Citrus Grilled Chicken Salad Recipes

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.

CHICKEN & CITRUS SALAD

Steps:

• Combine all ingredients.
• Serve immediately.

CITRUS GRILLED CHICKEN SALAD (FOR LEFTOVER GRILLED CHICKEN)

Steps:

• Pulse grilled boneless skinless chicken into food processor in 2 batches.
• In a mixing bowl, combine melted marmalade, mayonnaise, sour cream, salt and pepper.
• Add chicken and stir to combine. Test to see if more salt or mayonnaise is needed.
• Toast coconut in 400F oven. Remove, stir and replace. When done, immediately transfer to to a large plate.
• When ready to serve:.
• Slice avocados in half and remove pits.
• Using a large spoon, carefully remove avocados from skin and place in top of 2 lettuce leaves. Dash salt over avocados.
• Spoon chicken salad into avocado halves.
• Sprinkle with toasted coconut.

GRILLED CHICKEN CITRUS SALAD

Steps:

• In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
• Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
• Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
• Toss salad with reserved dressing, and top with sliced chicken.

CITRUS GRILLED CHICKEN SALAD

Steps:

• In small bowl, combine marmalade, lemon juice and mustard; reserve 2/3 cup mixture.
• Prepare and heat grill until coals turn gray or follow directions for gas or electric grill.
• Grill chicken until tender, about 10 minutes per side, basting frequently with 1/3 cup lemon-juice mixture.
• Arrange spinach, oranges and onion on 4 individual serving plates.
• Slice each chicken breast crosswise; place on top of salads.
• Drizzle with remaining 2/3 cup lemon-juice mixture.

EASY CITRUS MARINADE FOR GRILLED CHICKEN THIGHS

Steps:

• Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.

GRILLED CHICKEN WITH CITRUS SALSA

Steps:

• In a shallow bowl, combine 1/4 cup of each of the lime juice, olive oil, and jalapeno slices. Rub chicken with salt and pepper, add to marinade. Add a dash of tequila. Marinate for at least half an hour.
• In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
• Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from grill and let stand 5 minutes.
• Divide greens among four plates. Slice chicken and arrange on top of greens. Spoon salsa over each salsa and serve immediately.