Democracy Dies in Darkness
Transforming the traditional chicken spiedie—a well-known sandwich from Binghamton, New York—into a refreshing and flavorful salad is the essence of this recipe. The zesty, Italian-inspired marinade not only serves as a seasoning for chicken pieces, which are skewered and grilled, but also acts as a dressing for the crispy salad beneath. Complementing this dish is a side of grilled Italian bread, which adds a satisfying crunch while nodding to the sandwich’s heritage.
Ingredients
- 2/3 cup plus 1 tablespoon olive oil, divided, plus more as needed
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- 4 tablespoons lemon juice (from 1 to 2 lemons), divided, plus more as needed
- 4 tablespoons white wine vinegar, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon fine salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon honey
- 3 garlic cloves, peeled, divided
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 ounces Italian bread (from 1 small or 1/2 large loaf), halved lengthwise
- 1 to 2 romaine lettuce hearts (about 11 ounces), cored and cut into 1-inch pieces
- 1 large ripe tomato (10 ounces), cored and cut into wedges
- 1/2 large cucumber (6 ounces total), thinly sliced
- 1/2 cup fresh basil leaves, torn
- 1/4 cup thinly sliced red onion (cut into half-moons)
