Zesty Grilled Chicken Salad Food

ZESTY GRILLED CHICKEN AND GREENS SALAD

Steps:

• Make your base salad.
• Add your grilled chicken on top. If you don't have any on hand, any chicken or turkey in your fridge will work.
• Add goat cheese.
• Add dried cranberries.
• Add sunflower seeds.
• Add balsamic vinaigrette.
• Mix the salad together really well - you could even chop it. Delicious.
• If you are watching your weight, use unsalted sunflower seeds, less cranberries, a reduced fat cheese, and a reduced fat dressing.

ZESTY ITALIAN CHICKEN SALAD

Steps:

• Pour 1/4 cup dressing over chicken in shallow glass dish; turn chicken to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F); cut into strips.
• Place chicken and vegetables on spinach-covered platter; sprinkle with nuts.
• Drizzle with remaining dressing.

SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING

Steps:

• For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
• Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
• Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
• Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
• For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
• Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
• Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
• Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.

GRILLED CHICKEN SALAD WITH CORN AND FETA

Steps:

• Stir together parsley, chives, mustard, honey, shallots, garlic, lemon zest, lime zest and orange zest. Stir in lemon juice, lime juice, orange juice, salt and pepper. While whisking constantly, slowly drizzle in olive oil until well combined. Divide mixture in half.
• Pour one half of Dressing & Marinade into large resealable plastic bag; add chicken breasts. Seal bag, removing as much air as possible. Refrigerate for at least 2 hours or up to 8 hours.
• Preheat grill to medium-high heat; grease grates well. Place chicken on grill and reduce heat to medium. Grill, turning once, for 12 to 15 minutes or until well marked and cooked through. Grill corn for 7 to 10 minutes or until well marked. Let stand for 10 minutes; slice kernels from corn cobs. Thinly slice chicken; set aside.
• Arrange greens on large, shallow platter. Arrange corn kernels, avocados, radishes, chicken, tomatoes, cucumber and feta decoratively over top. Drizzle with remaining dressing.

ZESTY CHICKEN SALAD

Steps:

• In large bowl combine chicken, red pepper and onion. In small bowl mix mayonnaise and lime juice. Add jalapeno. Season with salt, pepper, and a dash of tabasco sauce. Drizzle over chicken mixture and toss to coat. Snip cilantro over chicken and mound chicken mixture on lettuce. Garnish with tomato and black olives. Serve.

SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP

Steps:

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• Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.

SPICY GRILLED CHICKEN SALAD

Steps:

• Mix together the buffalo sauce, honey, lime juice, garlic powder, paprika, and onion powder. Season with salt and pepper to taste, remembering that buffalo sauce is usually pretty high in sodium. Marinate the chicken in this mixture for 3-4 hours.
• Stir together the Greek yogurt, buffalo sauce, honey, olive oil, garlic powder, dried dill, dried parsley, and onion powder. Season with salt and pepper. Place it in the fridge so the flavors can deepen and combine in the fridge while the chicken marinates. This is a thicker dressing, if you prefer a thinner dressing, add additional olive oil, lime juice, or thin with water or buttermilk.
• Preheat the grill. Remove the chicken from the marinade and let the excess drip off. Cook the chicken for 5-7 minutes until the chicken has once grill marks and easily releases from the grill. Flip the breasts over. Grill for 5-7 minutes longer, or until a thermometer reads 165°. Remove from grill and let the chicken rest for at least 5 minutes. Once cooled, slice the chicken for topping the salad.
• Assemble the salad by tossing together the spinach, red bell pepper, cucumber, celery, and red onion. Top with sliced chicken and dressing. Add fresh parsley if desired.

BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN

Steps:

• Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
• Preheat the grill for medium heat.
• Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.

ZESTY CHICKEN

Steps:

• In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

ZESTY GRILLED CHICKEN

Steps:

• Heat grill to medium-high heat.
• Pour dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 5 min.
• Remove chicken from dressing; discard dressing.
• Grill chicken 5 min. on each side or until done (165ºF).