Cracker Barrel Grilled Chicken And Fresh Vegetable Salad Food

COPYCAT CRACKER BARREL GRILLED CHICKEN TENDERLOINS

Steps:

• Place chicken tenderloins into a large plastic bag with wet ingredients. Marinate in refrigerator for at least one hour.
• Add chicken and liquid to a large skillet. Cook over medium heat until liquid is reduced and chicken is golden in color, but not dry. Be sure to turn chicken throughout the cooking process.

COPYCAT CRACKER BARREL GRILLED CHICKEN TENDERS RECIPE

Steps:

• Combine Italian dressing, honey and lemon juice in a measuring cup. Whisk together until blended.
• Place chicken tenderloins in a gallon sized zip lock bag.
• Pour marinade over chicken, squeeze out excess air and seal.
• Turn bag over several times to make sure that the marinade covers chicken completely.
• Marinade at least an hour, or overnight in fridge.
• Pour all ingredients into a skillet (I used a cast iron skillet) and cook over medium heat.
• All of the extra liquid will evaporate, don't worry.
• Cook over medium heat for 40-45 minutes stirring every 10 minutes.
• I set my timer for 10 minute intervals so I wouldn't forget.
• Each time the timer goes off, stir then reset timer for another 10 minutes.
• After 40-45 minutes the liquid will have evaporated leaving a yummy browned caramelized coating on the chicken.
• Enjoy!

CRACKER BARREL GRILLED CHICKEN TENDERS

Steps:

• Mix dressing, lime juice and honey.
• Pour over chicken tenders.
• Marinate for 1 hour.
• Cook tenders in a non stick pan or grill until golden in color, but not dry.

APPLE PECAN CHICKEN SALAD: CRACKER BARREL COPYCAT

Steps:

• Pour 1/2 cup of raspberry-walnut salad dressing into a Ziplock-style bag.
• Add the chicken, seal, and shake the bag until the dressing has evenly coated the chicken.
• Refrigerate overnight.
• When you're ready to make the salad, grill the chicken and make sure it's cooked through,
• Thinly slice chicken and set it aside while keeping it warm.
• Divide salad between two plates, and then place the apple chunks in a decorative ring along the outer edge of each plate, apple skin facing outward.
• Top salad with pecans.
• Add chicken slices in the center and sprinkle with crumbled blue cheese.
• On top of the blue cheese, crumble or break the bacon
• Top the salad with nuts.
• Placing the chicken slices in the center, sprinkle blue cheese crumbles over the top.
• Break or crumble the bacon, whichever is your preference.
• Serve with either an apple cider vinaigrette or another sweet, fruity salad dressing in a cup on the side.

CRACKER BARREL GRILLED CHICKEN AND FRESH VEGETABLE SALAD

Steps:

• In bowl, stir together corn relish ingredients and mix thoroughly. Refrigerate for at least three hours to marry flavors.
• Whisk together all of the vinegars, orange juice, Dijon mustard, garlic, onion, salt and black pepper in a large bowl; Add oil in a slow stream, whisking until emulsified. Set aside.
• In bowl, toss cucumbers and onions with 1/2 cup of the country vinaigrette. Chill for at least one hour.
• In a saucepan, place eggs, and add cold water to cover. Bring eggs to a rolling boil; immediately cover and remove from heat. Let eggs stand, covered, for 17 minutes.
• Drain, and place eggs in ice water for 10 minutes before peeling or cool running under continuously running cold water. Peel eggs, pat dry, and cut in half lengthwise. Remove yolks, and place in medium bowl, mashing with a fork to a fine crumble.
• Add mayonnaise, mustard, lemon juice, salt and pepper to yolks and mix vigorously until well combined. Pipe or spoon filling into halves. Garnish with a sprinkle of paprika. Chill until ready to serve.
• Season chicken tenderloins with kosher salt and black pepper. Spray nonstick skillet with nonstick spray, add olive oil and heat to medium high. Add seasoned chicken and sear until done turning once (6-8 minutes).
• When ready to serve, divide prepared salad into 4 large salad plates. Spoon onto each serving plate the following: 1/2 cup cucumber and onion salad, 1/3 cup corn relish, 1/2 cup grape tomatoes, 2 thick slices of vine ripe tomatoes and 2 deviled eggs. Top with hot seared chicken, and serve immediately.