Grilled Chicken With Spelt Pear And Watercress Salad Recipes

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GRILLED CHICKEN WITH CHARRED PINEAPPLE SALAD



Grilled chicken with charred pineapple salad image

This super-healthy recipe heroes the gluten-free grain, quinoa, which is full of all-important protein and fibre. Paired with lean chicken in this tasty lunch, it makes for a great post-workout meal, as protein promotes muscle growth and repair.

Provided by Jamie Oliver

Categories     Healthy chicken recipes     Jamie Magazine     Dinner for two     Chicken breast     Chicken     Fruit

Time 30m

Yield 4

Number Of Ingredients 14

1 teaspoon dried oregano
olive oil
2 x 150 g free-range chicken breasts
150 g quinoa
50 g white cabbage
1 large handful of salad leaves
¼ of a pineapple
50 g natural yoghurt
1 fresh red chilli
DRESSING
½ an avocado
½ a bunch of fresh coriander, (15g)
2 tablespoons pickled jalapeños
2 limes

Steps:

  • Combine the oregano in a bowl with 1 to 2 tablespoons of oil, then season with sea salt and black pepper.
  • Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book to butterfly. Place in the bowl with the herby oil, turning until well coated, then leave to one side.
  • Cook the quinoa according to the packet instructions, then drain and set aside.
  • For the dressing, peel and destone the avocado half, then scoop the flesh into a blender. Add half the coriander (stalks and all) and the jalapeños, along with a splash of the pickling liquid and the juice of 1½ limes. Blitz until smooth, adding a splash of oil, if needed. Stir through the quinoa.
  • Finely shred the cabbage, pick the remaining coriander leaves, then toss with the salad leaves.
  • Place a griddle pan over a high heat. Peel the pineapple, remove and discard any core, then chop into 4. Place on the hot griddle pan for a few minutes on each side, or until charred, and transfer to a chopping board.
  • In the same pan, griddle the chicken for 5 minutes on each side, or until charred and cooked through, then remove from the pan and leave to rest on the board for a few minutes.
  • Chop the griddled pineapple into bite-sized chunks, then slice the chicken into thin strips. Deseed and finely chop the chilli.
  • Divide the yoghurt between four plates, then top with the chicken, adding the pineapple on one side and the dressed quinoa on the other. Toss the leaves and cabbage with the juice of the remaining lime half and a little salt and pepper, plus the chopped chilli. Divide between the plates, then serve.

Nutrition Facts : Calories 290 calories, Fat 10 g fat, SaturatedFat 2 g saturated fat, Protein 24.7 g protein, Carbohydrate 26.7 g carbohydrate, Sugar 7.5 g sugar, Sodium 1.2 g salt, Fiber 1.3 g fibre

PEAR CHICKEN SALAD



Pear Chicken Salad image

This beautiful, flavorful salad from Rebecca Baird of Salt Lake City, Utah is sprinkled with feta cheese, sweetened cranberries and walnuts for extra depth, pop, and crunch. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 14

6 cups spring mix salad greens
1 medium ripe pear, sliced
1-1/2 cups cooked chicken strips
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
DRESSING:
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1-1/2 teaspoons sugar
1/2 teaspoon grated orange zest
1/8 teaspoon salt
Dash pepper

Steps:

  • On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.

Nutrition Facts : Calories 348 calories, Fat 22g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

GRILLED CHICKEN AND PEAR SALAD



Grilled Chicken and Pear Salad image

I served this fabulous salad at a shower, and received many compliments. The vinaigrette pairs wonderfully with the grilled chicken and Brie, and the nuts offer a fun crunch. -Janet Duran of Des Moines, Washington

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 11

5 boneless skinless chicken breast (4 ounces each)
7 cups torn mixed salad greens
2 ounces Brie cheese, cubed
2 medium pears, chopped
1/4 cup chopped pecans, toasted
1/4 cup thawed apple juice concentrate
2 tablespoons canola oil
4-1/2 teaspoons cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. , Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. Whisk the apple juice concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over salad.

Nutrition Facts : Calories 329 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 317mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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 SALAD WITH PEAR, BRIE AND PECANS



Grilled Chicken Salad With Pear, Brie and Pecans image

This salad is also great using apples and cheddar instead of pear and brie. *Tip: make sure your brie is chilled to make cubing easier*

Provided by Crystal

Categories     Chicken Breast

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 19

2 tablespoons Dijon mustard
1 tablespoon vegetable oil
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
8 cups torn mixed greens
1 pear, sliced
4 ounces brie cheese, cubed
1/3 cup pecans, toasted and chopped
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons apple juice concentrate, thawed
2 tablespoons minced fresh chives
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • whisk together mustard, oil, thyme, salt and pepper; brush over chicken.
  • place chicken on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 10 minutes or until no longer pink inside.
  • transfer to cutting board; slice thinly and keep warm.
  • Dressing.
  • whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper.
  • add greens, pear, cheese and pecans; toss to coat.
  • divide salad among 4 plates and top with chicken.

Nutrition Facts : Calories 487.6, Fat 33.3, SaturatedFat 8.1, Cholesterol 96.8, Sodium 660.6, Carbohydrate 13.3, Fiber 2.7, Sugar 8.8, Protein 34.7

GRILLED CHICKEN WITH SPELT, PEAR AND WATERCRESS SALAD



Grilled Chicken with Spelt, Pear and Watercress Salad image

This well-balanced meal has it all!

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus oil for brushing
1 cup whole wheat spelt berries
Four 6- to 7-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Juice of 1 lemon
2 firm, but ripe eating pears such as Anjou, Bartlett or Comice, cored
1/4 bulb fennel
2 bunches watercress, stems trimmed (about 6 cups)
One 2- to 3-ounce piece Gruyere or aged Gouda

Steps:

  • Preheat the grill to medium heat and brush some oil onto the grates.
  • Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside.
  • Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Set aside to rest.
  • Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper.
  • Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.

Nutrition Facts : Calories 590 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 135 milligrams, Sodium 730 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 50 grams, Sugar 12 grams

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