Grilled Chicken Salad Recipes

Grilled chicken salad is nutritious and tasty. Read on for some recipes which you can make easily and quickly at your home.
| Monday, December 15, 2008

According to me it is very important to make changes in already existing recipes so that the food tastes different and better every time you cook it. This way, you never tire of eating healthy food. Well! It isn’t as difficult as it sounds; all you need to be is innovative. Here are some grilled chicken salad recipes with slight variations. Enjoy!!

Grilled Chicken Salad Recipe

Ingredients

  • 2 c. of Cauliflowerets
  • 2 c. of Yellow Summer Squash (sliced)
  • 2 tablespoon of Water
  • 2 Whole Chicken Breasts (boneless and split in half)
  • 4 c. of Salad Greens (mixed)
  • ½ c. of Buttermilk
  • ¼ teaspoon of Parsley Flakes (dried)
  • 1/8 teaspoon of Garlic (powder)
  • 1/8 teaspoon of Onion (powder)
  • 1/8 teaspoon of Pepper
  • 1 tablespoon of Mayonnaise
  • ¼ teaspoon of Dill Weed (dried)

Procedure

  • First take a 2 quart casserole and in it place the squash, cauliflower and water. Now put the casserole in the microwave for about 5 - 8 minutes or until the vegetables turn hot and tender. Once that is done, drain the water and set it aside.
  • Next grill the chicken breasts over a medium flame for about 18 - 20 minutes, i.e. till the chicken is no longer pink. While that is being done, arrange the vegetables and the greens on serving plates. When the chicken is ready, slice the breast half into 6 pieces and arrange 1 slice on each plate. Now combine the dressing ingredients and blend. Top each serving with about 2 teaspoons of dressing.

Grilled Chicken Salad with Peaches Recipe

Ingredients

  • A teaspoon of Pepper (ground)
  • 5 tablespoons of Olive oil (divided)
  • 2 tablespoons of juice from a fresh Lime
  • 1 ½ teaspoons of sea salt (divided)
  • About 1 ½ pounds of skinless and boneless Chicken
  • 1 teaspoon of Honey - Dijon Mustard
  • 2 Peaches (peeled and diced)
  • 1 Avocado (diced)
  • ½ a cup of Radicchio (thinly sliced)
  • 2 Onions (minced)
  • A Shallot (chopped, finely)
  • 1 ½ teaspoon of Sherry Wine Vinegar
  • 2 Teaspoons of Thyme leaves (fresh)
  • About 2 ½ ounces of Baby Greens

Procedure

  • First mix 1 tablespoon of olive oil along with 1 teaspoon of salt, ½ a teaspoon of pepper and lime juice in a glass dish measuring 11 x 7 inches. Once that is done, add the chicken and turn to coat it. Marinate the chicken for about 30 minutes remembering to turn it occasionally.
  • Next prepare the barbecue at medium to high heat and mix the remaining oil, ½ a teaspoon of salt, ½ a teaspoon of pepper, shallot, onions, vinegar, thyme and mustard in a bowl. Now mix the other ingredients such as radicchio, avocado along with the others. After that is done; toss the ingredients.
  • Now grill the chicken for about 5 minutes, each side. After that transfer the grilled chicken to the work surface and cut crosswise into slices that are thin. Then mix the baby greens dressing in the bowl. Next take the salad and spread it on 4 plates. Then arrange the chicken along the salad and serve.

Chinese Style Grilled Chicken Salad Recipe

Ingredients

  • About 1 lb. of Boneless Chicken Breast
  • A can of Mandarin Oranges
  • Some Almonds (slivered and blanched)
  • Some Olive oil
  • Some Lettuce
  • Some Raspberry Vinegar
  • A little Salt and Pepper

Procedure

  • To begin, make a mixture of raspberry vinegar, olive oil, salt and pepper and marinate the chicken in it for about 2 - 3 hours. Once that is done, place the strips on a grill and cook until it is done.
  • Next arrange the lettuce, washed and clean on a plate and then place the chicken on it. Now add the mandarin oranges too. Remember to let some of the juice from the oranges fall on the chicken and the lettuce.
  • Now sprinkle the almonds over the salad and then drizzle a dressing of olive oil and vinegar over it. Add pepper and salt according to your taste.

Grilled Chicken with Mangoes Salad Recipe

Ingredients

  • 2 white Chicken Breasts (skinless and boneless)
  • 2 Scallions (minced)
  • 2 teaspoons of Thyme leaves (fresh)
  • 5 tablespoons of Olive oil
  • 1 tablespoon of Balsamic Vinegar
  • 1 Shallot (minced)
  • ½ a cup of Red Cabbage (finely shredded)
  • 4 cups of Romaine (rinsed, shredded and dry)
  • A large mango (pitted and peeled and then cut into 1 inch dices)
  • A small bunch of Watercress (with discarded coarse stems and the rest rinsed and dried)

Procedure

  • First take a large plate and drizzle the chicken with a teaspoon of oil and then sprinkle the scallions, a teaspoon of thyme, some pepper and salt and turn to coat it. Let it remain this way for about 30 minutes. Remember to turn it over once.
  • Next take a bowl and mix vinegar, shallot, salt and pepper and the remaining thyme in it. Also add the remaining oil. Do so in a stream and whisk. Add the vinaigrette too until it is emulsified. After that take the chicken and grill it on an oiled rack that is set about 5 to 6 inches over the glowing coals. Leave it there for 4 - 5 minutes each side. Now take a large bowl and toss the watercress, romaine, cabbage and mango in it. Also add the vinaigrette, just enough to coat the salad. With that done, transfer the delicious salad to a plate and top it up with the chicken.
   
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