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Grilled Chicken Salad

  • Yield: 2 entree salads


  • 1-2 to 2 1/2-pound chicken, halved down the middle, thigh bone and second wing joint removed
  • Salt and pepper
  • Oil
  • 1/4 cup rice wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon shallots diced
  • 1 cup cleaned watercress
  • 2 cups cleaned spinach leaves
  • 1/2 pound red grapes broken into 4 small bunches
  • 1/4 pound chunk of smoked cheese (Gouda) cut into 6 long wedges
  • 1/4 cup Mango Chutney


  • Preheat grill to medium high. Season and oil the chicken. Place the chicken on the grill, skin side down, and grill for 5 minutes. Turn over and grill for 5 minutes. You may need to finish cooking the chicken in the oven. Remove the cooked chicken from the grill and cool. You want the chicken cold for the salad. In a small bowl, mix together the vinegar, oil, shallots and salt and pepper. Toss the greens in this dressing and place on two salad plates. Position the chicken on top of the greens, and arrange the grapes, cheese and chutney around the plate in a pretty manner.