Grilled Orange Vinaigrette Chicken Salad Recipes

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GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE



Grilled Chicken Salad with Blueberry Vinaigrette image

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

2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
VINAIGRETTE:
1/4 cup olive oil
1/4 cup blueberry preserves
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1/4 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
SALADS:
1 package (10 ounces) ready-to-serve salad greens
1 cup fresh blueberries
1/2 cup canned mandarin oranges
1 cup crumbled goat cheese

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 ORANGE VINAIGRETTE CHICKEN SALAD



Grilled Orange Vinaigrette Chicken Salad image

This is a tasty and cool salad that is perfect for a summer supper. If you don't like broccoli and carrots, substitute your favorite fresh vegetables!

Provided by Jill

Categories     Vinaigrette Dressing

Time 35m

Yield 6

Number Of Ingredients 10

½ cup orange juice
½ cup white wine vinegar
¼ cup olive oil
4 tablespoons salt-free garlic and herb seasoning blend
1 ½ tablespoons white sugar
1 pound skinless, boneless chicken breast halves
1 head romaine lettuce- rinsed, dried and chopped
1 (11 ounce) can mandarin oranges, drained
1 cup chopped fresh broccoli
1 cup chopped baby carrots

Steps:

  • Preheat grill for medium-high heat.
  • In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
  • Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
  • In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 17.5 g, Cholesterol 43.1 mg, Fat 11.1 g, Fiber 2.6 g, Protein 17.2 g, SaturatedFat 1.8 g, Sodium 69.3 mg, Sugar 14.1 g

GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE



Grilled Chicken Salad With Raspberry Vinaigrette image

Make and share this Grilled Chicken Salad With Raspberry Vinaigrette recipe from Food.com.

Provided by EmmyDuckie

Categories     < 4 Hours

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast
1 cup white wine
1 teaspoon cayenne pepper, ground
1 teaspoon salt
8 cups baby spinach leaves
2 blood oranges, peeled and sectioned
1/2 small red onion, sliced
1 avocado, sliced
1/4 cup white balsamic vinegar
2 tablespoons olive oil
2 tablespoons white wine
1/4-1/2 teaspoon cayenne pepper
1 tablespoon seedless raspberry preserves
salt

Steps:

  • Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.
  • Drain marinade, and pat dry chicken.
  • Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.
  • Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.
  • Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.

GRILLED ORANGE VINAIGRETTE CHICKEN SALAD



Grilled Orange Vinaigrette Chicken Salad image

This is a tasty and cool salad that is perfect for a summer supper. If you don't like broccoli and carrots, substitute your favorite fresh vegetables!

Provided by Jill

Categories     Vinaigrette Dressing

Time 35m

Yield 6

Number Of Ingredients 10

½ cup orange juice
½ cup white wine vinegar
¼ cup olive oil
4 tablespoons salt-free garlic and herb seasoning blend
1 ½ tablespoons white sugar
1 pound skinless, boneless chicken breast halves
1 head romaine lettuce- rinsed, dried and chopped
1 (11 ounce) can mandarin oranges, drained
1 cup chopped fresh broccoli
1 cup chopped baby carrots

Steps:

  • Preheat grill for medium-high heat.
  • In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
  • Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
  • In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 17.5 g, Cholesterol 43.1 mg, Fat 11.1 g, Fiber 2.6 g, Protein 17.2 g, SaturatedFat 1.8 g, Sodium 69.3 mg, Sugar 14.1 g

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE



Grilled Chicken Salad With Blueberry Vinaigrette image

Tired of the same boring grill chicken salad??? Well, this blueberry grill chicken salad will definitely perk those taste buds!!

Provided by Heather Gustin

Categories     Berries

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon salt
1 teaspoon pepper
12 ounces chicken breast halves
1/4 cup olive oil
1/4 cup blueberry preserves
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1/4 teaspoon ground mustard
1/8 teaspoon salt
1 dash pepper
1 (10 ounce) package salad greens
1 cup fresh blueberries
4 ounces mandarin oranges, drained
1 cup goat cheese, crumbled

Steps:

  • In a large resealable plastic bag, combine oil, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Place vinaigrette ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until ready to use.
  • Drain and discard marinage. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until juices run clear. When cool enough to handle, cut chicken into slices.
  • Divide salad greens among four serving plates. Top each with chicken, blueberries and oranges. Shake the vinaigrette and drizzle over salads; sprinkle with cheese.

Nutrition Facts : Calories 487.8, Fat 32, SaturatedFat 5.6, Cholesterol 54.9, Sodium 737, Carbohydrate 32.2, Fiber 2.7, Sugar 22.8, Protein 19.6

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