GRILLED MEXICAN CHICKEN SALAD
Provided by Food Network Kitchen
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Make the dressing: Grill the jalapeno and tomatillos, turning, until well charred and softened, about 5 minutes for the jalapeno and 20 minutes for the tomatillos. Transfer to a platter. Grill the orange and 1 lime cut-side down until well marked, about 2 minutes. Remove to the platter. Turn off the grill.
- Stem the jalapeno (remove the seeds for less heat); transfer to a blender. Add the tomatillos, the juice from the grilled orange and lime, the cilantro, oregano, chili powder and garlic. Season with salt and pepper; puree until smooth. Transfer half of the dressing to a large bowl; add the chicken and toss. Cover and refrigerate 4 to 6 hours. Refrigerate the remaining dressing until ready to serve.
- Reheat the grill to medium high; brush the grates with more vegetable oil. Brush the bell peppers, poblano and red onions with vegetable oil. Grill, turning, until charred and softened, about 15 minutes; transfer to a cutting board. Meanwhile, remove the chicken from the marinade and grill, turning once, until cooked through, 10 to 12 minutes; transfer to the board. Brush the pineapple and the remaining halved lime with vegetable oil. Grill until marked, about 3 minutes; transfer to the board. Warm the tortillas on the grill.
- Arrange the lettuce on a platter. Slice the bell pepper, poblano, chicken and pineapple. Arrange on top of the lettuce along with the red onions. Sprinkle with the cheese and season with salt and pepper. Serve with the grilled lime, tortillas and reserved dressing.
GRILLED CHICKEN SALAD
A few years back, I was looking for a simple yet delicious salad for a picnic for my boyfriend and myself. Now that guy is my husband, and we still enjoy going on picnics and dining on this grilled chicken salad. It's perfect as a meal or side. -Juli Stewart, Coppell, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Grill chicken, uncovered, over medium heat until juices run clear, 5-8 minutes on each side. Remove from grill to a rimmed platter. Sprinkle with lemon juice; let stand 10 minutes. Drain pasta; rinse with cold water., Remove chicken from platter to a cutting board and cut into strips; pour juices into a large bowl. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Gradually whisk in oil. Add pasta, celery, onion, red pepper and dill; toss to coat. Arrange pasta over lettuce-lined plates. Top with chicken. If desired, sprinkle with dill.
Nutrition Facts : Calories 689 calories, Fat 33g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 460mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.
GRILLED CHICKEN SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Signature Sauce:
- Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl.
- Application Recipe:
- Remove 1/3 cup Signature Sauce and reserve.
- Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well. Place in refrigerator and let marinate, turning occasionally, for at least an hour.
- Preheat outdoor grill to medium.
- Remove chicken from marinade, discarding marinade. Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.)
- Remove chicken to a cutting board, tenting with foil to keep warm while it rests for about 5 minutes
- While chicken is resting, toss greens and cucumber slices with the reserved marinade mixture that has NOT been used to marinate the chicken, then divide greens evenly among 4 serving plates.
- Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices. Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves.
GRILLED CHICKEN SALAD, RESTAURANT STYLE
A fantastic grilled chicken salad that's the perfect light but hearty meal on a hot summer day. It really is restaurant quality. Depending on what ingredients you add, you can make this as fancy or plain as you'd like. We used mixed greens to elevate the salad a bit. The toppings suggested all complement each other. We loved the bit of freshness green onion added. Brushing the chicken with butter as it grills keeps it nice and juicy. It also adds a nice flavor to the chicken breast. Follow with the suggested topics or go crazy with your own, the sliced rilled chicken is the star of this salad.
Provided by Peggi Anne Tebben @cookiequeen
Categories Chicken
Number Of Ingredients 10
Steps:
- Prepare the salad with lettuce, onions, and tomato wedges. Set in the fridge while you cook the chicken.
- Place the chicken breast on indoor or outdoor grill and cook one side, about 5 or 6 minutes. The temperature is about 400° on an outside grill.
- Turn over and brush with butter. Sprinkle 2 seasonings on it and continue cooking until just done; no longer or it will dry out.
- Remove from heat and lay on cutting board. Let sit a few minutes for the juices to redistribute.
- Now, cut the chicken breast on an angle in strips.
- Place it on cold salad while still warm.
- Garnish with the shredded cheese and then a small amount of your favorite salad dressing. I like either ranch or 1000 Island on mine. Top with croutons and real bacon bits. Enjoy!
RAINBOW GRILLED CHICKEN SALAD RECIPE BY TASTY
Here's what you need: chicken breasts, salt, black pepper, chili powder, cumin, garlic powder, dried oregano, olive oil, sour cream, fresh cilantro, pepper, salt, lime juice, romaine lettuce, red onion, tomato, orange bell pepper, corn, fresh cilantro, jalapeño, avocado, tortilla strip
Provided by Claire Nolan
Categories Lunch
Yield 4 servings
Number Of Ingredients 22
Steps:
- Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
- Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
- In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
- In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
- Add the chicken strips. Gently toss salad with the sour cream dressing.
- Garnish with avocado slices and tortilla strips.
- Enjoy!
Nutrition Facts : Calories 380 calories, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 28 grams, Sugar 7 grams
SALAD WITH GRILLED CHICKEN
"I feel like I am serving fine restaurant-quality food with this dish," writes Dianna Wissinger of Lawrenceburg, Indiana. "Every single guest asked for the recipe when I made it for a get-together."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first nine ingredients. Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining vinaigrette until serving., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. Cut into strips. , In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat.
Nutrition Facts :
SAMMY'S GRILLED CHICKEN SALAD WITH BALSAMIC DRESSING
Make and share this Sammy's Grilled Chicken Salad With Balsamic Dressing recipe from Food.com.
Provided by Sous Chef Sue
Categories Salad Dressings
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chopped lettuce in bowl. Add cheese, walnuts and basil and toss. Serve with chicken on top.
- For dressing, add all ingredients to blender and blend. Refrigerate until ready to serve salad. Makes 3 cups, so there will be some to save.
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