Simple Grilled Chicken Salad Recipes

GRILLED CHICKEN SALAD

Grilled Chicken Salad image

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

Ingredients

1 package (16 ounces) elbow macaroni, ziti or spiral pasta
6 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons lemon juice
2-1/2 cups sliced celery
1 medium red onion, chopped
1 medium sweet red pepper, chopped
1/4 cup minced fresh dill or 5 teaspoons dill weed
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
2 tablespoons Dijion mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
Leaf lettuce
Snipped fresh dill, optional

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

Grilled Chicken Salad image

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

Ingredients

3 chicken cutlets
1 tablespoon honey
1 tablespoon mustard
1/2 tablespoon olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 head lettuce
1 red pepper (cut into thin strips)
1 yellow pepper (cut into thin strips)
5 baby corn (cut into pieces)
bamboo shoot (optional)
1/2 bunch scallion (sliced)
4 teaspoons soy sauce
1/4 cup oil
1/4 cup vinegar
1/4 cup sugar
4 cloves fresh garlic (crushed)

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

RAINBOW GRILLED CHICKEN SALAD RECIPE BY TASTY

Rainbow Grilled Chicken Salad Recipe by Tasty image

Here's what you need: chicken breasts, salt, black pepper, chili powder, cumin, garlic powder, dried oregano, olive oil, sour cream, fresh cilantro, pepper, salt, lime juice, romaine lettuce, red onion, tomato, orange bell pepper, corn, fresh cilantro, jalapeño, avocado, tortilla strip

Provided by Claire Nolan

Categories Lunch

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 chicken breasts
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
1 tablespoon olive oil
1 cup sour cream
¼ cup fresh cilantro, minced
¼ teaspoon pepper
¼ teaspoon salt
1 tablespoon lime juice
1 head romaine lettuce, chopped
½ cup red onion, diced
½ cup tomato, diced
½ cup orange bell pepper
¾ cup corn
½ cup fresh cilantro, chopped
¼ cup jalapeño, diced
1 avocado
tortilla strip

Steps:

Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
Add the chicken strips. Gently toss salad with the sour cream dressing.
Garnish with avocado slices and tortilla strips.
Enjoy!

Nutrition Facts : Calories 380 calories, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 28 grams, Sugar 7 grams

GRILLED CHICKEN CHOPPED SALAD

Grilled Chicken Chopped Salad image

Layered desserts always grab my family's attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a healthy salad in an eye-catching way. I'm happy to say that it worked. -Christine Hadden, Whitman, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound chicken tenderloins
6 tablespoons zesty Italian salad dressing, divided
2 medium zucchini, quartered lengthwise
1 medium red onion, quartered
2 medium ears sweet corn, husks removed
1 bunch romaine, chopped
1 medium cucumber, chopped
Additional salad dressing, optional

Steps:

In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.

Nutrition Facts : Calories 239 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

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