Grilled Chicken Garden Salad Recipes
SIMPLE GRILLED CHICKEN SALAD
Have yet to have someone leave my home without asking for this grilled chicken salad recipe! Simple and delicious!
Provided by KerriJ
Categories Salad
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk oil, lemon juice, hot sauce, and thyme in a small saucepan. Season with salt and pepper. Arrange chicken and onion slices on a plate. Spoon 2 tablespoons of the dressing over the chicken and onions; turn to coat. Let stand for 5 minutes.
- Grill chicken and onion slices on the preheated grill, turning once, until chicken is cooked through and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the saucepan with the remaining dressing at the edge of the grill to warm.
- Transfer chicken and onion slices to a place. Cut chicken crosswise into thin slices. Separate onion slices into rings.
- Place lettuce in a large bowl; add chicken and onion. Add warm dressing and toss to coat. Season with salt and pepper. Sprinkle with feta cheese and serve.
Nutrition Facts : Calories 307 calories, Carbohydrate 4 g, Cholesterol 60.3 mg, Fat 25.1 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 7.4 g, Sodium 425.5 mg, Sugar 2.3 g
GRILLED CHICKEN GARDEN SALAD
Asparagus in abundance? Here's a deliciously different way to use it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
- In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
- Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
- Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.
Nutrition Facts : Calories 260, Carbohydrate 12 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 7 g, TransFat 0 g
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 GARDEN SALAD
I made this quick and easy salad for myself and it tasted AMAZING! It is healthy and will actually leave you feeling full. The serving size is large (you could even share the salad with a friend if you so choose.) I cooked the chicken on the stove with canola oil and garlic, but chicken could also be baked or grilled. Enjoy!
Categories Appetizers / Soups / Salads Salad Appetizers / Soups / Salads Salad
Yield 1
Number Of Ingredients 9
Steps:
- Cut the boneless skinless chicken breast into small pieces. Cook the chicken until no longer pink in a pan with canola oil and garlic. Cube the tomato and slice the cucumber. Put salad mix on a serving plate and top with tomato, cucumber, chicken, cheese, croutons, and dressing. Enjoy!
- Makes 1 large salad. I ate it as a meal, but it could be shared with a friend.
Nutrition Facts : Nutritional Info Servings Per Recipe 1 Amount Per Serving Calories
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- Preheat oven to 400℉. Wash sweet potato and poke with knife or fork. Bake for about 40 minutes. Grill chicken while sweet potato bakes (see below). Peel potato once baked.
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- To prepare the vinaigrette, place all of its ingredients into a small bowl and whisk together vigorously, until well blended.
- Cut the chicken breasts in half lengthwise (to come up with two thin cutlets) and place in a large bowl. Season with salt if desired. Add two tablespoons of the citrus vinaigrette and gently massage with your hands for a couple of minutes to get the meat absorb the liquid. Let rest and marinate at room temperature for 15 minutes while you are preparing the vegetables.
- Place the red the onion, bell peppers and cherry tomatoes in a separate medium bowl. Add two tablespoons of vinaigrette and toss gently using your hand. Set aside.
- Fire up your grill and set the temperature to medium, about 300F. Grill chicken breasts over direct heat about 2-3 minutes per side, or until cooked and the internal temperature reached 165F. Set aside and keep warm.If you don't have access to a grill, you can cook the chicken breast in a skillet using an easy method provided in the 10-Minute Pan-Fried Chicken Breast recipe.
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- Southwest Grilled Chicken Salad – For a southwest flair to a grilled chicken salad, I like to season the chicken with some taco seasoning. Then, I add avocado, corn, black beans, cheese, tomato, red onions, bacon, green onions, salsa, and ranch dressing.
- Strawberry Grilled chicken salad – This is a salad I get when I go to a local restaurant called Cafe Zupas, and I’m obsessed! They’ll add chicken, strawberries, Fontina cheese, apples, cranberries, and candied pecans!
- Grilled Chicken Caesar Salad: A classic Caesar salad doesn’t have many ingredients, which is why I love adding grilled chicken to it. A Caesar salad has Parmesan cheese, croutons, and a dressing made from anchovies and egg yolks.
- Thai Chicken salad- A peanut/soy sauce flavored dressing gives this salad it’s Thai flavor (this dressing from Pinch of Yum looks good here). You could also marinate the chicken in a peanut sauce before grilling it, in addition to the green salad dressing.
- BBQ chicken salad: This BBQ Grilled chicken salad I just made this weekend and posted the recipe here. I used some low calorie BBQ Sauce (G Hughes brand) to marinate the chicken before grilling it.
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- BLT chicken salad. A bacon lettuce tomato salad can also include Grilled chicken! At least that’s how I like to make it. Here’s my recipe for the low calorie BLT salad using turkey bacon instead of regular bacon.
- Greek Avocado salad. You can toss together a Grilled Chicken Greek salad by adding avocados, tomatoes, bell peppers, feta cheese, and olives. It reminds me of a salad from Olive Garden, which is why I like the light Olive Garden Italian dressing for this.
- Asian Chicken Salad: You could start by marinating your chicken before grilling in a teriyaki or soy sauce mixture. Then, for an Asian Chicken salad, add Greens, cabbage, wonton strips, shredded carrot, mandarin oranges, water chestnuts, chopped celery, sliced almonds, and green onions!
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