Grilled Chicken And Pepper Salad Recipes

GRILLED LEMON-PEPPER CHICKEN SALAD

Steps:

• Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
• Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
• Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
• Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.

CHEF'S SALAD WITH GRILLED CHICKEN AND BLACK PEPPER RANCH

Steps:

• Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
• Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
• While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
• Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD

Steps:

• Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
• Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
• Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

GRILLED CHICKEN CUTLETS WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD

Steps:

• Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish.
• Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
• Heat your grill to high.
• Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
• While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.
• Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.

SIMPLE SALT-AND-PEPPER GRILLED CHICKEN

Steps:

• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
• Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
• Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
• Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.

GRILLED CHICKEN PEPPER MELTS

Steps:

• Combine chicken breast and salad dressing in a large bowl. Cover and refrigerate for a minimum of 30 minutes, preferably up to an hour.
• Preheat grill.
• In a large skillet, heat olive oil over medium heat.
• Add peppers and onion. Add salt and pepper to taste.
• Sauté for 5-7 minutes until vegetables are tender.
• Grill chicken for 6-8 minutes per side until cooked through.
• Turn off the grill flame.
• Top each breast with onions and peppers and one slice of cheese.
• Cover for 2-3 minutes or until cheese is melted.

GRILLED ASPARAGUS SALAD

Steps:

• Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
• Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
• In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.