SUMMER LAYERED SALAD WITH GRILLED CHICKEN AND TOMATO VINAIGRETTE
Here is the best of summer stacked in a salad. Though a lot of the ingredients are grilled, you can cook them simultaneously and pull them off as they finish. Just make sure to have your tools organized before you hit the flame. The tomato vinaigrette is creamy, sharp and sweet. Make it all summer long as your go-to salad dressing (even for non-vertical salads).
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth.
- Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
- Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
- Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side.
- Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
- Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving.
- If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.
Nutrition Facts : Calories 441, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 730 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 27 grams, Sugar 12 grams
EASY GRILLED LEMON CHICKEN
I learned to make this when I was vacationing in Bermuda after high school. It has been 18 years, and this is still one of our favorite dishes ever! My children ALL love it - from the toddler to the teen! And it's so easy that even my non-cooking husband can whip this up! The longer you marinate the chicken, the better it is!
Provided by MelindaG
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 42m
Yield 4
Number Of Ingredients 5
Steps:
- Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 5.3 g, Cholesterol 97 mg, Fat 4.1 g, Fiber 0.4 g, Protein 37.6 g, SaturatedFat 1.2 g, Sodium 1888.8 mg, Sugar 1.3 g
GRILLED LEMON CHICKEN
Good tasting marinade for chicken. Quick and easy.
Provided by KRCTLC
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
- Preheat grill for high heat.
- Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 15 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 462.3 mg, Sugar 0.7 g
GRILLED BREAD AND TOMATO SALAD
Provided by Fred Thompson
Categories Tomato Vegetable Side Fourth of July Picnic Super Bowl Vegetarian Graduation Father's Day Backyard BBQ Dinner Lunch Summer Tailgating Grill Grill/Barbecue Party Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- 1. Place a small saucepan over medium heat and add the butter. When it's about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
- 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
- 3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
- 4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.
EASY HOMEMADE CHICKEN SALAD
I copied this down once while sitting in the waiting room for a doctor's appointment. (Goodness knows there's always time enough for copying recipes!) I think it came from "Child" magazine. I estimated number of servings.
Provided by MSnow
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In medium mixing bowl combine first three ingredients.
- Stir in the lemon juice and pepper.
- Combine the mayo, pickle relish and prepared mustard.
- Add this sauce to chicken and gently stir in the eggs.
- Cover and chill until ready to serve.
GRILLED CHICKEN, TOMATO AND BABY GREENS SALAD WITH BLUE CHEESE
Grilled chicken is sliced and tossed with fresh salad greens, tomatoes, bacon bits and blue cheese, then dressed with creamy blue cheese dressing.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 30m
Yield 3
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Brush chicken with oil; season with salt and pepper, to taste. Grill 8 to 12 minutes or until no longer pink in the center (165 degrees F), turning once. Cool chicken enough to handle; slice into thin strips.
- Combine salad blend, tomatoes from pouch, cooked sliced chicken, avocado, bacon, egg and blue cheese in large bowl. Toss with blue cheese dressing, to taste.
Nutrition Facts : Calories 508.2 calories, Carbohydrate 9.9 g, Cholesterol 144.2 mg, Fat 36.8 g, Fiber 5.4 g, Protein 35.6 g, SaturatedFat 9.3 g, Sodium 596.2 mg, Sugar 2.8 g
GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR
This is a family pleasing dinner recipe, adapted from a Rachael Ray recipe. It's pretty easy to make and gives you all those yummy Greek flavors.
Provided by LifeIsGood
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
- Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
- Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
- Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
- Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
- Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
- To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!
Nutrition Facts : Calories 1033.7, Fat 48.8, SaturatedFat 14.3, Cholesterol 162.8, Sodium 1671.7, Carbohydrate 89.3, Fiber 12.1, Sugar 11.8, Protein 61.3
GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
- Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each paillard on a plate and serve topped with the tomato-cucumber salad.
Nutrition Facts : Calories 203 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 745 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams
MEDITERRANEAN GRILLED CHICKEN BLT
A nice sandwich to make for a luncheon, a romantic picnic or outdoor family outing in nice weather; make ahead of time, refrigerate and serve later. Or serve hot aside soup or salad for a comfort food type of dinner during the cold winter months. I've used the George Foreman to grill the chicken and have grilled the sun-dried tomatoes atop the breast, along with dried oregano seasoning.
Provided by TheDancingCook
Categories Lunch/Snacks
Time 1h
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Slice a"pocket" into the side of each chicken breast; stuff with a sun-dried tomato and 2 sprigs of oregano.
- Rub chicken with 1 Tbsp oil from the sun-dried tomatoes and season with the salt and pepper.
- Grill and baste with remaining 1 Tbsp oil from the tomatoes (internal temp 180 when chicken is done).
- While chicken is grilling, combine ingredients for the dressing in a small bowl.
- Remove chicken and cut into long, thin slices.
- Spread the bottom part of the focaccia bread with the dressing; divide chicken slices (enough for 4 sandwiches) and add, as well as 2 slices bacon, tomato slices and lettuce leaf per sandwich.
GRILLED CHICKEN WITH TOMATO AND BREAD SALAD
Categories Bread Salad Chicken Olive Tomato Backyard BBQ Summer Grill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 15
Steps:
- Make Salad:
- Preheat broiler.
- On a large baking sheet spread bread in one layer and toast under broiler about 4 inches from heat until pale golden, about 3 minutes on each side. Cool bread. Bread may be toasted 2 days ahead and kept in a sealable bag at room temperature.
- In a bowl toss together bread, tomatoes, chopped celery, olives, onion, and capers. In a blender or small food processor blend together vinegar, garlic paste, olive oil, and salt and pepper to taste until smooth and drizzle over salad. Toss salad well and let stand at room temperature while grilling chicken.
- Grill Chicken:
- Prepare grill.
- Brush chicken with vegetable oil and season with salt and pepper. Grill chicken on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side, or until just cooked through. (Alternatively, chicken may be grilled in 2 batches in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer chicken to a cutting board and cool.
- Stir basil into salad. Slice chicken on the diagonal and serve with salad. Garnish each serving with whole celery leaves.
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GRILLED CHICKEN AND TOMATO SALAD RECIPE | MYRECIPES
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4/5 (6)Calories 305 per serving
- Heat a large grill pan over medium-high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.
- While chicken cooks, combine arugula, tomatoes, onion, 3 tablespoons dressing, and olives; toss gently. Arrange about 1 cup salad on each of 4 plates; top each with 2 tablespoons cheese. Brush chicken with remaining 1 tablespoon dressing. Cut chicken into slices. Arrange 1 sliced chicken breast half on each salad.
GRILLED CHICKEN WITH MARINATED TOMATOES AND ... - FOOD & …
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5/5 (3)Category Chicken
- Whisk together oil, vinegar, oregano, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl or baking dish. Add tomatoes and onion; toss well. Let marinate at room temperature, tossing occasionally, 30 minutes to 1 hour.
- Preheat a grill to medium-high (400°F to 450°F). Brush chicken with oil, and season with remaining 11/2 teaspoons salt and 1/2 teaspoon pepper. Place chicken on oiled grates; grill, uncovered, until cooked through, 3 to 4 minutes per side.
- Transfer chicken to a cutting board; let rest 5 minutes. Slice as desired, or leave whole. Transfer chicken to a serving platter; spoon tomato mixture and any remaining marinade in bowl over chicken. Serve with crusty bread.
GRILLED BREAD SALAD WITH CHICKEN - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 20 mins
- Preheat a grill to medium. Season the chicken. Grill, turning occasionally, until juices run clear, 35 minutes.
- Drizzle the cut sides of the baguette with EVOO. Grill, cut side down, covered, until crispy, about 5 minutes. Cut the bread into 1-inch pieces; place in a large bowl. Add the tomatoes, onion, cucumber, basil, feta and olives. Toss with 3 tbsp. EVOO; season.
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GRILLED BREAD AND MARINATED TOMATO SALAD - FOOD & WINE
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5/5 (57)Total Time 1 hr 30 minsServings 8
- On a cutting board, using the flat side of a chef's knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl. Add the tomatoes, onion, vinegar and the 3/4 cup of olive oil and season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
- Light a grill. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side. Let cool slightly, then cut into 1/2-inch cubes.
- Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine. Serve right away.
GRILLED CHICKEN TOMATO SALAD - I AM BAKER
From iambaker.net
Servings 8Estimated Reading Time 3 minsCategory SaladTotal Time 26 mins
- Heat a large grill pan over medium heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Place chicken in pan; cook 5-6 minutes on each side or until done.
- While chicken cooks lay lettuce in the bottom of a large dish. Place tomatoes around one edge and the halved eggs along the other. Nestle the chopped onion near the eggs.
- When your chicken is done cooking and slightly cooled, slice it. Set the sliced chicken in the center of your eggs and tomatoes.
GRILLED TOMATO CAPRESE SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (3)Category AppetizerCuisine ItalianCalories 196 per serving
- Grill the tomatoes until they start to burn and char. Remove from the heat and allow to cool in a dish while you make the dressing.
- To make the dressing, combine all the ingredients in a blender or food processor (you can use a hand-held blender too or just chop everything finely by hand) and blend until smooth.
ITALIAN GRILLED CHICKEN AND BREAD SALAD | RECIPES | WW USA
From weightwatchers.com
Cuisine ItalianTotal Time 22 minsServings 4
- Spray chicken breasts and bread with olive oil cooking spray. Sprinkle chicken with salt and pepper.
- Grill chicken on both sides until done, about 6 minutes per side. Grill bread on both sides until nicely toasted. Set chicken and bread aside to cool.
BREAD SALAD WITH TOMATOES AND BASIL - GETTYSTEWART.COM
From gettystewart.com
5/5 (3)Estimated Reading Time 4 minsServings 4
- In large bowl you plan to serve the salad in, mix diced tomatoes and salt. Let rest for 15 minutes to draw out liquid. Meanwhile prep other ingredients.
- Cut bread into relatively even, 1/2 inch pieces and place in bowl. Mix oil or butter with Italian seasoning and toss with bread cubes, distribute well. Toss on baking sheet and place in oven for 10-15 minutes until outside is crunchy and getting golden. A nice crunchy outside will prevent bread from getting too soggy. Remove from oven and let cool.
- Prepare vinaigrette by mixing all ingredients in a small measuring cup. Pour over tomatoes, mixing in with the tomato liquid.
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