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“Wow, this is a great summer salad that is unique and delicious! It makes a super meal served with bread. If you look over the ingredient list and find they look good, then give this recipe a try... I bet you'll love it! I don't always use endives... sometimes I make it work with what I have on hand for the salad (just greens and tomatoes). Cooks note: Ginger may be frozen and grated as needed.”

Ingredients Nutrition


  1. For Marinade: Combine all and stir well to dissolve the sugar.
  2. Add the chicken and turn to coat.
  3. Cover and refrigerate for 2 to 6 hours (it's also great if marinated all day).
  4. Grill or broil chicken until cooked through but moist inside, 4-5 minutes per side. Cool to room temperature. Slice into 1/2-inch thick slices.
  5. For Dressing: Process all but oil, then drizzle in the oil through the feed tube until the mixture is emulsified.
  6. Transfer to a bowl and season with salt and pepper to taste.
  7. I usually divide up salad ingredients on individual plates for the most attractive presentation possible with the sliced grilled chicken on each one. I let diners serve themselves dressing.

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