Grilled Chicken Gourmet Style Salad Recipes

GRILLED CHICKEN SALAD RECIPE

Steps:

• Gather the ingredients.
• Whisk together the dressing/marinade ingredients in a bowl or measuring cup until the ingredients are emulsified and completely combined.
• Pour half of the mixture into a large bowl and reserve the other half for the dressing. Add the chicken breasts, toss to coat, and cover. Store in the refrigerator for at least 30 minutes or up to 2 hours. Any longer and the lemon juice will start to break down the chicken and cause it to become mushy when cooked.
• Heat a grill pan or your grill on high heat. Add the chicken and cook for about 5 minutes per side. Don't move the chicken too soon or the grill marks will not form. Cook until the internal temperature reaches 165 F.
• Gather the ingredients.
• While the chicken is cooking, prep the vegetables. It's important to have them cut into bite-sized pieces for easy eating. Wash and dry the romaine and cut into bite-sized pieces as well. Lay the romaine on a large serving platter or bowl.
• Save cutting the avocado for last. Peel and slice thinly or cut into chunks.
• Place the kalamata olives in one section, the cucumbers in another, and so on. This makes for a pretty presentation and some fun, mixing the ingredients together while eating. Cover and store in the fridge until the chicken is cooked.
• Let the chicken rest for 2 to 3 minutes to let the juices absorb into the meat, then slice and place it in the center of your salad. Drizzle the dressing over the entire salad and serve immediately.

SALAD WITH GRILLED CHICKEN

Steps:

• In a small bowl, whisk the first nine ingredients. Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining vinaigrette until serving., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. Cut into strips. , In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat.

RAINBOW GRILLED CHICKEN SALAD RECIPE BY TASTY

Steps:

• Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
• Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
• In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
• In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
• Add the chicken strips. Gently toss salad with the sour cream dressing.
• Garnish with avocado slices and tortilla strips.
• Enjoy!

GOURMET CHICKEN SALAD

Steps:

• Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

GRILLED CHICKEN SALAD

Steps:

• Using a sharp knife cut 3-4 diagonal slits in each cutlet.
• Place onto a lined small baking pan.
• Combine marinade ingredients and pour over chicken cutlets.
• Place on oven rack 8-10 inches away from top.
• Grill for 10-12 minutes, turning every few minutes.
• Remove from oven, cover, and let sit for ½ hour.
• Combine salad ingredients.
• Combine all dressing ingredients well by hand.
• Pour over salad ½ hour before serving.
• When chicken is cool, cut into strips.
• Toss salad with dressing and chicken.

GRILLED CHICKEN SALAD COSMOPOLITAN

Steps:

• In a small saucepan over low heat, combine the cranberry sauce and orange marmalade. Warm and stir until melted and well blended. Remove from the heat and stir in the lime juice, orange juice and vegetable oil. Remove 1/2 cup of the mixture and set aside in the refrigerator for later.
• Allow the mixture to cool then stir in the lemon vodka and transfer to a large resealable bag. Season the chicken pieces with salt and lemon pepper; place them into the bag with the marinade. Seal the bag and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat a grill for medium heat. Remove the chicken from the plastic bag, discarding the marinade.
• Place the chicken pieces on the preheated grill and cook for 4 to 5 minutes on each side, or until firm and no longer pink in the center. If you have a meat thermometer, it should measure 160 degrees F (70 degrees C) when measured in the thickest part. Remove chicken to a cutting board and allow to rest for about 5 minutes.
• While the chicken is resting, combine the salad greens, cranberries, and orange segments. Pour the reserved citrus marinade over the salad and toss lightly to coat. Divide the salad between four serving plates. Slice each piece of chicken crosswise into 1/2 inch strips. Arrange over the tops of the salads and sprinkle with orange zest strips.