GRILLED THOUSAND ISLAND CHICKEN SALAD
Is there anything Thousand Island dressing doesn't taste magnificent on? It's definitely the crowning glory on this grilled chicken-and-egg salad.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 6
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 greens; top with chicken, cucumbers, eggs and cheese. Drizzle with remaining dressing just before serving.
Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 270 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
SPICY GRILLED CHICKEN SALAD RECIPE
Spicy Grilled Chicken Salad Recipe with step by step pictures. This recipe chicken breast, lettuce, bell pepper and bread slices. This is a fully loaded grilled chicken salad.
Provided by Aarthi
Time 25m
Number Of Ingredients 14
Steps:
- Mix all the marination ingredients. place chicken breast in this and coat it on both sides. Now set aside for 10 mins.
- Heat a grill pan on high heat. Brush it lightly with oil. Place chicken in the hot pan and let it cook for 5 to 6 mins on each side.
- While the chicken is cooking, in the leftover marinate place bell peppers in and toss well. Place it on grill pan and cook till it is grilled. Once the chicken is done, remove the chicken to a board and let it rest. Place the pineapple and bread on the grill pan and let it toast.
- Remove the pineapples to the board as well. Chop the chicken and pineapples.
- Now assemble the salad, take a pretty place, place some lettuce leaves on it, Dot it with the grilled peppers, onions, pineapples, chicken and bread.
- Top with the dressing generously and serve immediately.
Nutrition Facts : Calories 324 kcal, Carbohydrate 18 g, Protein 25 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 72 mg, Sodium 151 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 13 g, ServingSize 1 serving
GRILLED CHEESE WITH BACON AND THOUSAND ISLAND DRESSING
Provided by Food Network
Time 30m
Yield 4 sandwiches
Number Of Ingredients 5
Steps:
- Cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Remove and drain on a paper towel-lined plate. Wipe out the skillet.
- Heat the butter in the skillet over medium heat. Add 2 bread slices. Top each with one-quarter of the cheese and 2 strips bacon. Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing-side down. Cook until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches, adding more butter as needed.
ASIAN ISLAND GRILLED CHICKEN SALAD
Provided by Food Network
Time 25m
Yield 3-4 servings
Number Of Ingredients 8
Steps:
- Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
- Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
- Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
- Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
- Arrange salad on plates; top with bell pepper, onion, and chicken.
THOUSAND ISLAND CHICKEN
This is from an old Edgell recipe book called Nice & Easy Summer Recipes, the recipe called for canned tomato supreme but I just used crushed tomatoes..really great flavour for only a few ingredients..I also used chicken ribs instead of drumsticks, use whichever cut of chicken you prefer.
Provided by Mandy
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all marinade ingredients together.
- Place drumsticks in a shallow dish and pour over marinade, chill for at least 30 minutes.
- Cook drumsticks on oiled aluminium foil on a BBQ grill, brushing frequently with marinade for approx 40 mins or until cooked through.
- Heat any remaining marinade and serve with chicken.
Nutrition Facts : Calories 421.3, Fat 23.8, SaturatedFat 5.1, Cholesterol 126.4, Sodium 813, Carbohydrate 22.4, Fiber 1.4, Sugar 15, Protein 29.7
ASIAN ISLAND GRILLED CHICKEN SALAD
Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
- Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
- Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
- Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
- Arrange salad on plates; top with bell pepper, onion, and chicken.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 23.6 g, Cholesterol 91.2 mg, Fat 10.9 g, Fiber 4.4 g, Protein 34.5 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 5.9 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 CHICKEN SALAD
This is the only chicken salad I'll eat since I started making it. Taken from the Silver Spoon cookbook.
Provided by Across the Ocean
Categories Lunch/Snacks
Time 22m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Using a sharp knife cut 3-4 diagonal slits in each cutlet.
- Place onto a lined small baking pan.
- Combine marinade ingredients and pour over chicken cutlets.
- Place on oven rack 8-10 inches away from top.
- Grill for 10-12 minutes, turning every few minutes.
- Remove from oven, cover, and let sit for ½ hour.
- Combine salad ingredients.
- Combine all dressing ingredients well by hand.
- Pour over salad ½ hour before serving.
- When chicken is cool, cut into strips.
- Toss salad with dressing and chicken.
Nutrition Facts : Calories 206.3, Fat 12.7, SaturatedFat 1.6, Sodium 560.6, Carbohydrate 22.4, Fiber 2.5, Sugar 15.7, Protein 2.8
INDIAN-STYLE GRILLED CHICKEN SALAD
Grilled tandoori chicken on a fresh salad with a little tangy lemon dressing. You can find the tandoori spice at any Indian store or possibly a local grocery store.
Provided by Aisha
Categories Salad
Time 55m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside.
- Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside.
- For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 24.6 g, Cholesterol 67.2 mg, Fat 21.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 3.4 g, Sodium 1500.7 mg, Sugar 12.5 g
ITALIAN GRILLED CHICKEN SALAD
Simple yet elegant, this entree salad is one of my husband's favorites. We love the juicy chicken, fresh greens and bread that's toasted over an open flame. Add whatever beans your gang prefers. -Lisa Rawski of Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 379 calories, Fat 13g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 632mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges
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THOUSAND ISLAND GRILLED CHICKEN - REAL FOOD BY DAD
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Reviews 5Estimated Reading Time 2 minsServings 6
- Mix together the kosher salt and paprika. Coat the chicken and set aside at room temperature for 15 minutes.
- Lightly cover grates with non-stick spray. Heat your grill on high with the lid down for 10-15 minutes. Once the grill is preheated. Turn down the heat to medium high. Place the chicken on the grates skin side up for four minutes. Flip and repeat. Now flip it again and brush on JustUST Thousand Island Dressing and cook for another 3 to 4 minutes. Flip and repeat. Chicken is ready when a thermometer inserted in the thickest part reads 165 degrees.
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