MARGHERITA GRILLED CHICKEN SALAD
Steps:
- Pound chicken to an even thickness. Season with salt and pepper. Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, until cooked through.
- Meanwhile, place lettuce on a large plate or in a large bowl.
- Slice or chop chicken, and add to the plate/bowl. Top with all remaining ingredients except dressing.
- Drizzle with dressing, or serve it on the side.
Nutrition Facts : Calories 294
GRILLED MARGARITA CHICKEN SALAD
In the mood for a little olé? Strawberries, mango, avocado, cilantro and an alcohol-free margarita dressing blend with tender sliced chicken breasts and fresh greens for a simple Southwest-style salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
- Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.
Nutrition Facts : Calories 460, Carbohydrate 35 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg
BEST GRILLED MARGARITA CHICKEN... EVER!
You've tried the rest now try the best!
Provided by CHEFBIGB
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h25m
Yield 6
Number Of Ingredients 12
Steps:
- Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 17.7 g, Cholesterol 67.1 mg, Fat 21 g, Fiber 0.9 g, Protein 25.2 g, SaturatedFat 3.3 g, Sodium 681 mg, Sugar 14.3 g
SALAD WITH GRILLED CHICKEN
"I feel like I am serving fine restaurant-quality food with this dish," writes Dianna Wissinger of Lawrenceburg, Indiana. "Every single guest asked for the recipe when I made it for a get-together."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first nine ingredients. Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining vinaigrette until serving., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. Cut into strips. , In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat.
Nutrition Facts :
GRILLED MARGARITA CHICKEN
The flavors of margarita combine for a delicious grilled chicken dish topped with a yummy lime yogurt sauce. I received this recipe from a Live Better America email. Serve with garlic French bread and a simple green salad. Easy, healthy and tasty...you can't beat that.
Provided by Crafty Lady 13
Categories Chicken Breast
Time 34m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large Ziploc baggie, place chicken breasts; add margarita mix and 1 tablespoon lime peel. Seal; refrigerate 30 - 60 minutes to marinate chicken.
- Heat gas or charcoal grill. Drain chicken; place on grill over medium heat. Cover grill; cook 8 to 12 minutes each side, turning and brushing with marinade 2 to 3 times, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Discard an remaining marinade.
- In small bowl, mix yogurt and 1 teaspoon lime peel. Serve chicken topped with yogurt mixture and lime slices.
Nutrition Facts : Calories 134.5, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 136.9, Protein 25.1
MARGARITA CHICKEN SALAD SANDWICHES
Make and share this Margarita Chicken Salad Sandwiches recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- For the chicken: Whisk to combine the orange juice, tequila, lime juice, triple sec, olive oil, chili powder, cumin and garlic in a medium bowl. Place the chicken in a resealable bag or in a bowl and pour the marinade over. Refrigerate for 2 hours and up to overnight.
- Preheat a grill or grill pan over medium heat and drizzle with olive oil. Remove the chicken from the marinade and discard the liquid. Sprinkle the chicken with salt and pepper, then grill until cooked through, about 6 minutes per side. Remove from heat, cover with foil and let rest while you prepare the dressing.
- For the dressing: Whisk to combine the olive oil, lime juice, orange juice, sugar, chili powder, cumin and some salt in a small bowl.
- For the salad and sandwich: Dice the grilled chicken and place in a large bowl with the cherry tomatoes, cilantro, celery, avocado, mango and some salt and pepper. Drizzle over the dressing and toss to coat.
- Place a lettuce leaf on the bottom half of each croissant and top with chicken salad. Place the tops on each sandwich, then cut in half and place a toothpick in each half to serve.
Nutrition Facts : Calories 767.1, Fat 37.6, SaturatedFat 10.5, Cholesterol 135, Sodium 459.8, Carbohydrate 68.2, Fiber 19.1, Sugar 28.1, Protein 46.7
TAJíN GRILLED CHICKEN
Tajín is a Mexican seasoning made from dried, ground red chiles, sea salt and dehydrated lime juice. It is great sprinkled over fresh cut fruit like mango and pineapple, or rimmed on an ice cold margarita. But it is also an easy way to add chile and lime to your favorite grilled meats, rubs or sauces. In this dish, the lime in the Tajín balances out the sweetness from the agave syrup, while the red chiles complement the smoky flavor of the chipotles. Serve the chicken as is or on toasted hamburger buns with a schmear of mayonnaise, chopped grilled scallions, cilantro leaves and sliced pickled jalapeños. This Tajín sauce also would pair well with grilled bass, cod or salmon, or with shrimp skewers.
Provided by Rick A. Martinez
Categories dinner, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high, direct heat; clean the grates well, then brush them with vegetable oil. Alternatively, heat a grill pan on medium-high and brush the pan with oil.
- Arrange the chicken on a sheet tray and generously season both sides with salt. Whisk together the agave syrup, orange juice, orange zest, chipotles, adobo, garlic, olive oil and Tajín in a medium bowl.
- Brush both sides of the chicken with the Tajín sauce. Grill the chicken, turning and basting often with the Tajín sauce, until cooked through, charred but brick red and glazed, 7 to 9 minutes. Grill the scallions, turning occasionally, until lightly charred on all sides, about 5 minutes.
- Serve the chicken with the grilled scallions, topped with cilantro.
GRILLED CHICKEN SALAD
A few years back, I was looking for a simple yet delicious salad for a picnic for my boyfriend and myself. Now that guy is my husband, and we still enjoy going on picnics and dining on this grilled chicken salad. It's perfect as a meal or side. -Juli Stewart, Coppell, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Grill chicken, uncovered, over medium heat until juices run clear, 5-8 minutes on each side. Remove from grill to a rimmed platter. Sprinkle with lemon juice; let stand 10 minutes. Drain pasta; rinse with cold water., Remove chicken from platter to a cutting board and cut into strips; pour juices into a large bowl. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Gradually whisk in oil. Add pasta, celery, onion, red pepper and dill; toss to coat. Arrange pasta over lettuce-lined plates. Top with chicken. If desired, sprinkle with dill.
Nutrition Facts : Calories 689 calories, Fat 33g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 460mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.
GRILLED CHICKEN BACON RANCH SALAD
This chicken bacon ranch salad is packed full of protein and makes enough to serve a crowd, but can be scaled down easily!
Provided by thedailygourmet
Categories Chicken Salad
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
- Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
- Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 8.6 g, Cholesterol 66.8 mg, Fat 23.7 g, Fiber 3.9 g, Protein 24.7 g, SaturatedFat 5.4 g, Sodium 699.3 mg
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- When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is fork-tender and juices run clear.
- In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. Pour half of vinaigrette over salad; toss well. Divide salad onto individual plates.
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