SUMMER LAYERED SALAD WITH GRILLED CHICKEN AND TOMATO VINAIGRETTE
Here is the best of summer stacked in a salad. Though a lot of the ingredients are grilled, you can cook them simultaneously and pull them off as they finish. Just make sure to have your tools organized before you hit the flame. The tomato vinaigrette is creamy, sharp and sweet. Make it all summer long as your go-to salad dressing (even for non-vertical salads).
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth.
- Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
- Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
- Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side.
- Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
- Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving.
- If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.
Nutrition Facts : Calories 441, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 730 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 27 grams, Sugar 12 grams
CHICKEN SALAD IN TOMATO CUPS
"Garden-fresh tomatoes make this standout recipe hard to beat," notes Judy Robertson of Southington, Connecticut. "It's fast, delicious, economical...and my family loves it!"
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.
Nutrition Facts : Calories 577 calories, Fat 50g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 382mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
GRILLED ROMAINE SALAD
Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
Provided by JGLOTZ
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
- In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
- Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
- Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g
GRILLED MINI CHICKEN BALL SALAD WITH OVEN-DRIED TOMATOES
Steps:
- Prepare a hot grill. Soak wooden skewers for 5 minutes to prevent them from burning.
- Skewer each ball in the center using 3 balls per skewer. Place the skewers on the hot grill and cook, turning them so that the balls are hot and charred on all sides, for about 5 minutes total.
- Meanwhile, combine the watercress, cherry tomatoes, beans, and onions in a large bowl. Dress with the apple cider vinaigrette, making sure to lightly toss the salad mixture but thoroughly incorporate the dressing.
- Transfer the salad to a large platter or individual bowls and top with the hot chicken balls.
- Oven-Dried Cherry Tomatoes
- Preheat the oven to 275°F.
- Combine the cherry tomatoes, thyme, garlic, salt, and olive oil in a large mixing bowl and toss to thoroughly coat the tomatoes.
- Spread out the tomatoes on a large rimmed baking sheet. Bake until the tomatoes are shriveled and sweet but not browned, about 1 1/2 hours. Rotate the pan every 30 minutes for even cooking.
GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
GRILLED CHICKEN AND SUN-DRIED TOMATO SUBS
Tasty seasoned grilled chicken topped with sun-dried tomatoes and black olives. Serve with chips and green salad.
Provided by Dave G
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
- In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
- Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 43.1 g, Cholesterol 68.4 mg, Fat 18.2 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 3.5 g, Sodium 659 mg, Sugar 3.1 g
SUN-DRIED TOMATO & CHICKEN SPINACH SALAD
Plain old chicken isn't my favorite, but dress it up and I'm all about it. Sun-dried tomatoes, red peppers and spinach do the trick. -Cindy Worth, Lapwai, ID
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat. Add chicken, tomatoes and red peppers; cook and stir 6-8 minutes or until chicken is no longer pink., Divide spinach among four plates; top with cheese, chicken mixture, bacon and onion. Serve with salad dressing.
Nutrition Facts : Calories 369 calories, Fat 20g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 866mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
GRILLED CHICKEN SALAD WITH PESTO, RAISINS, SUN-DRIED TOMATOES
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
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
More about "grilled mini chicken ball salad with oven dried tomatoes recipes"
GRILLED CHICKEN AND TOMATO SALAD RECIPE | MYRECIPES
From myrecipes.com
4.2/5 (6)Calories 305 per serving
- Heat a large grill pan over medium-high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.
- While chicken cooks, combine arugula, tomatoes, onion, 3 tablespoons dressing, and olives; toss gently. Arrange about 1 cup salad on each of 4 plates; top each with 2 tablespoons cheese. Brush chicken with remaining 1 tablespoon dressing. Cut chicken into slices. Arrange 1 sliced chicken breast half on each salad.
MEDITERRANEAN GRILLED CHICKEN SALAD - JO COOKS
From jocooks.com
SUN-DRIED TOMATO CHICKEN SALAD WRAPS - GIRL GONE …
From girlgonegourmet.com
SUN-DRIED TOMATO CHICKEN SALAD - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
GRILLED CHICKEN SALAD WITH SUN-DRIED TOMATO DRESSING …
From goodfood.com.au
20+ GRILLED CHICKEN SALAD RECIPES | EATINGWELL
From eatingwell.com
GRILLED CHICKEN COBB SALAD - DAMN DELICIOUS
From damndelicious.net
GRILLED CHICKEN SUN DRIED TOMATO AND AVOCADO …
From cookingclassy.com
SUN DRIED TOMATO CHICKEN PASTA SALAD - A SPICY …
From aspicyperspective.com
TOMATOES STUFFED WITH CHICKEN SALAD - PAULA DEEN
From pauladeen.com
BBQ CHEDDAR-CHICKEN SALAD WITH TOMATOES & BACON - DJ FOODIE
From djfoodie.com
GRILLED MINI CHICKEN BALL SALAD WITH OVEN DRIED TOMATOES …
From pinterest.com
CHICKEN MEATBALLS WITH TOMATO-BALSAMIC GLAZE - ONCE UPON A CHEF
From onceuponachef.com
GRILLED CHICKEN WITH MARINATED TOMATOES AND FRESH MOZZARELLA
From cravingcalifornia.com
GRILLED CHICKEN SALAD RECIPE - VALENTINA'S CORNER
From valentinascorner.com
GRILLED CHICKEN WITH TOMATO, GRILLED PEPPER AND OLIVE SALAD
From ricardocuisine.com
SUN-DRIED TOMATO CHICKEN SALAD - THE ALMOND EATER
From thealmondeater.com
GRILLED CHICKEN CHICKPEA SALAD (HIGH PROTEIN LUNCH IDEA)
From skinnytaste.com
GRILLED CHICKEN & SUN-DRIED TOMATO PASTA SALAD
From themamamaven.com
GRILLED CHICKEN SALAD WITH SUN-DRIED TOMATO DRESSING - FOOD
From classico.com
MEDITERRANEAN CHICKEN MEATBALLS - GRILLED CHEESE SOCIAL
From grilledcheesesocial.com
GRILLED GREEK CHICKEN SALAD - ERIN LIVES WHOLE
From erinliveswhole.com
SUN DRIED TOMATO, BASIL AND MOZZARELLA CHICKEN
From onceuponafoodblog.com
GRILLED HALLOUMI SALAD RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
SIMPLE GRILLED CHICKEN SALAD FOR THE REST OF THE WEEK. IT’S A START!
From reddit.com
10 BEST CHICKEN THIGHS DICED TOMATOES RECIPES - YUMMLY
From yummly.com
GRILLED MINI CHICKEN BALL SALAD WITH OVEN-DRIED TOMATOES RECIPE
From eatyourbooks.com
ONE SKILLET CREAMY SUN DRIED TOMATO CHICKEN - THE LEAF
From leaf.nutrisystem.com
5 BEST GRILLED CHICKEN SALAD RECIPES | THE MANUAL
From themanual.com
SUN-DRIED TOMATO GRILLED CHICKEN WRAP - TSRI
From theslowroasteditalian.com
GRILLED MINI CHICKEN BALL SALAD WITH OVEN DRIED TOMATOES …
From pinterest.co.uk
OLIVE AND OVEN-DRIED TOMATO SALAD | RECIPE - KOSHER.COM
From kosher.com
BALSAMIC GRILLED CHICKEN SALAD WITH SUN-DRIED TOMATO VINAIGRETTE
From perrysplate.com
GRILLED SUN-DRIED TOMATO CHICKEN BREAST RECIPE | MYRECIPES
From myrecipes.com
CAPRESE CHICKEN SALAD | WITH TOMATOES, MOZZARELLA & GRILLED …
From missallieskitchen.com
HOW TO MAKE SUN-DRIED TOMATO AND BASIL CHICKEN - DAYS OF JAY
From daysofjay.com
CHERRY TOMATOES SALAD RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
GRILLED CHICKEN TOMATO SALAD - I AM BAKER
From iambaker.net
CHICKEN MEATLOAF WELLINGTON WITH SUN DRIED TOMATOES : RECIPES
From reddit.com
GRILLED CHICKEN BERRY SALAD - AVERIE COOKS
From averiecooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love