THE BEST GRILLED CHICKEN FOR TACOS, BURRITOS, OR SALADS
Charred and Tender grilled or chicken spiced with a special blend of homemade taco seasoning can be grilled or cooked in a skillet on the stove-top. It's delicious in tacos, burritos, on salads, or for meal-prep!
Provided by Layla
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl or zip-seal bag.
- Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
- Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 6-7 minutes per side (or until it has reached an internal temperature of 165 degrees F).
- Serve chicken in tacos, burritos, on salads or rice.
GRILLED CHICKEN WITH SHREDDED MESCLUN SALAD
Categories Salad Chicken Leafy Green Tomato Lime Basil Summer Grill/Barbecue Shallot Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 10
Steps:
- Prepare chicken and salad:
- Whisk together lime juice, honey, red pepper flakes, and 3/4 teaspoon salt in a large bowl and add oil in a slow stream, whisking.
- Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.
- Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken. Put remaining lime vinaigrette in a small airtight container and reserve for lettuce wraps (recipe follows).
- Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
- When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.
- Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.
- To cook chicken using a gas grill:
- Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
- Sear chicken on lightly oiled grill rack, covered with lid, turning frequently, until well browned, about 6 minutes total.
- Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes.
- Toss grilled chicken with lime vinaigrette:
- Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.
- Assemble salad:
- Toss together mesclun, basil, tomato mixture, and salt to taste. Drizzle some lime vinaigrette from bowl over chicken and serve with mesclun salad.
GRILLED CHICKEN WITH COBB SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pound the chicken between 2 sheets of plastic wrap with a mallet or heavy skillet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, the garlic and 1/2 teaspoon each salt and pepper. Refrigerate at least 30 minutes and up to 4 hours.
- Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain; reserve the drippings for the dressing. Chop the bacon.
- Fill a small bowl with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water using a slotted spoon. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.
- Make the dressing: Remove the 4-minute egg from the ice water and carefully peel (it will be soft); transfer to a blender. Add the vegetable oil, reserved bacon drippings, remaining 1/4 cup buttermilk, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper and blend until smooth and slightly thick, about 1 minute. Refrigerate while you cook the chicken, at least 15 minutes.
- Preheat a grill or grill pan to medium high. Lightly brush with vegetable oil. Drain the chicken and onion, discarding the garlic; pat the chicken dry. Lightly season with salt and pepper. Grill the chicken, turning once, until just cooked through, 6 to 8 minutes. Grill the onion, turning occasionally, until tender and lightly charred, about 10 minutes; roughly chop.
- Peel and chop the hard-boiled eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese and 1/4 cup of the dressing in a large bowl. Divide the chicken among plates and top with the salad; top with the bacon and chopped hard-boiled eggs. Drizzle with the remaining dressing and season with pepper.
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 TANDOORI-SPICED CHICKEN BREASTS OVER MESCLUN SALAD
Categories Salad Blender Food Processor Chicken Leafy Green Marinate Yogurt Low Cal Backyard BBQ Grill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make marinade:
- In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients.
- With a sharp paring knife make three 1/2-inch-deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.
- Prepare grill.
- Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on each side, and transfer to a platter. Let chicken stand while preparing salad.
- In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclun and toss lightly.
- Slice chicken 1/4 inch thick and serve over salad.
MEDITERRANEAN SALAD WITH GRILLED CHICKEN BREASTS
From Pam Riesnberg, Home Appetit, from a cooking class that I took. It was wonderful-there is short marination for the chicken and it is grilled on a stove top in a grill pan and the salad and dressing are easy to assemble. This would be nice for a luncheon or a party.
Provided by Oolala
Categories Salad Dressings
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Combine marinade ingredients in a bag or glass dish and add the chicken to marinate for 30 minutes.
- Grill about 5-6 minutes per side or broil 6-7 minutes per side; When slightly cooled, slice chicken breasts on the diagonal and set aside.
- Make the dressing by combining all ingredients except for the oil and then slowly whisk in the oil, taste and adjust seasoning and set aside until ready to eat.
- In a salad bowl, combine all the greens and vegetables and pita chips with chicken and toss.
- Whisk the dressing and add to the salad and toss more and serve immedietly.
Nutrition Facts : Calories 744.1, Fat 44.7, SaturatedFat 6.5, Cholesterol 131.7, Sodium 241.8, Carbohydrate 31.2, Fiber 8.9, Sugar 17.6, Protein 57.8
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.
SOUTHWESTERN GRILLED CHICKEN SALAD
This is a recipe I invented to satisfy our craving for a similar salad in a local restaurant. My family loves it.
Provided by BogeysMom
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken breasts with Essence, drizzle with olive oil and grill or bake until done.
- You can also substitute fajita seasoned sliced chicken breasts strips here.
- Slice the chicken breasts into thin strips.
- Toss the lettuce with your other salad"stuff".
- Slice the corn tortillas into thin strips and deep fry until crisp.
- If you stop short of crisp, the tortillas will be tough.
- Test one and if this is the case, just refry til crisp.
- Drain on paper towels.
- Divide the tortillas into four equal portions and place on individual plates (I use deep pasta bowels).
- Place the lettuce mix on top of the tortilla strips and put an equal portion of chicken breast on each.
- Mix together the Ranch Dressing and salsa 1:1.
- Pour this over each salad and sprinkle cheese on top.
Nutrition Facts : Calories 354, Fat 14.8, SaturatedFat 4.1, Cholesterol 92.8, Sodium 113, Carbohydrate 21.4, Fiber 3, Sugar 0.4, Protein 33
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