Ipanema Grilled Chicken Salad Food

SIMPLE GRILLED CHICKEN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, hot sauce, and thyme in a small saucepan. Season with salt and pepper. Arrange chicken and onion slices on a plate. Spoon 2 tablespoons of the dressing over the chicken and onions; turn to coat. Let stand for 5 minutes.
• Grill chicken and onion slices on the preheated grill, turning once, until chicken is cooked through and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the saucepan with the remaining dressing at the edge of the grill to warm.
• Transfer chicken and onion slices to a place. Cut chicken crosswise into thin slices. Separate onion slices into rings.
• Place lettuce in a large bowl; add chicken and onion. Add warm dressing and toss to coat. Season with salt and pepper. Sprinkle with feta cheese and serve.

GRILLED CHICKEN WITH CHARRED PINEAPPLE SALAD

Steps:

• Combine the oregano in a bowl with 1 to 2 tablespoons of oil, then season with sea salt and black pepper.
• Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book to butterfly. Place in the bowl with the herby oil, turning until well coated, then leave to one side.
• Cook the quinoa according to the packet instructions, then drain and set aside.
• For the dressing, peel and destone the avocado half, then scoop the flesh into a blender. Add half the coriander (stalks and all) and the jalapeños, along with a splash of the pickling liquid and the juice of 1½ limes. Blitz until smooth, adding a splash of oil, if needed. Stir through the quinoa.
• Finely shred the cabbage, pick the remaining coriander leaves, then toss with the salad leaves.
• Place a griddle pan over a high heat. Peel the pineapple, remove and discard any core, then chop into 4. Place on the hot griddle pan for a few minutes on each side, or until charred, and transfer to a chopping board.
• In the same pan, griddle the chicken for 5 minutes on each side, or until charred and cooked through, then remove from the pan and leave to rest on the board for a few minutes.
• Chop the griddled pineapple into bite-sized chunks, then slice the chicken into thin strips. Deseed and finely chop the chilli.
• Divide the yoghurt between four plates, then top with the chicken, adding the pineapple on one side and the dressed quinoa on the other. Toss the leaves and cabbage with the juice of the remaining lime half and a little salt and pepper, plus the chopped chilli. Divide between the plates, then serve.

LEMON HERB MEDITERRANEAN CHICKEN SALAD

Steps:

• Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
• Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
• Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
• Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

GRILLED CHICKEN SALAD WITH PARMESAN BREADCRUMBS

Steps:

• Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.
• Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute.
• Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.

GRILLED CHICKEN SALAD

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.

BRAZILIAN CHICKEN SALAD AKA SALPICAO ESPECIAL DE GALINHA

Steps:

• Toss chicken, vegetables, apple, raisins and olives in serving bowl.
• Add mayonnaise, combine, then gently salt and pepper to taste, remembering that your next step is to fold in the shoestring potatoes and you don't want it to be too salty--if you are serving later, I recommend that you add the shoestring potatoes right before you serve.
• Garnish with green olives and a few shoestring potatoes scattered on top.
• Prep time listed below assumes your ingredients are cooked, cooled and ready to mix--servings yielded depends on how hungry you are; 8 is a good guess.

GRILLED CHICKEN SALAD RECIPE

Steps:

• Gather the ingredients.
• Whisk together the dressing/marinade ingredients in a bowl or measuring cup until the ingredients are emulsified and completely combined.
• Pour half of the mixture into a large bowl and reserve the other half for the dressing. Add the chicken breasts, toss to coat, and cover. Store in the refrigerator for at least 30 minutes or up to 2 hours. Any longer and the lemon juice will start to break down the chicken and cause it to become mushy when cooked.
• Heat a grill pan or your grill on high heat. Add the chicken and cook for about 5 minutes per side. Don't move the chicken too soon or the grill marks will not form. Cook until the internal temperature reaches 165 F.
• Gather the ingredients.
• While the chicken is cooking, prep the vegetables. It's important to have them cut into bite-sized pieces for easy eating. Wash and dry the romaine and cut into bite-sized pieces as well. Lay the romaine on a large serving platter or bowl.
• Save cutting the avocado for last. Peel and slice thinly or cut into chunks.
• Place the kalamata olives in one section, the cucumbers in another, and so on. This makes for a pretty presentation and some fun, mixing the ingredients together while eating. Cover and store in the fridge until the chicken is cooked.
• Let the chicken rest for 2 to 3 minutes to let the juices absorb into the meat, then slice and place it in the center of your salad. Drizzle the dressing over the entire salad and serve immediately.

GREEK CHICKEN SALAD

Steps:

• Whisk together all the marinade ingredients.
• Place the chicken in a bowl and pour over half of the marinade. Reserve the rest for dressing.
• Allow the chicken to marinade for at least 10 minutes but up to 24 hours, covered in the fridge.
• Cook the chicken in a large, hot pan or skillet until cooked through and golden brown on both sides. Remove from the pan and allow to rest for 5 minutes before slicing.
• Place the lettuce onto a large platter and add the tomatoes, cucumber, avocado, olives and feta cheese. Add the sliced chicken then pour over the dressing before serving.

IPANEMA GRILLED CHICKEN SALAD

Steps:

• Combine all the marinade ingredients in a bowl
• Place the chicken in the bowl and marinate for one hour
• Preheat the grill to medium high
• Grill the chicken for 10-15 minutes, turning once
• Cool slightly, cut into cubes and set aside
• Melt the margarine in a saucepan on medium high heat
• Add the mushrooms and saute until tender
• Season with salt and pepper to taste
• Set aside
• Combine all the ingredients for the dressing
• Shake well in a jar or use a whisk to thoroughly combine
• Shred the lettuce
• Combine the lettuce with the chicken, mushrooms, apricots, raisins and the dressing
• Toss gently to combine, and then sprinkle with the cashews