Grilled Chicken And Green Bean Salad Recipes

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GREEK GRILLED CHICKEN WITH GREEN BEANS



Greek Grilled Chicken with Green Beans image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts (6 to 8 ounces each)
1 tablespoon garlic powder
1 tablespoon dried oregano
Kosher salt and freshly ground pepper
1 1/4 pounds green beans, trimmed
1 pint cherry tomatoes
3 cloves garlic, smashed
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
2 tablespoons red wine vinegar
1/4 cup chopped fresh dill
1/2 cup crumbled feta cheese (2 to 3 ounces)

Steps:

  • Cover one side of a grill with a large sheet of foil; fold up the edges to make a rimmed tray. Preheat the grill to medium high. Rub the chicken all over with the garlic powder and oregano; season generously with salt and pepper. Toss the green beans, tomatoes, garlic and olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
  • Brush the grill grates with olive oil on the side without the foil tray. Place the chicken on the grates and grill, turning halfway through, until marked and cooked through, about 15 minutes. Remove to a plate. Meanwhile, spread the vegetable mixture on the foil tray and grill, stirring occasionally, until tender and charred in spots, 10 to 12 minutes. Transfer the vegetables to a bowl; add the vinegar and dill. Season with salt and pepper and toss.
  • Divide the chicken and vegetables among plates. Top the vegetables with the cheese. Drizzle with more olive oil.

GRILLED CHICKEN AND GREEN BEAN SALAD



Grilled Chicken and Green Bean Salad image

A zesty marinade made with fresh orange juice gives grilled chicken super flavor. Serve on a bed of veggies and fruit for a salad they won't soon forget.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 4 servings

Number Of Ingredients 10

3 navel oranges, divided
2/3 cup KRAFT Zesty Italian Dressing, divided
1/4 tsp. crushed red pepper, divided
4 small boneless skinless chicken breasts (1 lb.)
1 lb. fresh green beans, trimmed
1 cup water
1 yellow pepper, cut into thin strips
1 cup grape tomatoes, halved
1 red onion, thinly sliced
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Squeeze juice from 1 orange. Mix with 2 Tbsp. dressing and 1/8 tsp. crushed pepper in shallow dish until blended. Add chicken; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
  • Meanwhile, place beans in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 min. or until beans are crisp-tender; drain. Rinse under cold water until cooled; drain. Combine beans, peppers, tomatoes, onions, remaining crushed pepper and remaining dressing in large bowl. Section remaining oranges. Add to bean mixture; mix lightly. Refrigerate until ready to serve.
  • Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F).
  • Cut chicken into strips. Spoon bean mixture onto platter; top with chicken. Sprinkle with cheese.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 29 g

GRILLED CHICKEN WITH GREEN BEANS AND BUTTERMILK DRESSING



Grilled Chicken with Green Beans and Buttermilk Dressing image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/2 cup buttermilk
1/4 cup low-fat mayonnaise
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 small clove garlic, finely chopped
Finely grated zest and juice of 1/2 lemon (about 1 teaspoon zest and 1 tablespoon juice)
Kosher salt and freshly ground black pepper
8 ounces green beans, trimmed
1 tablespoon extra-virgin olive oil, for plus more for brushing
Kosher salt and freshly ground black pepper
2 small red onions, cut into thick rings
4 boneless skinless chicken breast halves (about 2 pounds), butterflied and separated to make 8 thin cutlets
2 lemons, 1 halved and 1 quartered

Steps:

  • For the buttermilk dressing: Whisk together the buttermilk, mayonnaise, chives, parsley, garlic, lemon zest and juice and 1 tablespoon water in a medium bowl. Season with salt and pepper and set aside.
  • For the grilled chicken and beans: Preheat a grill or grill pan (over 2 burners) to medium-high heat. Make a double thickness of aluminum foil about 18 inches square. Toss the green beans with the olive oil and salt and pepper to taste and spread on one half of the foil. Fold the foil to seal the green beans in a rectangular package, leaving a little dome at the top. Put the green bean package on the grill and grill until tender, about 18 minutes. Remove from the grill and let the beans steam in the package until ready to serve.
  • Meanwhile, brush the onion rings with olive oil and season with salt and pepper. Grill on the other side of the grill until charred and tender, 8 to 10 minutes. Remove to a bowl when done.
  • Sprinkle the chicken with salt and pepper, brush with olive oil and squeeze the 2 lemon halves over. Grill the chicken, turning once, until cooked through, about 3 minutes per side. During the last 2 minutes, add the lemon quarters to the grill just to char.
  • To serve: Empty the green beans into the bowl with the onions and toss with 3 tablespoons of the dressing. Mound the vegetables on plates or a platter and top with the chicken. Drizzle with the remaining dressing and garnish with the grilled lemon wedges.

BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN



Black Bean and Corn Salad With Grilled Chicken image

This is a wonderfully colorful and flavorful salad. It was given to me by my friend Mary. If you leave out the chicken it can be a side dish. It can be served as directed, or over a bed of lettuce.

Provided by Barbasol

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

1/2 cup olive oil
2 tablespoons lemon juice
3 garlic cloves (sliced or minced)
2 tablespoons chopped fresh cilantro
1 tablespoon lemon zest
1/2 teaspoon red pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
8 boneless chicken breast halves
2 (14 1/2 ounce) cans black beans, drained and rinsed
1 (16 ounce) can corn, drained
1/2 cup chopped green onion
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
4 large tomatoes, diced
1/2 cup oil
1/2 cup lime juice
1 1/2 teaspoons ground cumin
salt and pepper

Steps:

  • Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
  • Mix salad ingredients in large bowl, adding oil and lime juice last.
  • Grill chicken, slice into strips, serve on top of salad.

Nutrition Facts : Calories 833.9, Fat 48.4, SaturatedFat 8.4, Cholesterol 109.8, Sodium 315.7, Carbohydrate 52.8, Fiber 13.2, Sugar 7, Protein 52.1

GREEN BEAN CHICKEN SALAD



Green Bean Chicken Salad image

Kylene Konosky of Jermyn, Pennsylvania dresses green beans, tomatoes and chicken in a pleasant basil vinaigrette, making a refreshing salad. "The flavors really blend well in the refrigerator, so this salad tastes even better the second day," she writes.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/3 cup red wine vinegar
1/4 cup minced fresh basil or 4 teaspoons dried basil
1 tablespoon plus 2 teaspoons olive oil, divided
2 teaspoons sugar
1/8 teaspoon salt
1 pound boneless skinless chicken breasts, cubed
1 pound fresh green beans, trimmed
2 plum tomatoes, chopped

Steps:

  • In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat., Place green beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving.

Nutrition Facts : Calories 225 calories, Fat 7g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

SPATCHCOCK BBQ CHICKEN WITH GRILLED GREEN BEAN SALAD



Spatchcock BBQ Chicken with Grilled Green Bean Salad image

Treat your family to Spatchcock BBQ Chicken with Green Bean Salad. This spatchcock BBQ chicken is complemented perfectly by a grilled green bean salad.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

1 whole chicken (4 lb.)
1/4 cup oil, divided
1 Tbsp. smoked paprika, divided
1 cup HEINZ BBQ Sauce Kentucky Bourbon Style Rich & Savory, divided
1/2 lb. fresh green beans, trimmed
1 small red onion, sliced, separated into rings
1 tomato, seeded, chopped
1 cup frozen corn, thawed
1 Tbsp. HEINZ Apple Cider Vinegar

Steps:

  • Heat greased grill to medium heat.
  • Place chicken, breast side down, on cutting board with legs toward you. Use kitchen shears to cut along each side of backbone; remove and discard bone. Open up chicken like a book; turn over. Press firmly between breasts to flatten.
  • Reserve 2 Tbsp. oil for later use; brush remaining oil, then rub 2 tsp. paprika evenly onto both sides of chicken.
  • Place chicken, breast side down, on grill grate; top with weight. (See tip.) Grill 5 min. Remove weight; turn chicken. Grill (without weight) 35 min. or until chicken is done. Brush chicken with 1/2 cup barbecue sauce; grill 5 min. Remove from grill, brush with 1/4 cup of the remaining barbecue sauce. Cover with foil to keep warm.
  • Toss beans and onions with remaining oil and paprika in disposable foil pan sprayed with cooking spray. Grill 5 min. or until vegetables are crisp-tender. Remove from grill.
  • Cut beans and onions in half; place in medium bowl. Add remaining ingredients, including remaining barbecue sauce; mix lightly. Serve with chicken.

Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g

GRILLED CHICKEN SALAD WITH GREEN BEANS, CAPERS AND OLIVES



Grilled Chicken Salad With Green Beans, Capers and Olives image

The key to a moist, juicy grilled boneless chicken breast is simple but crucial: Keep the heat moderate and don't overcook the chicken. Skin-on chicken is ideal. (It's not always easy to find; sometimes you'll see skin-on breasts that have breastbone and ribs attached, which you can easily remove. Or ask a butcher.) If boneless, skinless chicken is your only option, that's fine, but proceed with care and adjust the cooking time on the grill to about 3 minutes per side. Cook the chicken breasts just before making the salad and let them rest for a few minutes when they come off the grill, so juices can redistribute. Slice the meat on an angle while it's still slightly warm.

Provided by David Tanis

Categories     salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 boneless chicken breasts, preferably skin-on, trimmed (about 6 ounces each)
Salt and pepper
Zest of 1 lemon
1 teaspoon chopped rosemary
1/2 teaspoon grated garlic
2 tablespoons extra-virgin olive oil
Pinch of crushed red pepper flakes
3 tablespoons lemon juice
1/2 teaspoon grated garlic
1 teaspoon Dijon mustard
1 tablespoon chopped capers
3 tablespoons extra-virgin olive oil
Salt and pepper
1 cup pitted Niçoise olives
1/2 teaspoon grated garlic
2 tablespoons extra-virgin olive oil
1 pound small green beans or Romano beans, or a mixture, topped and tailed
Salt and pepper
4 hard-cooked eggs, quartered
Green and black olives, for garnish (optional)
2 tablespoons chopped parsley, for garnish
Handful of green or purple basil leaves, for garnish

Steps:

  • Marinate the chicken: Season breasts on both sides with salt and pepper. Sprinkle with lemon zest, rosemary, garlic, olive oil and red pepper flakes. Smear seasoning on meat to coat well and leave at room temperature for 15 minutes. (You may season the meat up to 4 hours ahead and store covered in refrigerator.)
  • Make the vinaigrette: In a small bowl, stir together lemon juice, garlic, mustard and capers. Whisk in olive oil and season to taste with salt and pepper.
  • Make the olive paste: Chop olives roughly with a food processor. Transfer to a bowl and stir in garlic and olive oil. (May be prepared in advance; keeps 1 week, refrigerated.)
  • Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool.
  • Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch - you want it to brown gradually. Cook for 4 to 5 minutes on the skin side, until skin is golden. Flip the chicken and cook on the other side for 2 minutes or so, until firm to the touch when pressed with index finger. (If using skinless breasts, reduce cooking time to about 3 minutes per side.) Remove chicken to a platter and let rest for 10 minutes.
  • To assemble salad: Put beans in a large bowl. Season with salt and pepper and dress with vinaigrette, coating well. Transfer beans to a large platter or individual plates. Cut breasts on an angle into 1/2-inch slices and lay on top. Quickly dab about 1 teaspoon olive paste on each breast and spread on meat with back of spoon. Surround with quartered egg and scattered olives, if using. Sprinkle with parsley and basil.

GRILLED CHICKEN AND MIXED GREENS SALAD



Grilled Chicken and Mixed Greens Salad image

Finding foods that my husband will eat is sometimes a challenge. I came up with this salad in an effort to duplicate one of his favorite restaurant dishes. He ate very bite!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons unsweetened pineapple juice
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon pepper
2 pounds boneless skinless chicken breasts, julienned
8 cups torn mixed salad greens
2 large tomatoes, chopped
3/4 cup pineapple tidbits
4 green onions, sliced
Oil and vinegar salad dressing, optional

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.

Nutrition Facts : Calories 383 calories, Fat 9g fat (0 saturated fat), Cholesterol 159mg cholesterol, Sodium 381mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 58g protein. Diabetic Exchanges

CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD



Chicken, Green Bean and Goat Cheese Salad image

Yield Serves 20

Number Of Ingredients 15

18 large chicken breast halves (about 9 pounds)
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons olive oil
Freshly ground pepper
3 pounds green beans, trimmed and halved crosswise
3 tablespoons Dijon mustard
3 tablespoons balsamic vinegar or 2 1/2 tablespoons red wine vinegar
1 cup olive oil
3 tablespoons minced shallots
2 tablespoons minced fresh thyme
3 cups coarsely chopped walnuts (about 12 ounces)
Salt
Ornamental kale or red leaf lettuce
6 ounces goat cheese, crumbled
Additional minced fresh thyme

Steps:

  • Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
  • Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
  • Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
  • Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.

GRILLED GREEN BEAN SALAD WITH RED ONIONS AND TOMATOES



Grilled Green Bean Salad with Red Onions and Tomatoes image

Categories     Salad     Food Processor     Bean     Garlic     Onion     Tomato     Side     Fourth of July     Vegetarian     Backyard BBQ     Summer     Grill/Barbecue     Healthy     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

16 large garlic cloves, unpeeled
2 1/2 tablespoons plus 1/4 cup olive oil (preferably extra-virgin)
1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil
1 pound haricots verts or other thin green beans, trimmed
1 1/2 cups thinly sliced red onions
3 plum tomatoes, seeded, cut into matchstick-size strips (about 1 1/2 cups)

Steps:

  • Preheat oven to 350°F. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool. Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
  • Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.

TARRAGON GRILLED CHICKEN WITH GREEN BEAN SALAD



Tarragon Grilled Chicken With Green Bean Salad image

Asparagus, sweet peas, fennel and green beans salad, tossed with cherry tomatoes cooked in a sherry vinaigrette. Served with tarragon grilled chicken, accompanied by a roasted strawberry-fontina popover. For more, see Chef Mark's menu here: www.kitchensurfing.com/menus/the-essence-of-spring-527e8491f7c13ae056000041.

Provided by Chef Mark Hardin

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

4 chicken breasts
1/4 cup tarragon, chopped
2 garlic, gloves minced
1 tablespoon lemon juice
1 bunch medium asparagus, trimmed
1 lb green beans, picked
1 cup sweet peas
1 large fennel bulb, julienned
2 pints cherry tomatoes, halved
2 lemons, zested and quartered
1/2 cup olive oil
4 tablespoons sherry vinaigrette
1/4 teaspoon salt and pepper, to taste
1/2 cup dried edamame seeds

Steps:

  • Take tarragon, garlic, lemon, juice and 1/4 cup extra virgin olive oil and blend in a food processor.
  • Trim chicken and place in a pan and cover with tarragon marinade, cover and chill for 20 minutes.
  • Grill chicken. Set aside to cool while making salad.
  • In a large pot, boil 3 quarts of water. When boiling add the lemon (reserve zest) then add fennel. Cook for 4 minutes or until tender. Remove fennel with a hand strainer into an ice water bath, leaving lemon behind.
  • Follow the same method with green beans and asparagus. They all cook at different temperatures and you need to cook at least 4 minutes. After each minute check crispness until finished. Refresh ice bath each time.
  • Reserve poached vegetables on a paper towel to dry while making warm vinaigrette.
  • In a large sauté pan add rest of oil and sherry vinegar. Cook on medium high till hot then add tomatoes and peas. Sauté till tomatoes start to break down then immediately remove.
  • Place vegetables in a large bowl then pour vinaigrette over and toss. Place on 4 plates or bowls.
  • Slice chicken on the bias and place each sliced breast on salads and garnish with dried edamame seeds.

Nutrition Facts : Calories 694.2, Fat 42.1, SaturatedFat 7.9, Cholesterol 92.8, Sodium 167, Carbohydrate 43.9, Fiber 12.9, Sugar 12.3, Protein 42.6

GRILLED CHICKEN BREAST AND BEAN SALAD



Grilled Chicken Breast And Bean Salad image

Provided by Marian Burros

Categories     dinner, easy, quick, salads and dressings

Time 30m

Yield 6 servings

Number Of Ingredients 11

4 chicken breast halves, skinned and boned
2 to 3 tablespoons well-seasoned mustard
1 10-ounce package frozen black-eyed peas
32 ounces canned kidney beans, garbanzos and white beans, combined
1 medium-large red onion, finely chopped
2 medium-large ripe tomatoes, coarsely chopped
2 to 3 tablespoons fresh thyme and oregano, chopped
4 sun-dried tomato halves in oil, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
Freshly ground black pepper to taste

Steps:

  • Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl.
  • Cook peas according to package directions, not more than 15 minutes. Drain.
  • Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
  • Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 13 grams, Carbohydrate 94 grams, Fat 17 grams, Fiber 26 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 9 grams, TransFat 0 grams

SEARED-CHICKEN SALAD WITH GREEN BEANS, ALMONDS, AND DRIED CHERRIES



Seared-Chicken Salad with Green Beans, Almonds, and Dried Cherries image

To get dinner on the table in a hurry, prep the chicken, green beans, and dressing up to a day in advance and refrigerate. Assemble the salad just before serving it.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 11

3 tablespoons olive oil
1 pound chicken breast cutlets (about 6)
Coarse salt and ground pepper
1/2 pound green beans, trimmed
3 tablespoons red-wine vinegar
1 tablespoon apricot jam
1 tablespoon Dijon mustard
5 ounces baby arugula
1 head radicchio, cored and shredded
1/3 cup dried cherries
1/4 cup sliced almonds

Steps:

  • In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
  • In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
  • Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.
  • In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.

Nutrition Facts : Calories 344 g, Fat 15 g, Fiber 4 g, Protein 31 g

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ZESTY GRILLED CHICKEN AND GREENS SALAD: PERFECT FOR LUNCH OR DINNER!
Add goat cheese. Add dried cranberries. Add sunflower seeds. Add balsamic vinaigrette. Mix the salad together really well – you could even chop it. Delicious. If you are watching your weight, use unsalted sunflower seeds, less cranberries, a reduced fat cheese, and a reduced fat dressing. It will still be wonderful!
From themamamaven.com
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GRILLED HALLOUMI AND GREEN BEAN SALAD - ZOLA NENE
2020-08-10  · Grilled Halloumi and green bean salad. Pasta. Salad . Baking. Sweet. Search for: Beef. Chicken. Lamb. Pork. Ingredients. For the dressing: ½ tsp dried chilli flakes 1 tsp cumin seeds, toasted 1/2 lemon, zested and juiced 2 Tbs white balsamic vinegar 1 tsp castor sugar ¼ cup olive oil. 200g halloumi, sliced 2 Tbs olive oil 200g green beans, blanched then halved …
From zolanene.com
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CHICKEN AND GREEN BEAN SALAD RECIPE
Get one of our Chicken and green bean salad recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 69% Best recipes Crecipe.com. 45 Min; 4 Yield; Bookmark. 80% Skillet Chicken with Escarole and Pecorino Crecipe.com Do you want to taste a unique dish that amps up escarole with a salty kick from fish sauce and pecor... 15 min Min; 4 Yield; …
From crecipe.com
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BEST GRILLED CHICKEN AND NOODLE SALAD RECIPES - FOOD NETWORK
2012-03-21  · In bowl, toss together dressing, noodles, bean sprouts, peanuts, onion, chives and snow peas. Step 8 In middle of each plate drizzle about 1 …
From foodnetwork.ca
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GRILLED BBQ CHICKEN SALAD - THE LEAN GREEN BEAN
2015-07-10  · Grill chicken. Baste with bbq sauce while cooking. Cover baking sheet with mixed greens. Add toppings of choice. Slice chicken once cooked and add to salad.
From theleangreenbean.com
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9 EASY GRILLED CHICKEN SALAD RECIPES - HEALTH BEET
2020-08-25  · Marinate (use marinade in similar flavors as your dressing) Cook (Fire up the grill and cook it) Wrap in foil (Once cooked, wrap in foil to hold those juices in) These 4 steps should get you closer to having juicier grilled chicken. For more detailed ideas and tips, check out A Sweet Pea Chef here. Once your grilled chicken is prepped and ready ...
From healthbeet.org
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CHICKEN AND GREEN BEAN SALAD RECIPE | MYRECIPES
Instructions Checklist Step 1 Preheat broiler. Step 2 Arrange bread in a single layer on a baking sheet. Broil 1 minute or until toasted. Step 3 Steam green beans 3 minutes or until crisp-tender. Drain and rinse with cold water; drain. Step 4 Combine oil and next 5 ingredients (through pepper) in a medium bowl, stirring with a whisk.
From myrecipes.com
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LEMONY GRILLED CHICKEN WITH GREEN BEAN SALAD RECIPE
Get one of our Lemony grilled chicken with green bean salad recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Grilled Chicken with South Carolina-Style BBQ Sauce This grilled chicken with South Carolina-style BBQ sauce recipe teaches you how to make a unique combination of highly d. Bookmark. 45 min ; 6 Yield; 98% Chicken, …
From crecipe.com
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GRILLED CHICKEN AND BEAN SALAD – S&W BEANS
In large bowl, beat all dressing ingredients with wire whisk until well blended. Pour 1/4 cup of the dressing into large resealable food storage plastic bag. Add chicken; seal and rotate bag to coat chicken with dressing. Refrigerate 2 hours to marinate. Set …
From swbeans.com
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RECIPE: GRILLED CHICKEN & GREEN BEANS WITH GREEN GODDESS POTATO …
Thinly slice the grilled scallions, discarding the root ends. Add to the bowl of grilled green beans. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Slice the grilled chicken crosswise. Serve the sliced chicken with the finished green beans and potato salad.
From blueapron.com
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CHICKEN AND GREEN BEAN SALAD | AMERICAN STROKE ASSOCIATION
2 cup shredded chicken (from half of a rotisserie chicken) OR; 20 ounces canned, salt-free white meat chicken (drained) 31 oz canned, no-salt-added or low-sodium green beans (drained, rinsed); 3 stalk celery (chopped) 3 Tbsp chopped, unsalted, unoiled almonds (or any nut on sale)
From stroke.org
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SOUTHWESTERN GRILLED CHICKEN SALAD - PACE FOODS
Step 2. Season the chicken as desired. Sprinkle the chicken with chili powder. Brush with the remaining oil. Step 3. Heat the grill to medium and grill chicken for 15 minutes or until cooked through, turning once. Slice the chicken into strips. Step 4. Place the salad greens on 4 plates.
From campbells.com
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GRILLED CHICKEN WITH GREEN BEAN POTATO SALAD - THE PETITE COOK
2017-08-28  · This grilled chicken with green bean potato salad is one of those perfect-for-every-season meals. Light, full-filling and gluten-free! Ready in just 30 mins, and with less than 10 ingredients required, this Grilled Chicken with Green Bean Potato Salad is also awesomely gluten-free. It's one of those simple meals great to enjoy when you have had ...
From thepetitecook.com
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GRILLED CHICKEN SALAD - DINNER AT THE ZOO
2021-06-08  · For the salad. Preheat an outdoor grill or indoor grill to medium high heat. Remove the chicken from the marinade and place on the grill. Cook for 5-6 minutes per side or until chicken is browned and cook through. Let the chicken cool for 5 minutes, then slice. Place the lettuce in a large bowl.
From dinneratthezoo.com
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10 BEST MIXED GREEN SALAD WITH CHICKEN RECIPES | YUMMLY
2022-05-03  · Jalapeño Raspberry Vinaigrette Dressing on Mixed Green Salad with Chicken, Avocado, Black Beans & Manchego Cheese Spoonabilities. green onions, apple cider vinegar, raspberry jam, baby greens and 10 more.
From yummly.com
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GRILLED CHICKEN, GREEN BEANS AND LEAFY GREENS SALAD - PERDUE FARMS
Step 3. Heat your lightly greased grill or grill pan to medium high heat. Grill the chicken thighs for 10 to 15 minutes on each side until firm to the touch and cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170 F. Remove the cooked thighs from the grill and let rest 2 to 3 minutes before slicing.
From perduefarms.com
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GRILLED CHICKEN SKEWERS WITH SALAD AND GREEN BEANS RECIPE | EAT …
The Grilled Chicken Skewers with Salad and Green Beans recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com
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GRILLED BEEF WITH GREEN BEAN SALAD AND ONION DRESSING
Heat a cast iron grill pan until very hot. Oil the pan. Cook the steaks for 3 to 4 minutes on each side for rare. Let the meat rest on a plate for 5 minutes. On a work surface, thinly slice the meat against the grain. When ready to serve, add the onion dressing to the salad bowl and toss to combine. Adjust the seasoning.
From ricardocuisine.com
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BBQ CHICKEN & GREEN BEAN SALAD - JAMIE OLIVER RECIPES
Trim the beans, then cook in a pan of boiling salted water for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes. Preheat a griddle pan or barbecue. Grill the chicken breasts for 5 minutes, or until golden and cooked through, turning regularly, then serve with the warm beans and tomatoes.
From jamieoliver.com
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CHICKEN AND GREEN BEANS - DINNER AT THE ZOO
2019-06-04  · In a bowl whisk together the chicken broth, honey and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the soy sauce mixture over the chicken and green beans; cook for 30 seconds. Whisk in the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken, stirring constantly.
From dinneratthezoo.com
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GRILLED GREEN BEAN SALAD WITH ROAST WALNUT MISO DRESSING RECIPE
2021-08-23  · Instructions. Fahrenheit. Celsius. Preheat the oven to 160°C/325°F/gas mark 3. Toast the walnuts on a tray in the oven for 5 minutes until golden, taking care not to burn them. Remove and leave to cool down. Mix the miso with the mirin, sugar and soy sauce in a small bowl. Preheat the grill to medium. Cook the green beans in salted boiling ...
From misotasty.com
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GRILLED BARBECUE CHICKEN WITH PICKLED GREEN BEAN SALAD – SHARP …
2021-07-02  · In a large bowl, whisk together 2 tablespoons of the pickle juice from the jar of pickled green beans and 2 tablespoons Dijon mustard. Drain the green beans. Add the drained green beans, sliced tomatoes and grilled onions to the bowl and gently toss to combine. Season with salt and pepper if desired. Plate the chicken and green bean salad ...
From sharp.com
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Top Asked Questions

How do you cook beans and chicken on a grill?
Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool. Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch — you want it to brown gradually.
How to cook green beans and chicken together?
The first step is to cook your green beans until they’re crisp yet tender. The green beans are removed from the pan, then bite sized pieces of chicken get seared to golden brown perfection. Combine your green beans and chicken, then add a honey garlic sauce to the pan.
How long do you cook chicken on the grill for salad?
David Tanis. If boneless, skinless chicken is your only option, that’s fine, but proceed with care and adjust the cooking time on the grill to about 3 minutes per side. Cook the chicken breasts just before making the salad and let them rest for a few minutes when they come off the grill, so juices can redistribute.
How many calories in chicken and green bean salad?
Chicken and Green Bean Salad Calories Calories 251 Total Fat Total Fat 13.5 g Saturated Fat 2.0 g Trans Fat 0.0 g Polyunsaturated Fat 2.0 g 7 more rows ...

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