GRILLED CHICKEN CITRUS SALAD
This is a wonderful refreshing summer recipe. Very good! A must try.
Provided by WAILAKIJACKIE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
- Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
- Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
- Toss salad with reserved dressing, and top with sliced chicken.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.1 g, Cholesterol 65.9 mg, Fat 2.2 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 0.5 g, Sodium 112.6 mg, Sugar 14.6 g
CITRUS GRILLED CHICKEN SALAD (FOR LEFTOVER GRILLED CHICKEN)
I like to make this with my leftover grilled chicken. The flavor of the smokey chicken goes great with the sweet flavor of this chicken salad. This transforms your leftover chicken, turning leftovers into a gourmet lunch. My recipe is made with boneless skinless breasts, but it is great with any style of grilled chicken. Quickly made with the food processor, the chicken will be in tiny pieces. The texture and flavor goes great with avocado.
Provided by carmel housewife
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pulse grilled boneless skinless chicken into food processor in 2 batches.
- In a mixing bowl, combine melted marmalade, mayonnaise, sour cream, salt and pepper.
- Add chicken and stir to combine. Test to see if more salt or mayonnaise is needed.
- Toast coconut in 400F oven. Remove, stir and replace. When done, immediately transfer to to a large plate.
- When ready to serve:.
- Slice avocados in half and remove pits.
- Using a large spoon, carefully remove avocados from skin and place in top of 2 lettuce leaves. Dash salt over avocados.
- Spoon chicken salad into avocado halves.
- Sprinkle with toasted coconut.
Nutrition Facts : Calories 497.4, Fat 35.7, SaturatedFat 11.2, Cholesterol 71.6, Sodium 321.4, Carbohydrate 23.7, Fiber 7.7, Sugar 8.1, Protein 24.3
GRILLED CHICKEN SALAD
This grilled chicken salad is made with leftover chicken from last nights bbq but once you taste it you'll start grilling extra on purpose
Provided by Frank Campanella
Categories Salad
Number Of Ingredients 11
Steps:
- Remove the skin from the chicken and place the chunks of meat into a food processor. Pulse until the chicken is diced to your liking. Pour diced chicken into a large bowl.
- In the same food processor add pickles, red onion and bananna peppers. Pulse until chopped into a relish then add to the bowl with the diced chicken.
- Add remaining ingredients to the mixing bowl then use a spatula to fold ingredients together until fully combined. Refrigerate for 30 minutes before serving.
Nutrition Facts : ServingSize 6 oz, Calories 266 kcal, Carbohydrate 5 g, Protein 10 g, Fat 23 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 45 mg, Sodium 449 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 16 g
CITRUS GRILLED CHICKEN
Make and share this Citrus Grilled Chicken recipe from Food.com.
Provided by Gingerbear
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a shallow glass dish.
- Pour olive oil over chicken, and then squeeze the juice of one orange half and one lemon half over the top.
- Add minced garlic, then sprinkle with paprika, ground cumin, salt and freshly ground black pepper.
- Turn chicken breasts to evenly coat and blend marinade.
- Cover and refrigerate at least 1 hour or overnight.
- Preheat grill or non-stick indoor grill pan over medium heat.
- Drain and discard marinade.
- Grill chicken about 5 minutes, then turn.
- Add remaining lemon and orange halves to grill.
- Cook chicken until well browned and thoroughly cooked.
- Using tongs, pick up lemon and orange halves, and carefully squeeze juice over chicken.
- Serve on a bed of rice, with additional slices or wedges of lemon or orange, if desired.
- Sprinkle with slivered almonds and freshly chopped cilantro.
- This is delicious with steamed broccoli or asparagus.
- Enjoy!
- Tip: Citrus Grilled Chicken is also great sliced and served on a bed of fresh salad greens for a quick and healthy dinner salad.
Nutrition Facts : Calories 351.3, Fat 21.9, SaturatedFat 2.8, Cholesterol 68.4, Sodium 79.3, Carbohydrate 10.3, Fiber 3.7, Sugar 3.6, Protein 30.9
GRILLED CITRUS MARINATED CHICKEN WITH CITRUS RUM SAUCE
This chicken recipe is a staple in our home. Everyone, including the kids love it. Such an easy recipe for entertaining! Also, great served with Recipe #312530. I use the leftovers to make my Recipe #367450.
Provided by carmel housewife
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly pound chicken to soften.
- In a large baking dish, combine thawed Orange Juice, melted Orange Marmalade and Salt.
- Add chicken and enough water to just cover chicken.
- Marinate chicken at least 2 or up to 48 hours. (I always make it at least a day ahead for more flavor.).
- Sauce: (Can be made up a day ahead or frozen and re-heated) :.
- In a food processor, puree mangoes.
- Add the juice of 1 orange, 1 lime, 1/4 cup rum, butter, honey, cilantro and salt.
- Mix in processor and transfer to saucepan.
- Add whole (not chopped) habanero into saucepan and heat on medium heat until the sauce has your preferred amount of heat.
- Remove pepper. (If it is still not hot enough after 20 minutes, remove pepper and dice. Slowly add until it is to your taste.
- Grill chicken and pour sauce over chicken when plating. Tastes great with my posted Coconut Rice, Recipe #312530.
GRILLED CITRUS CHICKEN
Make and share this Grilled Citrus Chicken recipe from Food.com.
Provided by scratchcook
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pour juices, olive oil, oregano, rosemary, garlic clove, and 2 teaspoons salt into gallon ziplock bag. Mix together.
- Add chicken breasts and allow to marinate in refrigerator at least 2 hours (overnight is best, though!)
- When ready to grill, season with remaining salt, pepper, and paprika.
- Grill until breasts are cooked through.
Nutrition Facts : Calories 316.5, Fat 18.1, SaturatedFat 4.5, Cholesterol 92.8, Sodium 1255.4, Carbohydrate 6.8, Fiber 0.5, Sugar 4, Protein 30.8
GRILLED CHICKEN SALAD TOSTADA WITH CITRUS VINAIGRETTE
I love Chicken in a Vinaigrette dressing. This is a favorite caribbean recipe. Served at the famous Bahama Breeze for those of you that are familiar with their appetizers. Got the recipe from a relative that is a frequent caribbean host. ;) Enjoy!
Provided by Vseward Chef-V
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Chicken: Preheat oven to 375 degrees.
- Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170ºF. Remove from grill.
- While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
- Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
- When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
- Vinaigrette:.
- Mix all ingredients together. Refrigerate drizzle salad before serving.
Nutrition Facts : Calories 859.9, Fat 42.2, SaturatedFat 16.8, Cholesterol 153.1, Sodium 1967.2, Carbohydrate 56.6, Fiber 7.6, Sugar 7.1, Protein 64.8
GRILLED CHICKEN WITH CITRUS SALSA
This grilled chicken with citrus salsa makes the perfect warm-weather dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine 1/4 cup of each of the lime juice, olive oil, and jalapeno slices. Rub chicken with salt and pepper, add to marinade. Add a dash of tequila. Marinate for at least half an hour.
- In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
- Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from grill and let stand 5 minutes.
- Divide greens among four plates. Slice chicken and arrange on top of greens. Spoon salsa over each salsa and serve immediately.
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- Pour about ¼ cup of the dressing into a resealable plastic bag and add the chicken. Marinate the chicken for 10-15 minutes.
- Heat a grill or grill pan over medium high heat and spray with cooking spray. Grill the chicken, 4-5 minutes on each side, until cooked through. Remove from grill and let rest for a few minutes.
- To plate the salad, toss the greens with ¼ cup of the dressing. Arrange the avocado slices and orange slices on top. Slice the chicken and place them on the salad. Sprinkle with sliced almonds.
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