GRILLED CHICKEN SALAD WITH SEASONAL FRUIT
Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange segments in winter. Anytime of year this composed salad will bring rave reviews.
Provided by Karena
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill chicken 8 minutes on each side, 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, mustard, salt, and pepper. Process until smooth.
- Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 23.2 g, Cholesterol 43.1 mg, Fat 46 g, Fiber 2.3 g, Protein 17.8 g, SaturatedFat 5.9 g, Sodium 428.4 mg, Sugar 19.2 g
GRILLED CHICKEN AND FRUIT SALAD
A dynamite grilled chicken and tropical fruit salad that is nice on a warm summer evening. 8 hour chill time.
Provided by ratherbeswimmin
Categories Chicken
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 15
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 SALAD WITH SEASONAL FRUIT
Both beautiful in presentation and taste, this salad uses fresh berries in the summer (strawberries, blueberries, raspberries, or blackberries), and orange slices in winter. Anytime of year this composed salad will bring rave reviews.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 35m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 550, Fat 45.1, SaturatedFat 5.7, Cholesterol 48.4, Sodium 479.7, Carbohydrate 20.2, Fiber 1.7, Sugar 17.9, Protein 17.8
GRILLED CHICKEN SALAD WITH SUMMER FRUIT
A stunning salad featuring summer fruit and grilled chicken for a satisfying meal on hot summer days. Vary the fruit and nuts and enjoy a different version every week!
Provided by Getty Stewart
Categories Main Course Salad
Number Of Ingredients 20
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.
Nutrition Facts : Calories 587 kcal, Carbohydrate 28 g, Protein 29 g, Fat 41 g, Sodium 888 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
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