Grilled Italian Chicken Salad Recipes

GRILLED ITALIAN CHICKEN SALAD

Steps:

• In medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
• Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over chicken; turn chicken to coat. Cover dish or seal bag and refrigerate 15 minutes. Cover and refrigerate remaining dressing mixture.
• Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining marinade.
• Cut chicken into slices. Serve chicken on salad greens with remaining dressing mixture. Top with tomatoes.

ITALIAN GRILLED CHICKEN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Remove 1 tablespoon vinegar mixture; brush over chicken. Cover and refrigerate for 30 minutes. Set aside remaining vinegar mixture., Coat grill rack with cooking spray before starting grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 170°. , Brush bread slices with 1 tablespoon reserved vinegar mixture. Grill bread, uncovered, over medium heat for 2 minutes on each side or until toasted. Slice chicken and cut bread into cubes; set aside., In a large bowl, combine the romaine, tomatoes, beans, basil and bread cubes. Drizzle with remaining vinegar mixture; toss to coat. Arrange on salad plates. Top with chicken.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
• Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
• Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
• 1/2 cup red wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil
• Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
• Yield: 1 3/4 cups

GRILLED ITALIAN CHICKEN BREASTS

Steps:

• Mix marinade ingredients and place chicken and marinade in a gallon ziplock bag.
• Marinate 30 mins to 24 hours.
• Preheat grill to med high.
• Grill breasts for 3 to 4 mins per side or till juices run clear and chicken reached 155 degrees.
• Remove from grill and wrap in foil. Let sit about 5 minutes Chicken will continue to cook to 160.
• You should know your grill. Chicken may take a little longer to cook or it may take less time. The sitting is critical to the chicken staying moist.
• Enjoy.

ITALIAN CHICKEN SALAD

Steps:

• Make croutons:
• Put oven rack in middle position and preheat oven to 400°F.
• Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
• Make vinaigrette and begin preparing salad while croutons bake:
• Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
• Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
• Make salad:
• Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

ITALIAN CHICKEN MARINADE

Steps:

• In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)
• Preheat the grill for high heat.
• Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

GRILLED ITALIAN CHICKEN SALAD

Steps:

• Heat grill to medium heat.
• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of chicken. Refrigerate 10 min.
• Remove chicken from dressing; discard dressing. Grill chicken 6 to 8 min. on each side or until done (165°F). Slice chicken.
• Cover 4 salad plates with salad greens; top with chicken, tomatoes, peppers and cheese. Drizzle with remaining dressing just before serving.

ITALIAN CHICKEN SALAD

Steps:

• DRESSING: Combine all dressing ingredients in a medium bowl, stirring with a whisk.
• SALAD: Combine chicken and remaining ingredients in a large bowl.
• Pour dressing over salad, and toss gently to combine.

GRILLED CHICKEN PASTA SALAD

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside. , In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.