Grilled Chicken Salad With Plum Vinaigrette Recipes

GRILLED CHICKEN SALAD WITH PLUM VINAIGRETTE

Steps:

• Soak sixteen 5-6-inch long wooden skewers in.
• water for 30 minutes.
• For the vinaigrette:.
• Combine vinegar; plum sauce, preserves, or sweet-and-sour sauce; oil; coriander;; and pepper in a small mixing bowl. Reserve 1/4 cup for brushing sauce; set aside remaining vinaigrette for salad dressing.
• Thread chicken strips accordion-style on skewers. Cut each plum into 8 wedges; thread onto remaining 8 skewers.
• Grill skewered chicken on the rack of an uncovered grill directly over medium high coals for 8 to 10 minutes or until the chicken is tender and no longer pink, adding the skewered plums during the last 3 minutes and brushing occasionally with the 1/4 cup plum vinaigrette.
• Meanwhile, cook pea pods, covered, in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. (Or place pea pods and 2 tablespoons water in a 1-qt. microwave-safe casserole. Micro cook, uncovered, on 100% power (high) for 2 to 2 1/2 minutes or until crisp-tender). Drain.
• To serve:.
• Toss together pea pods and greens in a large bowl. Arrange pea pod mixture; chicken, and plums on 4 dinner plates. Serve with remaining plum vinaigrette.

CHICKEN SALAD WITH PEANUT-LIME VINAIGRETTE

Steps:

• In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.)
• Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.
• In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
• The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
• Yield: approximately 3 1/2 cups

GRILLED PLUM SALAD

Steps:

• Preheat a grill or grill pan to medium high.
• For the dressing: In a large bowl whisk together the honey, vinegar, extra-virgin olive oil and 1/4 teaspoon salt until emulsified. Set the bowl aside.
• For the salad: Drizzle the plums with the olive oil and season with 1/4 teaspoon salt. Place the plums on the hot grill and cook until golden brown all over, about 1 minute per side. Remove from the grill and let cool slightly before cutting into wedges.
• Add the radicchio and endive to the bowl with the dressing, season with 1/4 teaspoon salt and toss well to coat. Add the plums and toss gently. Sprinkle with the feta and pistachios.

GRILLED CHICKEN SALAD TOSTADA WITH CITRUS VINAIGRETTE

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.

GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Preheat ridged grill pan.
• For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
• In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
• In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
• Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
• Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.