GRILLED LEMON-PEPPER CHICKEN SALAD
Easy, summery salad; great for all those low-carb eaters. I make this lemon-pepper chicken salad for my husband when he is on his Atkins® diet.
Provided by REDNECKGRL
Categories Salad Green Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
- Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
- Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
- Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
- Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 25.5 g, Cholesterol 96.9 mg, Fat 4.9 g, Fiber 7.6 g, Protein 39 g, SaturatedFat 1.3 g, Sodium 488.7 mg, Sugar 9 g
GRILLED CORN AND CHIPOTLE PEPPER SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the grill to medium.
- Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
- Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.
EDDIE'S GRILLED SHRIMP AND ROASTED RED PEPPER SALAD
Provided by Eddie Jackson
Time 40m
Yield 10 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.
- Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.
- Prepare a grill or grill pan for medium-high heat. Oil the grill grates.
- Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.
- Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.
- To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.
GRILLED PEPPERS AND GOAT CHEESE SALAD
This summer salad is easy to assemble.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Heat grill to high. Roast red peppers on grill until charred, turning as each side blackens. Transfer to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skin.
- Lay peppers flat on a clean work surface. Using a sharp paring knife, cut open peppers and remove seeds and ribs. Slice into 1/2-inch-wide strips. Drizzle with 1 tablespoon oil, and season with salt and black pepper; set aside.
- Slice goat cheese into four pieces, and place directly on grill. Heat, covered, until cheese starts to soften and melt. Remove from grill.
- Place one piece on each serving plate. Arrange lettuce leaves next to cheese on each plate. Drizzle greens and cheese with remaining tablespoon oil; season lightly with salt and black pepper. Divide reserved peppers among plates; serve immediately.
GRILLED STEAK AND BELL PEPPER SALAD
Categories Salad Beef Onion Tomato Low Carb Backyard BBQ Bell Pepper Grill Chill Grill/Barbecue Watercress Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle steak with salt and pepper. Grill about 5 minutes per side for medium-rare. Cool. Halve steak lengthwise. Slice across grain into thin strips.
- Meanwhile, char peppers on barbecue, over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into thin strips. Halve strips crosswise.
- Whisk oil, vinegar, garlic and dry mustard in large bowl to blend. Add steak, roasted peppers, watercress and onion; toss to combine. Season with salt and pepper. Chill at least 2 hours or up to 8 hours. Mix in tomatoes and serve.
GRILLED CORN SALAD WITH PEPPERS
Using corn roasted on a grill, or toasted in a skillet, a colorful salad with peppers, spices, and lime juice makes a delicious addition to picnics or potlucks. This is an excellent picnic recipe because it has no mayo or other ingredients that spoil quickly. It is also fantastic on a grilled steak sandwich or in a vegetarian taco!
Provided by ROOTIETOOT
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
- While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
- Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
- Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
- Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
- Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 25.5 g, Fat 3.8 g, Fiber 4.3 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 23.5 mg, Sugar 5.3 g
GRILLED ZUCCHINI PEPPER SALAD
Provided by Ruth Cousineau
Categories Salad Appetizer Side Quick & Easy Backyard BBQ Lunch Vinegar Bell Pepper Summer Grill Grill/Barbecue Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure , or heat a 2-burner grill pan over medium heat until hot.
- Toss vegetables with 2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until tender, 6 to 8 minutes total. If using grill pan, grill in batches, 10 to 15 minutes per batch. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces. Cut zucchini crosswise into 1-inch pieces.
- Whisk together vinegar, brown sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend.
GRILLED RED PEPPER SALAD
Steps:
- Tear the prepared peppers into long strips, and place in a bowl. Drizzle with olive oil and vinegar. Stir in the parsley and garlic. Season with salt and pepper.
ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS
Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours
Provided by Sara Buenfeld
Categories Side dish
Time 25m
Number Of Ingredients 7
Steps:
- Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
- Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the
Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
GRILLED EGGPLANT AND ROASTED PEPPER SALAD
This is a delicious grilled eggplant dish that people always come back for more. The Mediterranean seasoning in this recipe is very easy and goes great with couscous, my Mediterranean chicken recipe, and hummus. This is not a dish that is served hot. Can also be served at room temperature, but do not leave unrefrigerated longer than 4 hours.
Provided by Blue Buddha
Categories Everyday Cooking Special Collection Recipes New
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Dust eggplant liberally with 2 tablespoons salt and place in a colander to sweat out bitter flavor, 30 to 60 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rinse eggplant slices to remove salt. Pat dry.
- Combine olive oil, 1/2 teaspoon salt, and pepper in a small bowl. Brush mixture on both sides of every eggplant slice.
- Cook the eggplant on the preheated grill until soft and moist, about 6 minutes per side. Remove eggplant from the heat and set aside until cool enough to handle, about 10 minutes. Chop into 1-inch cubes.
- Combine eggplant, red peppers, feta cheese, olives, parsley, vinegar, and garlic. Season with salt and pepper to taste. Try not to overmix because this mashes up the eggplant. Serve as-is.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 11.3 g, Cholesterol 37.4 mg, Fat 29.3 g, Fiber 3.6 g, Protein 7.8 g, SaturatedFat 9.1 g, Sodium 3351.8 mg, Sugar 5.8 g
GRILLED RAINBOW PEPPERS (SALAD)
Recipe from Mary Allen Perry and cut out of a magazine last month, but I have no idea what magazine it was.. .sorry about that!! I tend to like to remove the skins, so I completely char the peppers on the skin side, place them all in a paper bag for about 15 minutes, then slide the skins right off.
Provided by januarybride
Categories Peppers
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to 350 to 400 degrees (medium-high). Quarter the peppers and lightly coat them with vegetable cooking spray.
- Grill peppers, covered with grill lid, for 5 minutes on each side until tender.
- Remove from grill and arrange peppers, "inside" sides up, on a serving platter.
- Whisk together oil, vinegar and sugar; drizzle over the peppers. NOTE: If you are using high grade vinegar that is already thick and sweet, there is no need to add the sugar.
- Sprinkle peppers with goat cheese & basil - then salt and pepper to taste.
- Serve!
Nutrition Facts : Calories 120.4, Fat 10.3, SaturatedFat 1.4, Sodium 4.2, Carbohydrate 7.5, Fiber 1.5, Sugar 5.5, Protein 0.8
GRILLED HALLOUMI AND ROASTED PEPPER SALAD
Make and share this Grilled Halloumi and Roasted Pepper Salad recipe from Food.com.
Provided by hectorthebat
Categories Cheese
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grill the peppers, skin-side up, under a preheated moderate grill, until blackened. Place in a freezer bag and allow to cool slightly, then peel off the skins and chop the peppers into small pieces.
- In a small bowl, whisk together the oil and vinegar, season to taste, then stir into the peppers.
- Sprinkle the paprika on both sides of the halloumi slices. Lightly brush a griddle pan with oil and heat over a high heat. Add the cheese and griddle for 1-2 minutes, until lightly charred and starting to melt. Remove from the heat and squeeze over the lemon juice.
- Toast the pitta, then cut into strips. Divide the rocket leaves between four plates, arrange the peppers on top, followed by the halloumi, and sprinkle with the pine nuts. Serve immediately with the pitta.
Nutrition Facts : Calories 251.8, Fat 7.5, SaturatedFat 0.8, Sodium 330.4, Carbohydrate 40.1, Fiber 3.9, Sugar 3.8, Protein 7.5
GRILLED PEPPER SALAD
You could use all one colour or a blend of mixed peppers for a colourful display. This dish could be doubled or tripled quite successfully... just adjust the seasonings
Provided by Abby Girl
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the grill (or oven 375).
- Cut the peppers into quarters and cut the tips so that they would lie flat.
- Have a large bowl with a plastic wrap covering the top and some tongs beside the grill.
- Place the peppers skin side down on the grill and cook them until the skin is charred, about 8 - 10 minutes. Remove any that are charred to the bowl and cover with the plastic. Continue until all the peppers are cooked and charred. Let the peppers cool in the bowl, covered for about 10 minutes to steam the skin off. Remove the charred skin from the peppers and cut into strips. (The peppers will shrink down in size).
- Oven method: Heat the oven to 375. Place peppers on a cooking tray and roast for about 10 minutes. As with the grill, some will be done before others, so remove them to the bowl and let them steam. Continue roasting until all the peppers are finished.
- In a bowl, combine the peppers with the oregano, basil, olive oil, red wine vinegar, garlic, salt, pepper and sugar.
- Let the peppers chill for 2 - 24 hours.
Nutrition Facts : Calories 93.7, Fat 3.9, SaturatedFat 0.6, Sodium 151.1, Carbohydrate 14.6, Fiber 2.5, Sugar 2.7, Protein 2.5
QUINOA AND GRILLED-PEPPER SALAD
Categories Salad Side Vegetarian Backyard BBQ Lunch Quinoa Bell Pepper Summer Grill/Barbecue Healthy Vegan Cilantro Gourmet
Number Of Ingredients 8
Steps:
- Prepare grill for cooking.
- Wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa to a saucepan of boiling salted water and cook 10 minutes. Drain in sieve and rinse under cold water.
- Set sieve over a saucepan with 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes. (Check water level in pan occasionally, adding water if necessary.) Spread quinoa on a baking sheet to cool.
- While quinoa is cooking, grill bell peppers on a well-oiled rack set 5 to 6 inches over glowing coals until slightly softened, about 4 minutes on each side. Cut bell peppers crosswise into thin strips.
- Whisk together oil, lime juice, soy sauce, and cumin in a large bowl and stir in quinoa, bell peppers, cilantro, scallions, and salt and pepper to taste.
GRILLED PEACH, PEPPER AND ZUCCHINI SALAD
Find a new way to enjoy fresh fruit with our Grilled Peach, Pepper and Zucchini Salad. This Healthy Living zucchini salad combines some of our favorite flavors of the season, including fresh peaches, red peppers and crushed pita chips for added crunch.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Heat greased grill to medium heat.
- Toss peppers, zucchini and peaches with 1/4 cup dressing. Grill 5 to 6 min. or just until peaches are softened, turning after 3 min. Remove peaches from grill. Continue to grill vegetables an additional 5 to 7 min. or until crisp-tender, turning after 4 min. Transfer to cutting board.
- Chop peppers and zucchini. Toss lettuce with remaining dressing in large bowl. Add chopped vegetables and peaches; mix lightly.
- Top with remaining ingredients.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g
PORTUGUESE MILLET AND GRILLED PEPPER SALAD, O MILHETE E SALADA A
Make and share this Portuguese Millet and Grilled Pepper Salad, O Milhete E Salada A recipe from Food.com.
Provided by Elmotoo
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dry fry the millet in a large frying pan for 3 to 4 minutes until golden and releasing a smoky aroma, then transfer to a saucepan, Add the stock, bring to the boil, cover and simmer gently for about 20 to 25 minutes until the grains are swollen and the stock is absorbed. Transfer to a large bowl.
- Meanwhile, grill the peppers under a high heat for 15 to 20 minutes turning them over as one side chars until charred all over. Put in a bowl, cover and leave until cool enough to handle, Remove the pepper skins, core and seed over a bowl to catch the juice. Slice the pepper flesh into short strips.
- Heat 1 tbsp olive oil in a frying pan. Add the onion, garlic, chilli and mixed spice and fry gently for 5 minutes. Mix in the diced tomatoes and remove from heat.
- Whisk the remaining oil with the balsamic vinegar and reserved pepper juices. Add to the cooked millet with the spiced tomato mixture, pepper strips and basil. Mix well and season with salt and pepper to taste. Serve warm.
Nutrition Facts : Calories 496.4, Fat 25, SaturatedFat 3.9, Sodium 31.8, Carbohydrate 67.8, Fiber 12.6, Sugar 6.5, Protein 9.1
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