Beyond Grilled Chicken Salad Food

BEYOND THE GRAVE CHICKEN SALAD

Steps:

• Fill a large pot with 2 quarts water, and add first five ingredients. Bring to a boil, then lower heat and simmer for 40 minutes. Remove from heat and let cool.
• Blend ingredients for dressing. Shred cooled chicken and mix with 1 cup of dressing. Let stand in refrigerator at least one hour or overnight to marinate.
• After marinating, combine remaining dressing with final ingredients listed above.
• Add to chicken and mix well. Serve with crackers or on sandwich. Cover and refrigerate if not used immediately. Should keep for several days in refrigerator.

GRILLED CHICKEN SALAD

Steps:

• Signature Sauce:
• Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl.
• Application Recipe:
• Remove 1/3 cup Signature Sauce and reserve.
• Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well. Place in refrigerator and let marinate, turning occasionally, for at least an hour.
• Preheat outdoor grill to medium.
• Remove chicken from marinade, discarding marinade. Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.)
• Remove chicken to a cutting board, tenting with foil to keep warm while it rests for about 5 minutes
• While chicken is resting, toss greens and cucumber slices with the reserved marinade mixture that has NOT been used to marinate the chicken, then divide greens evenly among 4 serving plates.
• Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices. Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves.

GRILLED CHICKEN GREEK SALAD

Steps:

• Prepare a grill for medium heat; lightly oil the grates.
• Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
• Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.

GRILLED LEMON CHICKEN

Steps:

• Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
• Skewer with wooden sticks.

GRILLED CHICKEN BREAST WITH SPICY PINEAPPLE MANGO SALSA

Steps:

• Place boneless chicken breast in a ziplock bag.
• Add marinade ingredients shaking well.
• Chill for 1/2 an hour.
• Rub grill with an oil.
• Heat the grill on high for 5 minutes.
• Place the chicken breast skin side down over the hot grill, reduce the heat to medium and grill for 5 minutes.
• Turn the chicken after the 5 minutes and grill another 5 minutes.
• Reduce the heat to medium low and finish cooking the chicken for another 5 minutes.
• Salsa---.
• Mix all ingredients and chill till ready to serve.
• Scoop salsa onto plate and top with half chicken breast.
• Eat UP!

GRILLED BBQ CHICKEN SALAD

Steps:

• Preheat grill to medium heat. Place chicken on greased grill. Brush with barbecue sauce. Grill, covered, 4 minutes.
• Add vegetables to grill. Continue grilling chicken and vegetables 4 to 5 minutes on each side or until chicken is cooked through and vegetables are tender, frequently brushing chicken with barbecue sauce and vegetables with Italian dressing. Slice chicken and vegetables.
• Toss chicken, vegetables and greens. Serve with Ranch dressing. Sprinkle with KRAFT Shredded Cheddar Cheese, if desired.

BEYOND GRILLED CHICKEN SALAD

Steps:

• DRESSING: In a small container with a lid, combine dressing ingredients; cover and shake well; set aside for about 1 hour.
• SALAD: Sprinkle breasts with steak sauce; let rest for 15-30 minutes.
• Toast the pine nuts in a cast-iron skillet or in the oven--to golden brown; set aside.
• Grill or broil chicken breasts (12-15 minutes) until tender and no longer pink--turning once; cool slightly.
• Arrange greens on four plates, top with grapes, cheese and nuts.
• Slice each breast width-wise, arrange on each salad.
• Shake dressing agrain and drizzle over each salad.
• SUBSTITUTIONS: Other nuts will do fine for the pine-nuts. Try Bleu cheese instead of the Feta--it's a whole different salad then!