Grilled Chicken And Mixed Greens Salad Recipes

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ZESTY GRILLED CHICKEN AND GREENS SALAD



Zesty Grilled Chicken and Greens Salad image

This zesty grilled chicken and greens salad is a delicious lunch or dinner option.

Provided by Nancy Johnson Horn, The Mama Maven Blog

Categories     Entree

Time 5m

Number Of Ingredients 7

Mixed greens
1/2 red onion
1 grilled chicken breast ((I bought this from the grocery store))
Goat Cheese to taste
Dried cranberries to taste
1 medium sized cucumber
Balsamic vinaigrette to taste

Steps:

  • Make your base salad.
  • Add your grilled chicken on top. If you don't have any on hand, any chicken or turkey in your fridge will work.
  • 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.

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

GRILLED CHICKEN AND MIXED GREENS SALAD



Grilled Chicken and Mixed Greens Salad image

A refreshing and nutritious go-to summer salad with mixed greens, toppings and grilled chicken with balsamic dressing.

Provided by Kristina Jug

Categories     Salad

Number Of Ingredients 13

2 cups fresh mixed greens (various types of lettuce)
1 cucumber
1 bell pepper
3 cherry tomatoes
1 carrot
1 tbs canned corn
50 g grilled chicken (breasts / file)
parmesan
1 slice stale bread
balsamic vinegar
olive oil
lemon
salt, pepper to taste

Steps:

  • First things first. If you are not using a pre-grilled chicked file, then first season your chicken and put it in a hot pan to grill on both sides for a couple of minutes. Remove from heat and set aside to cool, then cut into smaller bites.
  • Cut the stale bread slice into cubes and put into the pan to toast for a couple of minutes. When toasted, set aside to cool.
  • Wash and drain the mixed greens. Use any kind of lettuce you like, or a mixture of it.
  • Peel and slice the cucumber. Wash and slice your bell pepper (I had a light-green variety in my garden). Peel the carrot and cut into thin slices (or grate it). Cut cherry tomatoes in half.
  • For the dressing, pour in a bowl or small jar olive oil and balsamic vinegar (1:3 ratio), add a squeeze of lemon juice or water, a small pinch of salt and some pepper. Mix well with a whisk or shake in a jar until well combined.
  • Assemble your salad. In a bowl, place your washed salad greens, cucumber and bell pepper slices, halved cherry tomatoes, carrot sticks and a tablespoon of canned corn. Add chicken bites and bread crutons.
  • Top the salad with some shaved parmesan cheese and the balsamic dressing.

GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING



Grilled Chicken Salad with Greens and Balsamic Dressing image

Categories     Chicken     Leafy Green     Olive     Poultry     Fall     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup plus 2 tablespoons olive oil
1/2 cup balsamic vinegar
2 tablespoons olivada
1 large garlic clove, minced
4 boneless chicken breast halves with skin
4 teaspoons minced fresh thyme
1 4.5- to 5-ounce bag mixed baby greens
1 small fresh fennel bulb, cored, thinly sliced
1/2 large head radicchio, thinly sliced
1/2cup thinly sliced red onion
12 fresh figs, quartered (optional)
Toasted pine nuts

Steps:

  • Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
  • Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
  • Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.

GRILLED CHICKEN SALAD



Grilled Chicken Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

1/4 cup Kikkoman Soy Sauce
1/2 cup rice wine vinegar
1/3 cup extra-virgin olive oil
1 tablespoon toasted sesame oil
1/4 cup each chopped fresh basil and chopped fresh mint
2 fresh garlic cloves, minced
1/4 teaspoon Asian chili paste with garlic
3 tablespoons honey
4 boned and skinned chicken breast halves
1 10-ounce bag European-style salad greens
1 cucumber, thinly sliced
1/4 cup pine nuts, lightly toasted
Optional garnish - additional fresh basil and mint

Steps:

  • Signature Sauce:
  • Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl.
  • Application Recipe:
  • Remove 1/3 cup Signature Sauce and reserve.
  • Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well. Place in refrigerator and let marinate, turning occasionally, for at least an hour.
  • Preheat outdoor grill to medium.
  • Remove chicken from marinade, discarding marinade. Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.)
  • Remove chicken to a cutting board, tenting with foil to keep warm while it rests for about 5 minutes
  • While chicken is resting, toss greens and cucumber slices with the reserved marinade mixture that has NOT been used to marinate the chicken, then divide greens evenly among 4 serving plates.
  • Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices. Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves.

ORANGE GRILLED CHICKEN GREEN SALAD



Orange Grilled Chicken Green Salad image

This refreshing salad from Sue McKenney of Eagle, Michigan makes a wonderful light supper on a warm summer evening. Or leave out the chicken and serve it as a side dish to enhance any main course. It's sure to become a favorite at your house, too.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

4 boneless skinless chicken breast halves (1 pound)
1/3 cup raspberry vinegar
1/4 cup sugar
3 tablespoons orange juice
2 tablespoons olive oil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon hot pepper sauce
6 cups torn mixed salad greens
2 celery ribs, thinly sliced
1 cup orange sections
1/2 cup thinly sliced red onion
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted

Steps:

  • Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear. Slice and set aside. In a small bowl, combine the vinegar, sugar, orange juice, oil, parsley, salt, pepper and hot pepper sauce; set aside., In a large bowl, combine the salad greens, celery, orange sections, onion and cranberries. Divide among individual serving plates. Top with chicken. Drizzle with dressing. Sprinkle with almonds.

Nutrition Facts : Calories 352 calories, Fat 14g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 393mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

GRILLED CHICKEN SUMMER SALAD



Grilled Chicken Summer Salad image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Chicken     Mushroom     Tomato     Fourth of July     Picnic     Backyard BBQ     Lunch     Almond     Cucumber     Green Bean     Chickpea     Radish     Summer     Grill     Grill/Barbecue     Healthy     Lettuce     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 35

For vinaigrette:
5 tablespoons red-wine vinegar
1 tablespoon plus 2 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
2 small garlic cloves, minced
3/4 teaspoon sugar
3/4 cup extra-virgin olive oil
1/4 cup chopped chives
For radish-cucumber salad:
4 cups water
1/3 cup kosher salt
2 tablespoons sugar
4 garlic cloves, smashed
1 teaspoon black peppercorns
1 bunch radishes
4 Persian cucumbers or 1 seedless cucumber
1/2 cup packed flat-leaf parsley leaves
For chickpea salad:
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/4 cup finely chopped red onion
1 tablespoon chopped mint
For green bean salad
1 pound haricorts verts or other green beans
1/2 cup whole almonds with skin, toasted and coarsely chopped
For grilled mushrooms and chicken:
3/4 pound fresh cremini mushrooms, halved
3/4 pound fresh shiitake mushrooms, stems reserved for another use and caps halved
2 pounds skinless boneless chicken thighs
1/3 cup basil pesto
Fresh tomato salad:
2 medium tomatoes, cut into 1/2-inch-thick wedges
1/4 cup thinly sliced basil
For lettuce:
4 cups thinly sliced romaine, Bibb, and/or Boston lettuce
Equipment: a perforated grill sheet

Steps:

  • Make vinaigrette:
  • Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil in a slow stream, whisking until emulsified. Whisk in chives.
  • Make radish-cucumber salad:
  • Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
  • While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
  • Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
  • Transfer to a large bowl and chill, uncovered, about 20 minutes.
  • Make chickpea salad:
  • Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
  • Cook green beans:
  • Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.
  • Grill mushrooms and chicken:
  • Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
  • Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
  • Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
  • Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.
  • Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
  • Dress salads and assemble dish:
  • Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
  • Stir mint into chickpea salad.
  • Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.
  • Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
  • Toss lettuce with 1 tablespoon vinaigrette.
  • Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.

GRILLED CHICKEN GARDEN SALAD



Grilled Chicken Garden Salad image

Asparagus in abundance? Here's a deliciously different way to use it.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

1 lb fresh asparagus spears
2 tablespoons olive or canola oil
2 teaspoons finely chopped garlic
1 1/2 teaspoons dried rosemary leaves
1 teaspoon seasoned salt
6 boneless skinless chicken breasts (4 to 5 oz each)
1 bag (5 oz) ready-to-eat spring mix salad greens
1 pint (2 cups) grape tomatoes, cut in half
1 cup thinly sliced red onion
1/2 cup refrigerated reduced-fat honey Dijon dressing

Steps:

  • Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
  • In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
  • Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
  • Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.

Nutrition Facts : Calories 260, Carbohydrate 12 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 7 g, TransFat 0 g

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