GRILLED CHICKEN SALAD WITH GAZPACHO DRESSING
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill pan over medium heat and lightly coat with cooking spray. Sprinkle the chicken with 1/4 teaspoon each salt and pepper. Grill until well marked and cooked through, 3 to 5 minutes per side; transfer to a plate. Add the bread to the pan and grill until toasted, 2 to 3 minutes per side. Transfer to a plate and rub with the garlic.
- Make the dressing: Puree the olive oil, vinegar, 2 tablespoons water, half each of the cucumber, tomatoes, parsley and almonds, 1/2 teaspoon salt, and pepper to taste in a blender until smooth.
- Cut the chicken into strips. Tear the bread into bite-size pieces. Combine the arugula, chickpeas, chicken, bread and the remaining cucumber, tomatoes, parsley and almonds in a large bowl. Add half of the dressing, season with salt and pepper and toss. Divide among shallow bowls. Drizzle with the remaining dressing.
Nutrition Facts : Calories 437 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 661 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Protein 35 grams
ASIAN ISLAND GRILLED CHICKEN SALAD
Provided by Food Network
Time 25m
Yield 3-4 servings
Number Of Ingredients 8
Steps:
- Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
- Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
- Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
- Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
- Arrange salad on plates; top with bell pepper, onion, and chicken.
ASIAN ISLAND GRILLED CHICKEN SALAD
Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
- Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
- Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
- Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
- Arrange salad on plates; top with bell pepper, onion, and chicken.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 23.6 g, Cholesterol 91.2 mg, Fat 10.9 g, Fiber 4.4 g, Protein 34.5 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 5.9 g
THOUSAND ISLAND CHICKEN
I wanted to try something new for my Sunday dinner and I came across this recipe and I had all the items at home and it came out perfectly. I have some very picky eaters in the house but they appreciated it very much so I got a lot of praises for it.
Provided by Maureen Wilson
Categories Chicken
Time 1h45m
Number Of Ingredients 4
Steps:
- 1. Mix Thousand Island dressing, onion soup mix and apricot preserve in a large bowl mixing well.
- 2. Add chicken to mixture and marinade for an hour or more. This can be done overnight.
- 3. Preheat oven to 375 degrees and bake for 45 minutes or until well done. Note: A lowfat salad dressing may be substituted and it taste just as good.
THOUSAND ISLAND CHICKEN
This is from an old Edgell recipe book called Nice & Easy Summer Recipes, the recipe called for canned tomato supreme but I just used crushed tomatoes..really great flavour for only a few ingredients..I also used chicken ribs instead of drumsticks, use whichever cut of chicken you prefer.
Provided by Mandy
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all marinade ingredients together.
- Place drumsticks in a shallow dish and pour over marinade, chill for at least 30 minutes.
- Cook drumsticks on oiled aluminium foil on a BBQ grill, brushing frequently with marinade for approx 40 mins or until cooked through.
- Heat any remaining marinade and serve with chicken.
Nutrition Facts : Calories 421.3, Fat 23.8, SaturatedFat 5.1, Cholesterol 126.4, Sodium 813, Carbohydrate 22.4, Fiber 1.4, Sugar 15, Protein 29.7
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SIMPLE GRILLED ISLAND CHICKEN RECIPE
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5/5 (22)Total Time 3 hrs 25 minsCategory ChickenCalories 298 per serving
- Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).
- Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.
- When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.
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