Grilled Chicken Salad With Pesto Raisins Sun Dried Tomatoes Recipes

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GRILLED PESTO-MARINATED CHICKEN



Grilled Pesto-Marinated Chicken image

This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.

Provided by SunnyDaysNora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 6

1 (6 ounce) jar prepared pesto (such as Barilla® Rustic Basil Pesto)
¼ cup grated Parmesan cheese
3 ounces lemon juice
1 teaspoon ground black pepper
½ teaspoon salt
4 chicken breast halves

Steps:

  • Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 381.2 calories, Carbohydrate 5.5 g, Cholesterol 83.7 mg, Fat 25 g, Fiber 1.5 g, Protein 33.9 g, SaturatedFat 7.2 g, Sodium 772.6 mg, Sugar 0.6 g

PESTO CHICKEN WRAP WITH SUN-DRIED TOMATOES



Pesto Chicken Wrap with Sun-Dried Tomatoes image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 teaspoon salt or more to taste
1 cup plain couscous
1 garlic clove, peeled
2 cups fresh basil leaves
3 tablespoons olive oil
1/8 teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese
1/3 cup coarsely chopped walnuts
4 large burrito-size flour tortillas
12 ounces shredded cooked chicken (3 to 4 cups)
16 sun-dried tomato halves packed in oil, drained and coarsely chopped
1 yellow bell pepper, cored, seeded, and diced

Steps:

  • Pour 1 1/2 cups boiling water mixed with 1/8 teaspoon of the salt over the couscous in a small bowl. Cover well and set aside.
  • To make the pesto: Combine the garlic, basil, olive oil, remaining 1/8 teaspoon salt, and pepper in a blender. Blend well until smooth. Stir in the cheese.
  • Toast the walnuts in a small heavy dry skillet over medium heat, stirring constantly, until aromatic, watching closely to prevent burning, about 3 to 5 minutes. Set aside.
  • To assemble: Heat the tortillas, one at a time, directly on a gas flame, on a grill, or in a hot skillet, turning frequently, until hot and pliable, about 5 to 15 seconds each. Or heat, stacked between 2 damp paper towels, in the microwave for about 10 seconds per tortilla. Distribute 2 tablespoons pesto, 1/2 scant cup couscous, 3/4 to 1 cup chicken, and a quarter of the walnuts, sun-dried tomatoes, and peppers evenly over tortilla, leaving a 1-inch border. Roll up into a wrap. Complete the wraps with the remaining ingredients. Or if you prefer, prepare all at once, assembly-line style. Cut in half on the bias.

SUN-DRIED TOMATO CHICKEN SALAD



Sun-Dried Tomato Chicken Salad image

This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest.

Provided by Tinkerbell

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breast halves
3/4 cup chicken stock
3/4 cup white wine
3/4 cup sun-dried tomato (not packed in oil)
1/2-3/4 cup mayonnaise
2 shallots, peeled & finely chopped
1/2 cup asiago cheese, shredded
1/3 cup pine nuts
salt & pepper
6 -8 ounces fresh spinach leaves

Steps:

  • Preheat oven to 350 degrees.
  • Place chicken in shallow baking dish, add chicken stock & white wine.
  • Bake uncovered in preheated oven for 10 minutes.
  • Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
  • Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
  • When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
  • Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
  • In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
  • Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

Nutrition Facts : Calories 386.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 65.6, Sodium 625.2, Carbohydrate 20.1, Fiber 2.6, Sugar 7.4, Protein 24.6

GRILLED TUNA SALAD WITH SUN-DRIED TOMATO DRESSING



Grilled Tuna Salad with Sun-Dried Tomato Dressing image

Categories     Salad     Blender     Leafy Green     Tomato     Backyard BBQ     Tuna     Corn     Summer     Grill     Grill/Barbecue     Sour Cream     Gourmet

Yield Serves 4

Number Of Ingredients 13

For the dressing
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice plus additional to taste
1/4 cup finely chopped drained sun-dried tomatoes packed in oil
2 plum tomatoes, seeded and chopped
1/2 cup olive oil
2 tablespoons sour cream
1/2 cup packed fresh coriander
10 cups loosely packed mesclun (mixed baby greens, available at specialty produce markets)
1 cup cherry tomatoes, halved lengthwise
1 cup cooked fresh corn (cut from about 2 ears)
two 1-inch-thick tuna steaks (about 1-1/2 pounds) olive oil for brushing the tuna nasturtium blossoms for garnish if desired

Steps:

  • Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)
  • In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

GRILLED CHICKEN SALAD WITH PESTO, RAISINS, SUN-DRIED TOMATOES



Grilled Chicken Salad With Pesto, Raisins, Sun-Dried Tomatoes image

Make and share this Grilled Chicken Salad With Pesto, Raisins, Sun-Dried Tomatoes recipe from Food.com.

Provided by philip dreger

Categories     Chicken Breast

Time 20m

Yield 1 recipe, 4 serving(s)

Number Of Ingredients 11

24 ounces boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
1/3 cup raisins, plumbed in water and drained
1/2 cup sun-dried tomato, diced
1/4 cup pine nuts, toasted
2 cups fresh basil leaves
1 garlic clove, peeled
3 tablespoons pine nuts
1/2 teaspoon sea salt
2/3 cup parmigiano-reggiano cheese, freshly grated
1/4 cup extra virgin olive oil

Steps:

  • Coat the chicken breast with olive oil and season with salt and pepper.
  • Arrange on grill and cook until cooked through.
  • Remove chicken breast from grill and set aside to cool.
  • When cool enough to handle, thinly slice the breasts.
  • Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts.
  • Mix well to combine, season to taste with salt and pepper.
  • Serve or store covered in fridge for up to a day.
  • For the pesto.
  • Combine basil, garlic, pine nuts and salt in a blender or food processor.
  • Process until pureed.
  • Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy.
  • Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.

Nutrition Facts : Calories 551.4, Fat 33.1, SaturatedFat 6, Cholesterol 108.3, Sodium 771.9, Carbohydrate 16.9, Fiber 2.7, Sugar 10.3, Protein 48.3

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Top Asked Questions

How do you make sun dried tomato pesto pasta salad?
Make the sun-dried tomato pesto by combining sun-dried tomatoes in the oil they come in with garlic, basil, Parmesan, garlic and almonds. Blend until smooth. Combine the cooked pasta with the pesto, baby spinach leaves, chopped sun-dried tomatoes, cubed feta cheese, pitted olives and cherry tomatoes and toss. How long does pasta salad last?
Can you make tomato pesto salad ahead of time?
This sun-dried tomato pesto pasta salad is a delicious, easy summer side dish or simple, vegetarian lunch or dinner plus it can be made ahead! Cook any short pasta shape of your choice (penne, macaroni, fusilli or small shells) in a big pot of salted water then drain and allow to cool.
What is the best way to make pesto sauce?
Made with all the pesto essentials and then some, this pesto is bright, pungent, and aromatic. Combine sun-dried tomatoes, basil, pine nuts, garlic, and parmesan in a food processor. Then, watch the magic happen! Now spread that savory pesto on Italian bread and add creamy fontina cheese.

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