Bbq Chicken And Fruit Salad Recipes

BBQ CHICKEN SALAD

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
• In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
• In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

GRILLED CHICKEN SALAD WITH SEASONAL FRUIT

Steps:

• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
• Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
• In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
• Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

BBQ CHICKEN AND FRUIT SALAD

Steps:

• Heat broiler.
• Broil chicken 4 inches from heat 20 to 25 min. or until chicken is done (165ºF.), turning and brushing frequently with barbecue sauce for the last 15 min. and adding pineapple for the last 5 min. of broiling time.
• Cut chicken into strips.
• Arrange greens and strawberries on serving plate. Top with chicken and pineapple. Serve with dressing.

GRILLED CHICKEN AND FRUIT SALAD

Steps:

• To make the chicken and salad: In a small bowl, add the marmalade, soy sauce, lemon juice, and fresh ginger; stir to combine; remove 1/4 cup marmalade mixture and refrigerate.
• Put chicken breast halves in a large heavy-duty plastic zip-lock bag; add in the remaining marmalade mixture; seal bag; shake around to coat; chill 8 hours, turning occasionally.
• Cut pineapple into spears.
• Peel jicama and cut into 1/2-inch slices.
• Put the pineapple and jicama in a large heavy-duty plastic zip-lock bag; add in the reserved marmalade mixture; seal and shake around to coat; chill in the refrigerator for 8 hours.
• Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
• Take chicken out of marinade bag and discard marinade.
• Drain pineapple mixture.
• On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
• Grill pineapple and jicama 2-3 minutes on each side.
• Cut chicken, pineapple, and jicama into bite-sized pieces.
• Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
• Serve salad over lettuce leaves.

BBQ CHICKEN AND RANCH SALAD

Steps:

• HEAT grill to medium-high heat. GRILL chicken 6 to 8 min. on each side or until done (165°F), brushing with barbecue sauce for the last 2 min. COMBINE salad greens, vegetables and cheese in large bowl; top with chicken. TOSS with dressing just before serving.
• Prepare using grilled corn on the cob, which can be grilled in a variety of ways - in the husks, shucked, or shucked and wrapped in foil. For all methods, heat the grill to medium-high heat. Grilling corn in the husks: Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk. Return husks to original position; then soak in water 10 min. Grill 15 min. or until corn is tender, turning occasionally. Grilling shucked corn: Discard corn husks and silk. Brush corn with your favorite KRAFT Dressing, such as KRAFT Sun Dried Tomato Vinaigrette Dressing. Grill 8 to 10 min. or until corn is tender, turning and brushing occasionally with additional dressing. Grilling foil-wrapped shucked corn: Discard corn husks and silk. Rinse ears with cold water. Gently shake off excess water, then wrap corn ears individually in foil. Grill 15 to 20 min. or until corn is tender, turning occasionally. You will need to grill 2 medium ears of corn to get the 1 cup kernels needed to prepare this recipe. To remove the kernels from the grilled corn, cool grilled ears slightly. Then, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time.

GRILLED CHICKEN AND FRUIT SALAD

Steps:

• Heat greased grill to medium-high heat.
• Grill chicken 10 min. on each side or until done (165ºF), turning and brushing occasionally with barbecue sauce. Cut into strips.
• Cover 4 salad plates with greens; top with fruit, onions and chicken. Drizzle with dressing.
• Serve with crackers.

GRILLED CHICKEN AND MIXED GREENS SALAD

Steps:

• In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

GRILLED CHICKEN AND FRUIT SALAD WITH LEMON VINAIGRETTE

Steps:

• Grill chicken breasts and slice on the bias.
• Wash and carefully dry spinach leaves.
• Remove stems and fill salad bowl.
• Slice cucumbers and arrange around the edge of the bowl.
• Scatter tomatoes over salad and arrange chicken on top.
• Sprinkle with nuts and fruit.
• Combine olive oil, lemon juice, thyme, garlic, salt and pepper in blender and mix thoroughly.
• Serve.