GRILLED CHICKEN AND SHIITAKE MUSHROOM SALAD
Make and share this Grilled Chicken and Shiitake Mushroom Salad recipe from Food.com.
Provided by Jimijoe 43
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix 1 oz chicken broth with the arrowroot.
- Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
- Turn down heat and simmer for 10 minutes.
- Add the chicken broth/arrowroot mixture.
- Simmer until mixture thickens, stirring constantly.
- Remove from heat and cool.
- Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
- Put the mushrooms in a bowl and pour the above mixture over them.
- Mix and refrigerate for 1 hour.
- Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
- Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
- Put the spinach in a large serving bowl.
- Grill the mushrooms over high heat until soft (save the marinade).
- Cut the grilled mushrooms in quarters.
- Grill the chicken about 1 minute on each side.
- Add the chicken and mushrooms to the serving bowl with the spinach.
- Pour the marinade over and toss.
- Add the red peppers, raisins and cashews.
- Crumble in the goat cheese.
GRILLED CHICKEN GREEK SALAD
Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat; lightly oil the grates.
- Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
- Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.
GRILLED CHICKEN SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Signature Sauce:
- Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl.
- Application Recipe:
- Remove 1/3 cup Signature Sauce and reserve.
- Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well. Place in refrigerator and let marinate, turning occasionally, for at least an hour.
- Preheat outdoor grill to medium.
- Remove chicken from marinade, discarding marinade. Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.)
- Remove chicken to a cutting board, tenting with foil to keep warm while it rests for about 5 minutes
- While chicken is resting, toss greens and cucumber slices with the reserved marinade mixture that has NOT been used to marinate the chicken, then divide greens evenly among 4 serving plates.
- Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices. Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves.
GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE
Categories Chicken Mushroom Backyard BBQ Summer Grill Grill/Barbecue Bon Appétit
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make chicken:
- Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.
- Make sauce:
- Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.
- Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.
- Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
- Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.
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
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 SALAD
Smoky charred grilled chicken combines with bright peas and herbs in a salad that's fresh and hearty. Grilling the chicken ahead of time makes it even easier to put together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 2h35m
Number Of Ingredients 11
Steps:
- Whisk together 1/4 cup oil, 2 tablespoons lemon juice, and 1 tablespoon garlic. Pour over chicken, and refrigerate 2 hours.
- Cook peas in a large pot of boiling water until just tender, 2 to 3 minutes. Drain, and submerge in ice water to stop the cooking and retain color.
- Preheat grill to medium-high heat or set up grill for indirect heat. Remove chicken from marinade, and grill chicken, turning often, until internal temperature reaches 165 degrees, 15 to 20 minutes for drumsticks and 20 to 25 minutes for breasts. Let cool, and refrigerate until ready to serve. Just before serving, cut chicken breasts into thick slices.
- Whisk together remaining 1/2 cup oil, 1/3 cup lemon juice, and 1 teaspoon garlic, the shallot, mustard, salt, and chopped mint in a medium bowl. Arrange lettuce, whole mint leaves, and peas on a large serving platter. Toss chicken in dressing, and arrange on salad. Pour remaining dressing over salad.
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
CRUNCHY CHICKEN SALAD WITH SHIITAKE MUSHROOMS, SPICY SESAME DRESSING AND PEANUTS
Steps:
- Make dressing:
- Whisk vinegar and mustard in medium bowl. Gradually whisk in both oils, then soy sauce. Mix in green onions and crushed red pepper. Season to taste with salt and pepper.
- Make salad:
- Combine cucumbers, carrots and mint in large bowl. (Dressing and salad can be made 4 hours ahead. Cover seperately and chill. Bring to room temerature before using.)
- Place chicken and mushrooms in large glass baking dish. Pour 1/2 cup plus 2 tablespoons dressing over and turn to coat. Cover; chill 30 minutes to 1 hour.)
- Prepare barbeque (medium heat). Remove chicken and mushrooms from marinade; sprinkle with salt and pepper. Grilled chicken until cooked through, about 4 minutes per side. Transfer to work surface. Grill mushrooms until tender, about 2 minutes per side. Pour enough dressing over salad to coat and toss gently to blend. Season with salt and pepper. Transfer to large platter. Halve mushrooms and tuck in among chicken slices. Drizzle chicken with remaining dressing. Sprinkle with nuts and serve.
CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!
Provided by Paula Stotts
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
- Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g
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