Grilled Chicken Summer Salad Recipes

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SUMMER LAYERED SALAD WITH GRILLED CHICKEN AND TOMATO VINAIGRETTE



Summer Layered Salad with Grilled Chicken and Tomato Vinaigrette image

Here is the best of summer stacked in a salad. Though a lot of the ingredients are grilled, you can cook them simultaneously and pull them off as they finish. Just make sure to have your tools organized before you hit the flame. The tomato vinaigrette is creamy, sharp and sweet. Make it all summer long as your go-to salad dressing (even for non-vertical salads).

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 14

4 ripe medium tomatoes
Juice of 1/2 lemon
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1 teaspoon honey
1/8 teaspoon cayenne pepper
Kosher salt
3 small boneless, skinless chicken breasts
4 thick slices sourdough bread
2 large ears corn
1 medium zucchini, cut lengthwise into long 1/2-inch-thick slabs
1 head romaine, shredded
1 cup fresh basil leaves, plus more for garnish
1 cup crumbled feta cheese

Steps:

  • Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth.
  • Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
  • Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
  • Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side.
  • Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
  • Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving.
  • If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.

Nutrition Facts : Calories 441, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 730 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 27 grams, Sugar 12 grams

CONTEST-WINNING SUMMER CHICKEN SALAD



Contest-Winning Summer Chicken Salad image

I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
6 cups torn mixed salad greens
2 cups halved fresh strawberries
CITRUS DRESSING:
1/2 cup fresh strawberries, hulled
1/3 cup orange juice
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped walnuts, toasted

Steps:

  • Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate., In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon zest, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. , Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.

Nutrition Facts : Calories 202 calories, Fat 13g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 593mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.

SIMPLE GRILLED CHICKEN SALAD



Simple Grilled Chicken Salad image

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

5 tablespoons olive oil
3 tablespoons fresh lemon juice
½ teaspoon hot sauce (such as Tabasco®)
salt and ground black pepper to taste
½ teaspoon dried thyme
2 skinless, boneless chicken breasts
4 slices red onion, 1/3-inch thick
4 cups torn romaine lettuce
½ cup feta cheese, crumbled

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 SUMMER SALAD



Grilled Chicken Summer Salad image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Chicken     Mushroom     Tomato     Fourth of July     Picnic     Backyard BBQ     Lunch     Almond     Cucumber     Green Bean     Chickpea     Radish     Summer     Grill     Grill/Barbecue     Healthy     Lettuce     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 35

For vinaigrette:
5 tablespoons red-wine vinegar
1 tablespoon plus 2 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
2 small garlic cloves, minced
3/4 teaspoon sugar
3/4 cup extra-virgin olive oil
1/4 cup chopped chives
For radish-cucumber salad:
4 cups water
1/3 cup kosher salt
2 tablespoons sugar
4 garlic cloves, smashed
1 teaspoon black peppercorns
1 bunch radishes
4 Persian cucumbers or 1 seedless cucumber
1/2 cup packed flat-leaf parsley leaves
For chickpea salad:
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/4 cup finely chopped red onion
1 tablespoon chopped mint
For green bean salad
1 pound haricorts verts or other green beans
1/2 cup whole almonds with skin, toasted and coarsely chopped
For grilled mushrooms and chicken:
3/4 pound fresh cremini mushrooms, halved
3/4 pound fresh shiitake mushrooms, stems reserved for another use and caps halved
2 pounds skinless boneless chicken thighs
1/3 cup basil pesto
Fresh tomato salad:
2 medium tomatoes, cut into 1/2-inch-thick wedges
1/4 cup thinly sliced basil
For lettuce:
4 cups thinly sliced romaine, Bibb, and/or Boston lettuce
Equipment: a perforated grill sheet

Steps:

  • Make vinaigrette:
  • Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil in a slow stream, whisking until emulsified. Whisk in chives.
  • Make radish-cucumber salad:
  • Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
  • While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
  • Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
  • Transfer to a large bowl and chill, uncovered, about 20 minutes.
  • Make chickpea salad:
  • Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
  • Cook green beans:
  • Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.
  • Grill mushrooms and chicken:
  • Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
  • Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
  • Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
  • Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.
  • Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
  • Dress salads and assemble dish:
  • Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
  • Stir mint into chickpea salad.
  • Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.
  • Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
  • Toss lettuce with 1 tablespoon vinaigrette.
  • Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.

GRILLED CHICKEN BOW TIE PASTA SALAD



Grilled Chicken Bow Tie Pasta Salad image

Yield 10

Number Of Ingredients 9

1 (16 ounce) package Farfalle pasta
2 cups broccoli florets
3 boneless skinless chicken breasts (cooked and cubed)
1 cup cherry tomatoes (halved)
1 green bell pepper (diced)
4 ounces Colby Jack cheese (cubed)
1 (2.25 ounce) can sliced olives (drained)
1 (16 ounce) bottle Italian dressing
1 cup grated Parmesan cheese

Steps:

  • Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 minutes; drain.
  • Toss chicken pieces, tomatoes, pepper, cheese, olives and dressing together in a large bowl.
  • Add pasta and broccoli, toss lightly.
  • Sprinkle with Parmesan cheese and serve.

GRILLED CHICKEN SALAD WITH CORN AND FETA



Grilled Chicken Salad with Corn and Feta image

Yield 6

Number Of Ingredients 22

2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
2 tbsp Dijon mustard
2 tbsp honey
2 shallots, finely chopped
2 cloves garlic, minced
1 tsp grated lemon zest
1 tsp grated lime zest
1 tsp grated orange zest
¼ cup lemon juice
2 tbsp lime juice
2 tbsp orange juice
1 tsp each salt and pepper
¾ cup olive oil
4 boneless, skinless chicken breasts (1 lb/500 g)
2 cobs corn, husks removed
8 cups mixed spring greens
2 small ripe avocados, peeled and sliced
6 radishes, thinly sliced
2 vine-ripened tomatoes, cut into wedges
½ English cucumber, thinly sliced
½ cup crumbled feta cheese

Steps:

  • Stir together parsley, chives, mustard, honey, shallots, garlic, lemon zest, lime zest and orange zest. Stir in lemon juice, lime juice, orange juice, salt and pepper. While whisking constantly, slowly drizzle in olive oil until well combined. Divide mixture in half.
  • Pour one half of Dressing & Marinade into large resealable plastic bag; add chicken breasts. Seal bag, removing as much air as possible. Refrigerate for at least 2 hours or up to 8 hours.
  • Preheat grill to medium-high heat; grease grates well. Place chicken on grill and reduce heat to medium. Grill, turning once, for 12 to 15 minutes or until well marked and cooked through. Grill corn for 7 to 10 minutes or until well marked. Let stand for 10 minutes; slice kernels from corn cobs. Thinly slice chicken; set aside.
  • Arrange greens on large, shallow platter. Arrange corn kernels, avocados, radishes, chicken, tomatoes, cucumber and feta decoratively over top. Drizzle with remaining dressing.

Nutrition Facts :

SUMMER CHICKEN SALAD



Summer Chicken Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

3 boneless, skinless chicken breasts
Salt and freshly ground black pepper
Olive oil, for drizzling
4 ears fresh corn (or use 2 if on the large side)
3 tablespoons minced fresh dill, plus more for serving
3 stalks celery (inner light green stalks and leaves), finely diced
3 stalks celery (inner light green stalks and leaves), finely diced
1 medium red onion, finely diced
1 1/2 cups blueberries
3/4 cup crumbled feta, plus more for serving
1/4 cup half-and-half
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon sugar
Juice of 1 lemon
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 head butter lettuce, leaves separated

Steps:

  • For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
  • Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
  • Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
  • For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
  • Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
  • Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.

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