GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE
When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. -Susan Gauthier, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving., Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing., Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.
Nutrition Facts : Calories 455 calories, Fat 26g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 460mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 4g fiber), Protein 24g protein.
GRILLED CHICKEN-BLUEBERRY SALAD
Make and share this Grilled Chicken-Blueberry Salad recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 36m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl mix together the oil, vinegar, ginger, garlic, salt and pepper.
- Divide and chill one half.
- With the remaining mixture pour into a plastic bag and add the chicken breasts.
- Seal and chill for 2 hours to overnight.
- Preheat grill to 350 degrees.
- Remove chicken from marinade-discard used marinade.
- Grill chicken for 6-8 minutes on each side, checking to make sure chicken is done and no pink is remaining inside deepest part of meat.
- Cut into thin slices.
- Place greens on a large serving platter.
- Mix together the celery, onion, peppers and carrots.
- Toss together with the reserved vinegar mixture.
- Place chicken slices on the greens, dress with the vinegar/vegetable mixture, and top with the blueberries.
- Serve.
Nutrition Facts : Calories 226.2, Fat 9.4, SaturatedFat 1.5, Cholesterol 56.6, Sodium 421, Carbohydrate 15.7, Fiber 3.2, Sugar 8.5, Protein 20.2
GRILLED CHICKEN BLUEBERRY PECAN SALAD WITH HONEY MUSTARD VINAIGRETTE
Let's be honest - sometimes we go green. Sometimes we can't pass up the bread. Grilled chicken blueberry pecan salad means you don't have to choose! This crispy, crunchy recipe offers a fresh take on chicken salad. Grab your favorite leafy greens or make a savory sandwich with your honey mustard dowsed salad. You can't lose.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat grill for direct heat grilling.
- Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.
- In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.
- In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
- Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.
GRILLED CHICKEN SALAD
This is the only chicken salad I'll eat since I started making it. Taken from the Silver Spoon cookbook.
Provided by Across the Ocean
Categories Lunch/Snacks
Time 22m
Yield 5 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 206.3, Fat 12.7, SaturatedFat 1.6, Sodium 560.6, Carbohydrate 22.4, Fiber 2.5, Sugar 15.7, Protein 2.8
BLUEBERRY CHICKEN SALAD
On weekday mornings, I whip up this fun chicken and blueberry combination in minutes to take for lunch. It also works as a nice light salad for a summer supper, and it's a cinch to double it for a shower or potluck. -Kari Caven, Coeur d'Alene, ID
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat. , Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries.
Nutrition Facts : Calories 277 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED CHICKEN WITH BLUEBERRY MARINADE
Steps:
- First make marinade. Place all ingredients in a medium saucepan, bring to a low boil. Reduce heat and simmer about 10-15 minutes. You'll want the mixture to thicken slightly. Remove from heat and cool. After the mixture has cooled, pour it into a blender and blend until smooth.
- Marinate chicken breasts in about 1/3 cup of sauce. Refrigerate for at least 30 minutes.
- Grill chicken over medium high heat until thoroughly cooked through (about 7 minutes each side). Serve chicken over a bed of mixed salad greens or small serving of Basmati rice. Use the rest of the sauce as a topping.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLUEBERRY-BALSAMIC GRILLED CHICKEN SALAD
Lettuce burnout? Check out our tasty blueberry-balsamic spin on grilled chicken salad. Buh-bye, boring. Hello, fabulous.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min. to marinate. Meanwhile, cover 4 large plates with salad greens; top with peppers, blueberries and onions. Gradually whisk remaining dressing into mayo in bowl until blended. Refrigerate salads and mayo mixture until ready to use.
- Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
- Cut chicken into thin slices. Drizzle mayo mixture over salads; top with chicken, nuts and basil.
Nutrition Facts : Calories 410, Fat 25 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 450 mg, Carbohydrate 18 g, Fiber 4 g, Sugar 8 g, Protein 28 g
RED, WHITE, AND BLUEBERRY GRILLED CHICKEN
These colors don't run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors at a barbeque. Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we've had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h35m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
- Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.
- Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
- Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
- Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.
- Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.
Nutrition Facts : Calories 279 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 6.7 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 1.4 g, Sodium 1540 mg, Sugar 24.2 g
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