GRILLED CHICKEN GREEK SALAD
Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat; lightly oil the grates.
- Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
- Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.
CARIBBEAN CHICKEN SALAD
With just a few things done ahead of time, your dinner can be a breeze.
Provided by Marcy Dzurisin
Categories Salad
Time 2h45m
Yield 4
Number Of Ingredients 15
Steps:
- Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
- In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
- In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
- Preheat the grill for high heat.
- Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
- Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 68.8 g, Cholesterol 33.6 mg, Fat 11.3 g, Fiber 4.8 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1561.1 mg, Sugar 44.2 g
GRILLED GREEK SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 3 romaine hearts in half lengthwise. Brush the cut sides with olive oil and season with salt and pepper. Grill cut-side down over medium-high heat until well marked, 1 to 2 minutes, then flip and cook 1 more minute. Transfer to a cutting board and chop. Toss with Greek salad dressing, chopped tomatoes, sliced red onion and cucumber, kalamata olives and crumbled feta.
CARIBBEAN GRILLED CHICKEN SANDWICH (OR SALAD)
I saw this sandwich on a menu at a restaurant, and wrote down the description. After some research I came up with this. I am convinced the restaurant sandwich couldn't have been better! Its an amazing dish! We left off the bun and placed all the ingredients on a plate, salad style.I know it would be out of this world on a hawaiian bun, but we can't have bread..( sigh) It also listed swiss cheese as an ingredient, and altho we didn't use it, I did post it as part of the recipe.Time does not include marinating time, nor the time to cube the mango.
Provided by Lou6566
Categories Lunch/Snacks
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix together the ingredients for the marinade. Place chicken pieces in it and refrigerate for 4 hours, being sure it is covered with marinade.
- Mix together the ingredients for the mango mayo, and place in refrigerator.
- when chicken has finished marinading, grill it,and the pineapple slices til they are both perfect.
- For sandwich:
- place Chicken on bun, cover with swiss cheese, and top with pineapple slice, tomato slices, lettuce, onion slices, and top with mango mayo.
- for salad:.
- place lettuce, tomato slices, and onion slices on plate. Add chicken, and top with the cheese, then the pineapple slice. Dollop the mango mayo over all.
Nutrition Facts : Calories 738.7, Fat 45.4, SaturatedFat 12.5, Cholesterol 126.2, Sodium 369.7, Carbohydrate 45.1, Fiber 5.6, Sugar 27.9, Protein 41.5
CARIBBEAN SOL'S MOUTHWATERING GRILLED CHICKEN GREEK SALAD
This is a light, high protein, heart healthy, hearty salad that can be fixed anytime. There are many bold flavors, textures, and aromas associated with this salad that make it as pleasing to the senses as it is to the palate.
Provided by Caribbean Sol
Categories Salad Dressings
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Dressing:.
- Whisk together olive oil, worcherstershire sauce, red wine vineger, mustard, and lemon juice; until blended well.
- Stir in remaining ingredients then set aside in refrigerator to chill.
- Salad:.
- Combine all ingredients and toss in large bowl to mix well.
- Chicken:.
- Dip breasts in lemon juice and place in searing pan coated with non-stick olive oil spray, add pepper and sea salt to taste.
- Sear chicken until cooked through.
- Slice chicken (against grain).
- Lower heat in searing pan, pour remaining lemon juice and pepper in pan.
- Return sliced chicken to pan and cover. (This keeps the chicken moist and warm until you are ready to serve).
- Service:.
- Add dressing from refrigerator to salad and toss to coat salad.
- Add sliced chicken breast on top.
- Serve and enjoy!
Nutrition Facts : Calories 1089.9, Fat 89.7, SaturatedFat 21.7, Cholesterol 118.1, Sodium 1476.1, Carbohydrate 42.3, Fiber 16, Sugar 11.5, Protein 40.8
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