Grilled Chicken And Fruit Salad Food

GRILLED CHICKEN AND FRUIT SALAD

Steps:

• Heat greased grill to medium-high heat.
• Grill chicken 10 min. on each side or until done (165ºF), turning and brushing occasionally with barbecue sauce. Cut into strips.
• Cover 4 salad plates with greens; top with fruit, onions and chicken. Drizzle with dressing.
• Serve with crackers.

GRILLED CHICKEN SALAD WITH SUMMER FRUIT

Steps:

• Preheat grill to medium high.
• Pat chicken dry with paper towel. Remember, there's no need to wash chicken, just remove any surface moisture.
• Mix dry rub spices together in small bowl and rub all over chicken breasts.
• Place chicken on clean, oiled grill until a meat thermometer inserted into the chicken reads 165°F (74°C) (about 10 minutes per side).
• Remove chicken from grill and let cool for 5 minutes. Slice into thin strips and set aside.
• Wash and prepare lettuce greens. Arrange on large platter.
• Wash and slice your favourite fruits. Arrange on platter on top of lettuce greens.
• Top with chicken pieces.
• Sprinkle on nuts, feta and fresh herbs.
• Combine dressing ingredients in small jar. Whisk or shake vigorously to combine and serve on the side to let everyone dress their own salad.

GRILLED CHICKEN AND FRUIT SALAD

Steps:

• To make the chicken and salad: In a small bowl, add the marmalade, soy sauce, lemon juice, and fresh ginger; stir to combine; remove 1/4 cup marmalade mixture and refrigerate.
• Put chicken breast halves in a large heavy-duty plastic zip-lock bag; add in the remaining marmalade mixture; seal bag; shake around to coat; chill 8 hours, turning occasionally.
• Cut pineapple into spears.
• Peel jicama and cut into 1/2-inch slices.
• Put the pineapple and jicama in a large heavy-duty plastic zip-lock bag; add in the reserved marmalade mixture; seal and shake around to coat; chill in the refrigerator for 8 hours.
• Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
• Take chicken out of marinade bag and discard marinade.
• Drain pineapple mixture.
• On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
• Grill pineapple and jicama 2-3 minutes on each side.
• Cut chicken, pineapple, and jicama into bite-sized pieces.
• Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
• Serve salad over lettuce leaves.

GRILLED CHICKEN AND MIXED GREENS SALAD

Steps:

• In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

GRILLED CHICKEN AND FRUIT SALAD WITH LEMON VINAIGRETTE

Steps:

• Grill chicken breasts and slice on the bias.
• Wash and carefully dry spinach leaves.
• Remove stems and fill salad bowl.
• Slice cucumbers and arrange around the edge of the bowl.
• Scatter tomatoes over salad and arrange chicken on top.
• Sprinkle with nuts and fruit.
• Combine olive oil, lemon juice, thyme, garlic, salt and pepper in blender and mix thoroughly.
• Serve.

GRILLED CHICKEN AND FRUIT SALAD

Steps:

• Season chicken with salt and pepper and grill.
• Peel mango and cut flesh into strips; set aside.
• Peel orange and slice horizontally; set aside.
• Process all vinaigrette ingredients in food processor or blender until well mixed.
• Season to taste with salt and pepper.
• Line plates with lettuce and arrange half the fruit on each plate.
• Top with sliced chicken breast.
• Drizzle with vinaigrette and serve immediately.

GRILLED CHICKEN AND FRUIT SALAD

Steps:

• Season chicken breasts lightly with salt and pepper. Place on preheated, lightly greased grill and cook on medium heat until juices run clear and internal temperature reaches 170°F Peel mango and cut flesh into strips. Peel orange, and slice horizontally. Set aside.
• To make vinaigrette: Process ingredients in food processor or blender until well blended. Season to taste with salt and pepper.
• To assemble salad: Line plates with lettuce leaves and arrange half the fruit on each plate. Top with a sliced chicken breast. Drizzle with raspberry vinaigrette and serve at once.

GRILLED CHICKEN SALAD WITH SEASONAL FRUIT

Steps:

• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill chicken 8 minutes on each sides, or until juices run clear. Remove from heat, cool, and slice.
• Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
• In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, dry mustard, salt, and pepper. Process until smooth.
• Arrange lettuce on serving plates. Top with grilled chicken slices, berries/oranges, and pecans. Drizzle each with dressing to serve.