GRILLED BALSAMIC-CHICKEN SALAD
Strawberries in season? They're the sweet finishing touch to this pretty main-dish salad.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- In large resealable food-storage plastic bag, place 1 cup of the dressing and the chicken; turn bag to coat. Refrigerate at least 30 minutes to marinate.
- Heat gas or charcoal grill for medium heat.
- Place chicken on grill; discard marinade. Cover grill; reduce heat to low and cook 7 minutes. Turn chicken; cook 7 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken across grain into thin strips.
- In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.
Nutrition Facts : Calories 360, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 10 g, TransFat 0 g
GRILLED BALSAMIC CHICKEN BREAST
A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
- Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
- Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
- Remove chicken from marinade and discard used marinade.
- Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 548.3 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 29.9 g, Fiber 0.6 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1425.2 mg, Sugar 43.7 g
GRILLED CHICKEN AND STRAWBERRY SALAD WRAP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the balsamic vinaigrette: Whisk together the olive oil, vinegar and salt and pepper to taste in a small bowl. Measure out 1/2 cup for the chicken and set aside; refrigerate the remaining vinaigrette for another use.
- For the chicken and wrap: Preheat a grill or grill pan.
- Place the chicken breast in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breast to a uniform thickness. Pour in about a quarter of the reserved balsamic vinaigrette, then seal the bag and toss it around to fully coat the chicken.
- Grill the chicken until it's cooked in the middle, about 5 minutes per side. Set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
- Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the chicken, pecans, strawberries and green onions. Toss it gently a few times until it's all combined. Top with the crumbled goat cheese and toss a couple of times.
- Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.
HERBED BALSAMIC CHICKEN WITH BLUE CHEESE
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Provided by Jill Silverman Hough
Categories Chicken Herb Fourth of July Quick & Easy Low Cal Graduation Father's Day Backyard BBQ Dinner Vinegar Blue Cheese Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.
- Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.
- Sold in the spice section of supermarkets and at specialty foods stores.
JUICY BALSAMIC GRILLED CHICKEN
This balsamic grilled chicken recipe makes the most juicy and succulent boneless skinless breasts EVER! Made with an easy balsamic chicken marinade that requires just 4 ingredients and 10 minutes of marinating time. AND it's paleo & Whole30 compliant...
Provided by Tara Kuczykowski
Categories Main Dishes
Time 30m
Number Of Ingredients 7
Steps:
- Whisk together the olive oil, balsamic vinegar, garlic, Italian seasoning, salt and pepper.
- Tenderize the chicken breasts using a meat tenderizer. Then place them in a Ziploc marinade bag, and pour the marinade mixture over top. Close the bag tightly and squish it around to coat the chicken. Place the bag on a plate and put it in the refrigerator to marinate for at least 10 minutes or up to 3 hours.
- Grill over medium-high heat for 8-10 minutes per side, until no longer pink inside or until the internal temperature reads 160 degrees. This simple digital meat thermometer will change your grilling game forever!
- Remove the chicken breasts to a platter to rest and cover with a tent of aluminum foil for 10 minutes.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 0.3 grams carbohydrates, Cholesterol 70.2 milligrams cholesterol, Fat 4.2 grams fat, Fiber 0.0 grams fiber, Protein 25.7 grams protein, SaturatedFat 0.9 grams saturated fat, ServingSize 1 chicken breast, Sodium 61.5 milligrams sodium, Sugar 0.0 grams sugar
BLUEBERRY-BALSAMIC GRILLED CHICKEN SALAD
Lettuce burnout? Check out our tasty blueberry-balsamic spin on grilled chicken salad. Buh-bye, boring. Hello, fabulous.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min. to marinate. Meanwhile, cover 4 large plates with salad greens; top with peppers, blueberries and onions. Gradually whisk remaining dressing into mayo in bowl until blended. Refrigerate salads and mayo mixture until ready to use.
- Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
- Cut chicken into thin slices. Drizzle mayo mixture over salads; top with chicken, nuts and basil.
Nutrition Facts : Calories 410, Fat 25 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 450 mg, Carbohydrate 18 g, Fiber 4 g, Sugar 8 g, Protein 28 g
CHICKEN SALAD BALSAMIC
The contrasting flavors of sweet apple, crunchy walnuts, savory chicken and tangy balsamic vinaigrette meld beautifully in this simple to prepare chicken salad.
Provided by CHRISTYJ
Categories Salad
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the chicken, apple, celery, onion and walnuts.
- In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 6 g, Cholesterol 54.6 mg, Fat 26.5 g, Fiber 1.4 g, Protein 19 g, SaturatedFat 4.6 g, Sodium 58.2 mg, Sugar 3.8 g
BALSAMIC GLAZED GRILLED CHICKEN SALAD
This peach caprese salad with balsamic glazed grilled chicken is a fresh new spin on your classic caprese salad with fresh peaches, cherries and mozzarella paired with perfectly grilled balsamic chicken!
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Season chicken with salt and pepper.
- Put 1 1/2 Tablespoons of the balsamic glaze in a small dish.
- Grill chicken over direct medium heat for 8-12 minutes, turning once or twice, until chicken reaches an internal temp of 165.
- Once chicken is fully cooked, lightly brush a coating of balsamic glaze from your small dish onto the chicken and let cook an additional 1-2 minutes.
- Remove from grill and let rest 2-3 minutes.
- Take spinach mixture and place 1 1/2 cups in each bowl.
- Slice chicken and place on top of spinach, along with some peaches, cherries and mozzarella balls.
- Drizzle with additional balsamic glaze, if desired.
- Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 558 kcal, Carbohydrate 36 g, Protein 47 g, Fat 27 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 127 mg, Sodium 178 mg, Fiber 4 g, Sugar 23 g, UnsaturatedFat 11 g
GRILLED FRUITY BALSAMIC CHICKEN WITH CILANTRO SALAD.
Fire up your grill for this elegant and tasty summer meal. The balsamic glaze can be made up to a week ahead and kept until you're ready to use it. This is quick and easy to make but also very impressive. My entry in the "Ready, Set, Cook" competition.
Provided by dale7793
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan over medium high heat, bring the vinegar to a boil and cook until it is reduced by half, 20-25 minutes.
- Stir in the molasses and black pepper.
- Remove from heat.
- Brush the balsamic glaze into the chicken and place on the heated grill to start cooking.
- When the chicken is nearly done place the peaches on the grill, cut side down and grill until they are nicely brown (about 2 minutes).
- Turn them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes.
- Remove the peaches and chicken from the grill and give them another coat of glaze.
- ---SALADDRESSING---.
- Combine the cilantro and olive oil in a blender or processor and puree.
- Whisk in the vinegar,onion, salt and pepper.
- Toss the dressing through the prepared lettuce and cucumber.
- ---TOSERVE---.
- To serve this dish, place the salad onto two plates.
- Lay a sliced chicken breast on top of the salad and place two peach halves beside the chicken.
- Scatter the shaved parmesan over the top and garnish with a sprig of cilantro.
BALSAMIC GRILLED CHICKEN WITH AVOCADO CHERRY TOMATO SALAD
This simple Balsamic Grilled Chicken with Avocado Cherry Tomato Salad takes just minutes to prepare and is bursting with fresh flavors. Grab a few simple ingredients and grill this one up tonight!
Provided by Robyn Downs
Number Of Ingredients 14
Steps:
- In a small bowl combine 2 minced garlic cloves, ¼ cup balsamic vinegar, ¼ teaspoon salt, and ¼ olive oil. Whisk to combine.
- Place the chicken in a large baking dish and pour over the marinade. Toss to coat and let marinate in the refrigerator at least 30 minutes or up to 8 hours.
- Remove the chicken from the baking dish, discarding the marinade. Grill the chicken over medium heat, flipping once, for 8-12 or until cooked through and no longer pink in the middle.
- While the chicken is grilling, combine the tomatoes, avocado, 1 minced garlic clove, shallot, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, ½ teaspoon salt, basil, and pepper in a medium bowl. Stir gently to combine.
- Remove the chicken from the grill. Serve with the salad on top or alongside.
GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING
Categories Chicken Leafy Green Olive Poultry Fall Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
- Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
- Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.
GRILLED CHICKEN SALAD RECIPE
Steps:
- Gather the ingredients.
- Whisk together the dressing/marinade ingredients in a bowl or measuring cup until the ingredients are emulsified and completely combined.
- Pour half of the mixture into a large bowl and reserve the other half for the dressing. Add the chicken breasts, toss to coat, and cover. Store in the refrigerator for at least 30 minutes or up to 2 hours. Any longer and the lemon juice will start to break down the chicken and cause it to become mushy when cooked.
- Heat a grill pan or your grill on high heat. Add the chicken and cook for about 5 minutes per side. Don't move the chicken too soon or the grill marks will not form. Cook until the internal temperature reaches 165 F.
- Gather the ingredients.
- While the chicken is cooking, prep the vegetables. It's important to have them cut into bite-sized pieces for easy eating. Wash and dry the romaine and cut into bite-sized pieces as well. Lay the romaine on a large serving platter or bowl.
- Save cutting the avocado for last. Peel and slice thinly or cut into chunks.
- Place the kalamata olives in one section, the cucumbers in another, and so on. This makes for a pretty presentation and some fun, mixing the ingredients together while eating. Cover and store in the fridge until the chicken is cooked.
- Let the chicken rest for 2 to 3 minutes to let the juices absorb into the meat, then slice and place it in the center of your salad. Drizzle the dressing over the entire salad and serve immediately.
Nutrition Facts : Calories 716 kcal, Carbohydrate 28 g, Cholesterol 64 mg, Fiber 15 g, Protein 29 g, SaturatedFat 11 g, Sodium 850 mg, Sugar 10 g, Fat 57 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
"ONO-LISHIOUS": GRILLED SESAME CHICKEN SATAY PAPAYA SALAD WITH HOISIN BALSAMIC VINAIGRETTE
Provided by Food Network
Categories appetizer
Time 2h31m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.
- For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.
- For the "Hoisin" Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.
BALSAMIC GRILLED CHICKEN SALAD
This healthy salad can be packed for a quick work lunch or a weekend picnic. Loaded with veggies, quinoa, grilled chicken and leafy greens, this fresh and delicious meal is full of vitamins and protein. Perfectly layered in a Mason jar, your lettuce and vegetables will remain nice and crisp until you're ready to dig in. Once you've mastered this recipe, mix and match your favourite vegetables, proteins and greens to make any salad you want. They are easy to assemble and can be stored in the fridge for up to five days. Recipe courtesy of walmart.ca/discoverfresh.
Provided by Mary Jenny
Categories Chicken
Time 5m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Whisk 2⁄3 cup extra virgin olive oil with 1/4 cup orange juice, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard and 1/8 tsp salt. Set aside.
- Layer a Mason jar with button mushrooms, quinoa, asparagus, chicken, tomatoes and peppers. Top with leaf lettuce. Drizzle with dressing, put on lid and shake before serving.
Nutrition Facts : Calories 1339.7, Fat 144.8, SaturatedFat 19.9, Sodium 471.8, Carbohydrate 12.7, Fiber 0.6, Sugar 10.1, Protein 1.2
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- Slice chicken breasts in half lengthwise to about 1/2-inch thickness. If needed, pound each cutlet between plastic wrap until desired thickness.
- In a bowl, whisk together the olive oil, Italian seasoning, garlic, lemon juice, honey, red pepper flakes, and salt. Add chicken to the mixture and toss to combine. Let stand at room temperature for about 10-15 minutes while pre-heating the grill.
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