Grilled Chicken Salad With Bacon Vinaigrette Food

BACON VINAIGRETTE WITH GRILLED RADICCHIO

Steps:

• In a small non- reactive bowl combine all ingredients except radicchio. Whisk until emulsion is formed and reserve at room temperature.
• Place quartered radicchio onto a hot grill or grill pan. Cook on each side for approximately 2 minutes per side. You are looking to achieve slightly wilted edges.
• Remove from the grill and place onto a plate. Cover with a stainless steel bowl and allow steam to continue cooking radicchio for 5 minutes.
• Drizzle vinaigrette over radicchio wedges and serve immediately.

GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE

Steps:

• Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
• In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
• Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
• Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

GRILLED PEAR SALAD WITH BACON, ROQUEFORT AND PORT VINAIGRETTE

Steps:

• In a medium-sized saucepan, bring port and shallot to a boil. Reduce heat and simmer until reduced to 1/2 a cup. Strain into bowl. Cool.
• Whisk oil and vinegar into Port. Add salt, pepper and cayenne to taste.
• Cook bacon in s skillet until crisp. Transfer to paper towels. Crumble into small pieces.
• Cut unpeeled pear into 1/4 inch slices and brush oil. Grill on a preheated barbecue or sautee in a skillet until golden brown in spots, about 2 minutes per side. Cool.
• Divide among 4 salad plates. Top with equal portions of bacon, pear slices, mushrooms, walnut and Roquefort.
• Drizzle each with a couple tablespoons dressing and serve. Remaining dressing can be stored in a covered container in the refrigerator for up to a month.

GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.
• Drain marinade, and pat dry chicken.
• Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.
• Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.
• Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.

GRILLED CHICKEN SALAD WITH PLUM VINAIGRETTE

Steps:

• Soak sixteen 5-6-inch long wooden skewers in.
• water for 30 minutes.
• For the vinaigrette:.
• Combine vinegar; plum sauce, preserves, or sweet-and-sour sauce; oil; coriander;; and pepper in a small mixing bowl. Reserve 1/4 cup for brushing sauce; set aside remaining vinaigrette for salad dressing.
• Thread chicken strips accordion-style on skewers. Cut each plum into 8 wedges; thread onto remaining 8 skewers.
• Grill skewered chicken on the rack of an uncovered grill directly over medium high coals for 8 to 10 minutes or until the chicken is tender and no longer pink, adding the skewered plums during the last 3 minutes and brushing occasionally with the 1/4 cup plum vinaigrette.
• Meanwhile, cook pea pods, covered, in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. (Or place pea pods and 2 tablespoons water in a 1-qt. microwave-safe casserole. Micro cook, uncovered, on 100% power (high) for 2 to 2 1/2 minutes or until crisp-tender). Drain.
• To serve:.
• Toss together pea pods and greens in a large bowl. Arrange pea pod mixture; chicken, and plums on 4 dinner plates. Serve with remaining plum vinaigrette.

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Steps:

• In a large resealable plastic bag, combine oil, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Place vinaigrette ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until ready to use.
• Drain and discard marinage. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until juices run clear. When cool enough to handle, cut chicken into slices.
• Divide salad greens among four serving plates. Top each with chicken, blueberries and oranges. Shake the vinaigrette and drizzle over salads; sprinkle with cheese.

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.