Anna Pumps Grilled Chicken Salad Recipes

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CHEF'S SALAD WITH GRILLED CHICKEN AND BLACK PEPPER RANCH



Chef's Salad with Grilled Chicken and Black Pepper Ranch image

I thoroughly enjoyed eating this salad for dinner, but my favorite bites were the chunks of sharp Cheddar, lettuce, dressing, cucumber, and chicken. This is a classic ranch dressing ratio, so it hits your taste buds the way it should. The black pepper is not oppressive as it's balanced out by the tangy buttermilk and creamy mayo. Can't go wrong with this!

Provided by TheOtherJuliaGulia

Categories     BBQ & Grilled Chicken Salads

Time 1h10m

Yield 4

Number Of Ingredients 17

1 ½ pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¼ cup whole buttermilk
¼ cup mayonnaise
¼ cup sour cream
1 ½ teaspoons chopped fresh chives
1 ½ teaspoons chopped fresh parsley
1 ½ teaspoons chopped fresh dill
1 ½ teaspoons ground black pepper
¼ teaspoon grated or minced garlic
5 ounces butter lettuce, torn
3 cups chopped iceberg lettuce
1 cup thinly sliced English cucumber
4 ounces sharp Cheddar cheese, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1 medium avocado - peeled, pitted, and sliced
2 large hard-boiled eggs, peeled and quartered

Steps:

  • Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
  • Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
  • While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
  • Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.

Nutrition Facts : Calories 586.9 calories, Carbohydrate 13.1 g, Cholesterol 244.8 mg, Fat 38 g, Fiber 5.3 g, Protein 49.3 g, SaturatedFat 12.7 g, Sodium 890.3 mg, Sugar 2.9 g

ASIAN ISLAND GRILLED CHICKEN SALAD



Asian Island Grilled Chicken Salad image

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

¼ cup DOLE® Pineapple Juice
1 tablespoon soy sauce
1 teaspoon packed brown sugar
1 clove garlic, finely chopped
2 (8 ounce) boneless, skinless chicken breasts
1 (10.7 ounce) package DOLE Asian Island Crunch™ Salad Kit
1 cup red bell pepper, thinly sliced
¼ cup DOLE Red Onion, thinly sliced

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

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