 teaspoon sweet paprika
   • 1 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Let the seasoned chicken stand for 10 minutes while preparing the sauce and salad.

3. 3.

   Make the Georgian-inspired walnut sauce by blending until mostly smooth:

   • 1/2 cup walnut halves or pieces
   • 1 garlic clove, peeled
   • 1/2 cup lightly packed fresh cilantro leaves
   • 1 tablespoon red wine vinegar
   • 1/3 cup water
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon ground black pepper

   The sauce should be thick but spoonable.

4. 4.

   Cut 12 ounces tomatoes into wedges and thinly slice 2 ounces Walla Walla sweet onion. Toss them gently with:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon red wine vinegar
   • 3/4 teaspoon kosher salt
   • 1/8 teaspoon ground black pepper

   Set the tomato salad aside so its juices form a light dressing.

5. 5.

   Grill the seasoned chicken with the lid closed for 5 to 6 minutes on the first side. Turn and grill for 4 to 6 minutes more, until the thickest portion reaches 165°F. Transfer the chicken to a clean plate and rest for 5 minutes.

6. 6.

   Slice the rested chicken across the grain and divide it between two plates. Spoon the walnut sauce over or alongside the chicken, then plate the tomato and Walla Walla onion salad with its juices.