Grilled Raspbery Chicken Chipolte Salad Food

GRILLED CHIPOTLE MARINATED CHICKEN

Steps:

• Place garlic, onion, chipotle peppers, and vinegar into a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, black pepper, and hot sauce. Blend until incorporated, then add Worcestershire until mixed. Pour marinade over chicken in a large bowl, and toss to coat. Cover, and marinate in refrigerator 6 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess; discard remaining marinade.
• Grill chicken until juices run clear, turning frequently, about 20 minutes.

GRILLED RASPBERRY-GLAZED CHICKEN

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix raspberry jam and mustard.
• Cover and grill chicken 4 to 5 inches from medium heat 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining jam mixture. Serve chicken topped with raspberries.

GRILLED RASPBERRY CHICKEN

Steps:

• Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
• Preheat grill to medium-high and oil the grates.
• Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.

GRILLED RASPBERRY-CHIPOTLE CHICKEN SALAD

Steps:

• Heat gas or charcoal grill. Brush both sides of chicken with about 1/4 cup of the raspberry chipotle sauce.
• Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes. Turn chicken; brush with 1/4 cup of the raspberry chipotle sauce. Cover grill; cook 3 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
• Arrange salad greens on 4 serving plates; top with raspberries. Cut each chicken breast into slices; fan over salad greens and raspberries. Garnish with almonds.
• In small bowl, beat remaining 1/2 cup raspberry chipotle sauce, the oil and orange juice with wire whisk until blended. Drizzle over salads.

GRILLED RASPBERRY-PEACH CHICKEN

Steps:

• Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan. Keep warm.
• Sprinkle both sides of chicken with salt and pepper.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries.

GRILLED CHICKEN WITH RASPBERRY CHIPOTLE GLAZE

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chiles and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
• Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with half of the glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Heat any remaining glaze to boiling; boil and stir 1 minute. Serve chicken with glaze and fresh raspberries.

GRILLED RASPBERY CHICKEN CHIPOLTE SALAD

Steps:

• 1. Heat gas or charcoal grill. Brush both sides of chicken with about 1/4 cup of the raspberry chipotle sauce.
• 2. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes. Turn chicken; brush with 1/4 cup of the raspberry chipotle sauce. Cover grill; cook 3 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
• 3. Arrange salad greens on 4 serving plates; top with raspberries. Cut each chicken breast into slices; fan over salad greens and raspberries. Garnish with almonds.
• 4. In small bowl, beat remaining 1/2 cup raspberry chipotle sauce, the oil and orange juice with wire whisk until blended. Drizzle over salads.
• 5. High Altitude (3500-6500 ft): Cook over medium-low heat.

RASPBERRY CHICKEN SALAD

Steps:

• For dressing:
• Place dressing ingredients in a blender.
• Cover and blend on high until smooth.
• For salad:
• Toss salad ingredients (except pepper) in a large bowl.
• Place on chilled plates and top with dressing and pepper.

GRILLED RASPBERRY CHICKEN

Steps:

• In a large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside., Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juices a thermometer reads 180°, basting occasionally with raspberry sauce.

RASPBERRY CHIPOTLE GLAZED CHICKEN BREASTS

Steps:

• Lightly flatten the chicken breasts to 1/2 inch thickness to promote even cooking.
• Mix together the salt, sugar and water until thoroughly combined; add the chicken and allow the chicken to brine for 30 minutes.
• Slightly warm the raspberry preserves until liquid, add remaining ingredients, mixing well; divide in half.
• Remove the chicken from brine, brush with half the glaze, place on hot grill and cook for approximately 4 minutes turning only once; leaving the grill uncovered.
• When plating, drizzle the remaining glaze over the chicken and enjoy!

GRILLED RASPBERRY CHICKEN SALAD

Steps:

• Mix 1/2 cup dressing with garlic powder and rosemary. Place chicken breasts in a plastic zip-top bag and add dressing marinate in fridge for 30 minutes to 8 hours.
• Grill chicken 4 to 5 minutes over med high coals, or till meat registers 155°. Remove from heat and cover. Allow to rest for 10 minutes to come to temperature.
• Meanwhile, place lettuce on 4 plates. Divide other ingredients equally among the 4 plates. Slice each chicken breast and put equal amount of chicken on each plate. Add additional dressing and enjoy.

GRILLED CHICKEN SALAD WITH CHIPOTLE CHILE DRESSING AND CHILE LIME TORTILLA CRISPS

Steps:

• To make the dressing, in a blender, blend together the barbecue sauce, vinegar, olive oil, avocado and chipotle for 1 to 2 minutes or until creamy. Reserve dressing in refrigerator until ready to use.
• To make the tortillas, preheat the oven to 450 degrees F.
• Slice the tortillas into thin strips and spray them with the olive oil. Place the tortilla strips on a baking sheet and bake in the oven for 4 to 5 minutes, or until crispy.
• To assemble the salad, in a mixing bowl, toss the greens with the dressing. Place a portion of the salad greens on each plate. Place 1 julienned chicken breast on top of each salad. Then spoon some of the salsa on top of salad. Finally, sprinkle each salad with the crispy tortillas.

TOSSED GREEN SALAD W. CHICKEN AND RASPBERRY CHIPOTLE VINAIGRETTE

Steps:

• Mix salad greens and vegetables in large bowl.
• Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
• Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
• To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
• Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
• Add the garlic to the pan and saute for 1 minute.
• Add the chipotles and cook, stirring continuously, for 1 minute.
• Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
• Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
• Remove from the heat and cool before using as a salad dressing.
• Tips for other uses:.
• For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
• Serving Suggestions:.
• Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

RASPBERRY CHIPOTLE GRILLED CHICKEN

Steps:

• Partially cook the bacon and set aside.
• Cut each chicken breast in half lengthwise. Cut each jalapeno pepper in half lengthwise and remove the seeds and veins. Slice cream cheese into 12 equal pieces.
• Layer chicken, cream cheese and jalapeno (cut side down). Wrap with a slice of bacon and secure with toothpicks.
• Cook over medium coals, brushing with raspberry chipotle sauce.