Grilled Fruity Balsamic Chicken With Cilantro Salad Recipes

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GRILLED FRUITY BALSAMIC CHICKEN WITH CILANTRO SALAD.



Grilled fruity balsamic chicken with cilantro salad. image

Fire up your grill for this elegant and tasty summer meal. The balsamic glaze can be made up to a week ahead and kept until you're ready to use it. This is quick and easy to make but also very impressive. My entry in the "Ready, Set, Cook" competition.

Provided by dale7793

Categories     Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

2 skinless chicken breasts
1 cup balsamic vinegar
1/4 cup molasses
2 tablespoons freshly cracked black pepper
2 peaches, halved and pitted
1 romaine lettuce, washed and outer leaves removed
1 cucumber, peeled,and julienned
1/4 cup chopped fresh cilantro
1/2 cup olive oil
1/4 cup cider vinegar
1/2 small white onion, finely chopped
1 teaspoon salt, to taste
fresh ground black pepper
fresh shaved parmesan cheese

Steps:

  • In a small saucepan over medium high heat, bring the vinegar to a boil and cook until it is reduced by half, 20-25 minutes.
  • Stir in the molasses and black pepper.
  • Remove from heat.
  • Brush the balsamic glaze into the chicken and place on the heated grill to start cooking.
  • When the chicken is nearly done place the peaches on the grill, cut side down and grill until they are nicely brown (about 2 minutes).
  • Turn them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes.
  • Remove the peaches and chicken from the grill and give them another coat of glaze.
  • ---SALADDRESSING---.
  • Combine the cilantro and olive oil in a blender or processor and puree.
  • Whisk in the vinegar,onion, salt and pepper.
  • Toss the dressing through the prepared lettuce and cucumber.
  • ---TOSERVE---.
  • To serve this dish, place the salad onto two plates.
  • Lay a sliced chicken breast on top of the salad and place two peach halves beside the chicken.
  • Scatter the shaved parmesan over the top and garnish with a sprig of cilantro.

BALSAMIC GRILLED CHICKEN SALAD



Balsamic Grilled Chicken Salad image

This healthy salad can be packed for a quick work lunch or a weekend picnic. Loaded with veggies, quinoa, grilled chicken and leafy greens, this fresh and delicious meal is full of vitamins and protein. Perfectly layered in a Mason jar, your lettuce and vegetables will remain nice and crisp until you're ready to dig in. Once you've mastered this recipe, mix and match your favourite vegetables, proteins and greens to make any salad you want. They are easy to assemble and can be stored in the fridge for up to five days. Recipe courtesy of walmart.ca/discoverfresh.

Provided by Mary Jenny

Categories     Chicken

Time 5m

Yield 1 serving(s)

Number Of Ingredients 12

2/3 cup olive oil
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/8 teaspoon salt
button mushroom
cooked quinoa
blanched asparagus
grilled chicken
chopped tomato
chopped bell pepper
mache greens or 1 leaf lettuce

Steps:

  • Whisk 2⁄3 cup extra virgin olive oil with 1/4 cup orange juice, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard and 1/8 tsp salt. Set aside.
  • Layer a Mason jar with button mushrooms, quinoa, asparagus, chicken, tomatoes and peppers. Top with leaf lettuce. Drizzle with dressing, put on lid and shake before serving.

Nutrition Facts : Calories 1339.7, Fat 144.8, SaturatedFat 19.9, Sodium 471.8, Carbohydrate 12.7, Fiber 0.6, Sugar 10.1, Protein 1.2

GRILLED BALSAMIC CHICKEN



Grilled Balsamic Chicken image

I love the unique flavor of Balsamic Vinegar. This is one of my favorite ways to grill chicken. I would suggest doubling the marinade if you want more to use as a dipping sauce. This marinade is also excellant on Pork Chops! NOTE: Plan Ahead! Marinate 4-6 hours or overnight. Not included in cook time.

Provided by kittycatmom

Categories     Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breast halves
1/2 cup chicken broth
1 cup balsamic vinegar
1 1/2 tablespoons Worcestershire sauce
2/3 cup chopped scallion
2 tablespoons minced garlic
2 teaspoons dry mustard
1 teaspoon fresh ground pepper
2 tablespoons sugar
1/4 cup Dijon mustard

Steps:

  • Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.
  • Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
  • Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes. Done when juices run clear.

Nutrition Facts : Calories 193.9, Fat 3.7, SaturatedFat 0.7, Cholesterol 75.5, Sodium 312.3, Carbohydrate 11.3, Fiber 0.7, Sugar 8.6, Protein 26.3

GRILLED CHICKEN WITH CILANTRO MARINADE



Grilled Chicken With Cilantro Marinade image

This has become a quick and easy favorite that we frequently make on the grill. Despite the ease of prep, it is bursting with flavor. It is from the Black Dog Tavern's Summer on the Vineyard Cookbook.

Provided by Dr. Jenny

Categories     Chicken Breast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 -2 tablespoon chopped fresh cilantro
1 garlic clove, minced (I use more)
1 lime, zest of
2 -3 tablespoons fresh lime juice
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate.
  • Marinade for about 1 hour. You can leave the chicken in the marinade longer, but because the mixture is very acidic, the chicken will begin to appear poached.
  • Preheat your grill. Cook the chicken over medium hot coals for about 3-5 mins per side.
  • Serve and enjoy.

GRILLED BALSAMIC-CHICKEN SALAD



Grilled Balsamic-Chicken Salad image

Strawberries in season? They're the sweet finishing touch to this pretty main-dish salad.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h

Yield 8

Number Of Ingredients 5

1 3/4 cups balsamic vinaigrette dressing
8 boneless skinless chicken breasts (2 lbs)
12 cups mixed salad greens
4 cups halved fresh strawberries
1 cup honey-roasted peanuts

Steps:

  • In large resealable food-storage plastic bag, place 1 cup of the dressing and the chicken; turn bag to coat. Refrigerate at least 30 minutes to marinate.
  • Heat gas or charcoal grill for medium heat.
  • Place chicken on grill; discard marinade. Cover grill; reduce heat to low and cook 7 minutes. Turn chicken; cook 7 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken across grain into thin strips.
  • In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.

Nutrition Facts : Calories 360, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 10 g, TransFat 0 g

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