Grilled Chicken Citrus Salad Food

GRILLED CHICKEN SALAD TOSTADA WITH CITRUS VINAIGRETTE

Grilled Chicken Salad Tostada With Citrus Vinaigrette image

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

Ingredients

6 (4 ounce) boneless skinless chicken breasts
1 teaspoon creole seasoning
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups mixed baby lettuces and spring greens, washed, dried and torn
1/2 cup citrus vinaigrette (see recipe below)
1/2 cup cooked corn kernel
4 ounces sliced roasted peppers (red, yellow or poblano)
8 ounces salsa (see Tomato Salsa)
1/4 cup chimichurri sauce (see Chimichurri Sauce)
1 ripe avocado, quartered and cut into fan
2 tablespoons olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 teaspoons minced garlic
1 tablespoon minced shallot
1/2 teaspoon creole seasoning
2 tablespoons chopped fresh cilantro

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

CHICKEN AND CITRUS SALAD

Chicken and Citrus Salad image

Make and share this Chicken and Citrus Salad recipe from Food.com.

Provided by CoffeeB

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups baby spinach leaves
4 cups mixed greens
2 cups strawberries (sliced)
1 (15 ounce) can mandarin oranges, drained
8 ounces sugar snap peas, halved
6 ounces chicken breasts, cuts (oven roasted)
1/2 cup pecan halves, toasted
1/2 cup reduced-fat raspberry vinaigrette

Steps:

Toss all ingredients in a large bowl.

GRILLED CITRUS CHICKEN

Grilled Citrus Chicken image

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

Ingredients

1 cup orange juice
1/3 cup lime juice
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon oregano
3 teaspoons salt
1 teaspoon rosemary
1 garlic clove, chopped
6 chicken breasts, thawed
1 teaspoon sweet Hungarian paprika
1 teaspoon pepper

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 CITRUS SALAD

Grilled Chicken Citrus Salad image

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

Ingredients

½ cup orange juice
¼ cup lime juice
2 shallots, minced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon white sugar
4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
2 oranges - peeled, segmented, and chopped
2 stalks celery, sliced
4 green onions, chopped

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

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