Citrus Grilled Chicken Salad Food

GRILLED CHICKEN CITRUS SALAD

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.

CITRUS GRILLED CHICKEN SALAD (FOR LEFTOVER GRILLED CHICKEN)

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.

CHICKEN & CITRUS SALAD

Steps:

• Combine all ingredients.
• Serve immediately.

GRILLED CITRUS CHICKEN

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.

GRILLED CHICKEN SALAD TOSTADA WITH CITRUS VINAIGRETTE

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.

THAI CITRUS CHICKEN SALAD

Steps:

• DRESSING:.
• Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
• Add salt and freshly ground pepper and taste for seasoning.
• Refrigerate 1 hour to allow flavors to infuse.
• SALAD:.
• Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
• Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
• Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
• Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
• Place Chinese cabbage mixture on two dinner plates.
• Arrange sliced chicken on top and pour over the remaining sauce.
• Top with freshly chopped cilantro.

CITRUS GRILLED CHICKEN

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.

CITRUS GRILLED CHICKEN SALAD

Steps:

• In small bowl, combine marmalade, lemon juice and mustard; reserve 2/3 cup mixture.
• Prepare and heat grill until coals turn gray or follow directions for gas or electric grill.
• Grill chicken until tender, about 10 minutes per side, basting frequently with 1/3 cup lemon-juice mixture.
• Arrange spinach, oranges and onion on 4 individual serving plates.
• Slice each chicken breast crosswise; place on top of salads.
• Drizzle with remaining 2/3 cup lemon-juice mixture.