Grilled Chicken Salad With Chorizo Stuffed Olives In Citrus Vina Recipes

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GRILLED CHICKEN AND OLIVE SALAD



Grilled Chicken and Olive Salad image

Make and share this Grilled Chicken and Olive Salad recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Chicken

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 16

2 chicken breasts
5 -6 green olives
5 -6 black olives
5 -6 stuffed olives
1/4 teaspoon black peppercorns, crushed
salt
1 tablespoon oil
1 bunch lettuce leaf
1 sprig rosemary
3 -4 fresh basil leaves
2 sprigs thyme
4 teaspoons olive oil
2 teaspoons lemon juice
salt
1/4 teaspoon white pepper powder
1/4 teaspoon sugar

Steps:

  • Wash, de-skin and clean the chicken breasts.
  • Pat dry with an absorbent kitchen towel.
  • Wash and finely chop the fresh herbs.
  • Wash lettuce and tear them into bite-sized pieces.
  • Marinate the chicken breasts in oil, salt, pepper and 1/2 tsp.
  • of the chopped fresh herbs.
  • Refrigerate for half an hour.
  • Mix olive oil, lemon juice, salt to taste, pepper, sugar and the remaining finely chopped fresh herbs to prepare the dressing.
  • Grill the chicken breasts in a pre-heated grill or a tawa on medium heat for 8-10 minutes or until done, turning once or twice, taking care it remains juicy.
  • Allow it to cool.
  • Cut into one-inch sized pieces.
  • Add olives, lettuce leaves and the dressing.
  • Toss lightly.
  • Serve immediately.

Nutrition Facts : Calories 443.6, Fat 31.7, SaturatedFat 6.3, Cholesterol 92.8, Sodium 328, Carbohydrate 7.5, Fiber 3.1, Sugar 2.1, Protein 33

GRILLED CHICKEN SALAD TOSTADA WITH CITRUS VINAIGRETTE



Grilled Chicken Salad Tostada With Citrus Vinaigrette image

I love Chicken in a Vinaigrette dressing. This is a favorite caribbean recipe. Served at the famous Bahama Breeze for those of you that are familiar with their appetizers. Got the recipe from a relative that is a frequent caribbean host. ;) Enjoy!

Provided by Vseward Chef-V

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 21

6 (4 ounce) boneless skinless chicken breasts
1 teaspoon creole seasoning
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups mixed baby lettuces and spring greens, washed, dried and torn
1/2 cup citrus vinaigrette (see recipe below)
1/2 cup cooked corn kernel
4 ounces sliced roasted peppers (red, yellow or poblano)
8 ounces salsa (see Tomato Salsa)
1/4 cup chimichurri sauce (see Chimichurri Sauce)
1 ripe avocado, quartered and cut into fan
2 tablespoons olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 teaspoons minced garlic
1 tablespoon minced shallot
1/2 teaspoon creole seasoning
2 tablespoons chopped fresh cilantro

Steps:

  • Chicken: Preheat oven to 375 degrees.
  • Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170ºF. Remove from grill.
  • While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
  • Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
  • When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
  • Vinaigrette:.
  • Mix all ingredients together. Refrigerate drizzle salad before serving.

Nutrition Facts : Calories 859.9, Fat 42.2, SaturatedFat 16.8, Cholesterol 153.1, Sodium 1967.2, Carbohydrate 56.6, Fiber 7.6, Sugar 7.1, Protein 64.8

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