GREEK SALAD WITH OREGANO MARINATED CHICKEN
Provided by Dave Lieberman
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
- Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
- To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
- Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
- Toss salad just before serving and fan chicken out on top.
HONEY MUSTARD CHICKEN SALAD RECIPE BY TASTY
Here's what you need: honey, dijon mustard, olive oil, garlic, salt, pepper, boneless, skinless chicken thighs, bacon, romaine lettuce, cherry tomatoes, red onion, avocado
Provided by Alix Traeger
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
- Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
- Flip the chicken thighs over, fully covering them in the marinade.
- Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
- Heat a large skillet over medium heat, and place the chicken thighs in the pan.
- Cook for five minutes on each side, or until the chicken is cooked through.
- Remove the chicken and set aside.
- Wipe the pan clean and place back on the heat.
- Add the chopped bacon to the pan and cook until crispy, about ten minutes.
- Transfer the bacon to a paper towel-lined plate to drain.
- Add three tablespoons of water to the reserved marinade and stir to combine.
- Slice the chicken into strips.
- Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
- Enjoy!
Nutrition Facts : Calories 432 calories, Carbohydrate 38 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 31 grams
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
MARINATED BAKED CHICKEN
This tender flavorful chicken is one of my mom's specialties. Soy sauce and bottled Italian dressing combine in a mouthwatering marinade that nicely complements the meat.-Cindy Kufeldt, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.
Nutrition Facts :
MARINATED CHINESE CHICKEN SALAD
Make and share this Marinated Chinese Chicken Salad recipe from Food.com.
Provided by Nimz_
Categories Chicken Breast
Time 8h40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mix marinade ingredients in a small bowl.
- Place chicken in slow cooker and pour marinade over chicken, coating each piece well.
- Cover and cook on low 6 to 7 hours or on high for 3 to 4 hours. (Depending on how large your chicken breast are. Mine were small and were done in 5 1/2 hours on low).
- Remove chicken from slow cooker and cool.
- Reserve juices and place in a small sauce pan and simmer for 5 minutes then strain if desired. (I didn't strain it but you might want to if you have excess residual.).
- Shred chicken into bite-sized pieces.
- In a small bowl, combine the dressing ingredients with 1/2 cup of the juice from the slow cooker.
- In a large serving bowl toss together the shredded chicken, lettuce, carrots, peanuts, cilantro, and noodles.
- Just before serving, drizzle with the salad dressing.
- Toss well and serve.
Nutrition Facts : Calories 295.3, Fat 11.6, SaturatedFat 1.8, Cholesterol 50.4, Sodium 799.9, Carbohydrate 27.8, Fiber 3, Sugar 20.4, Protein 23
MARINATED GRILLED CHICKEN CAESAR SALAD
Make and share this Marinated Grilled Chicken Caesar Salad recipe from Food.com.
Provided by Chris from Kansas
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
- Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
- Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates.
- Slice chicken; arrange on salads.
GRILLED MARINATED CHICKEN CAESAR SALAD
Make this Grilled Marinated Chicken Caesar Salad that features greens, veggies and croutons. You'll love the taste of our marinated chicken Caesar salad.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield Makes 6 servings.
Number Of Ingredients 14
Steps:
- Mix oil, mustard, lemon zest, lemon juice, Worcestershire sauce, garlic, sugar and pepper in small bowl. Pour 1/4 cup of the mustard mixture over chicken in nonmetal bowl; toss to coat. Cover. Refrigerate at least 1 hour to marinate. Refrigerate remaining mustard mixture until ready to serve.
- Preheat grill to medium-high heat. Drain chicken; discard marinade. Grill chicken 10 to 15 min. or until cooked through, turning once. Cut into thin strips.
- Toss chicken with lettuce, mushrooms, tomatoes and croutons in large bowl. Add reserved mustard mixture; mix lightly. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 270, Fat 21 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
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