Grilled Mini Chicken Ball Salad With Oven Dried Tomatoes Recipes

GRILLED CHICKEN AND TOMATO SALAD

Steps:

• Cut the chicken breasts in half horizontally to form two cutlets. Gently press down with the back of a knife to even the breasts if necessary.
• In a large flat dish, mix your marinade and add the chicken. Cover the dish with plastic wrap and refrigerate for 30 minutes, turning the chicken over in the marinade halfway through.While the chicken is marinating, assemble your tomato salad.
• Remove the chicken from the marinade, draining off the excess.
• Heat a ribbed grill plate over high and cook the chicken for 2-3 minutes on both sides or until cooked through. Do not overcook, or the chicken will dry out.
• Cut your cucumber in half, and remove the seeds using a teaspoon. Cut the cucumber in half again, and dice. Add to a medium-size bowl.
• Slice the tomatoes into quarters. Finely slice the parsley and spring onions. Add to the bowl with the cucumbers.
• Add the lemon juice and olive oil. Mix well and season to taste. Serve alongside the grilled chicken.

GRILLED CHICKEN SALAD WITH PESTO, RAISINS, SUN-DRIED TOMATOES

Steps:

• Coat the chicken breast with olive oil and season with salt and pepper.
• Arrange on grill and cook until cooked through.
• Remove chicken breast from grill and set aside to cool.
• When cool enough to handle, thinly slice the breasts.
• Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts.
• Mix well to combine, season to taste with salt and pepper.
• Serve or store covered in fridge for up to a day.
• For the pesto.
• Combine basil, garlic, pine nuts and salt in a blender or food processor.
• Process until pureed.
• Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy.
• Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.

BALSAMIC-MOZZARELLA CHICKEN SALAD

Steps:

• In medium bowl, gently stir mozzarella, tomatoes and chicken. Drizzle with dressing; toss lightly.
• Line each of 4 plates with 3 lettuce leaves; spoon salad onto lettuce-lined plates. Garnish with basil.

SUN-DRIED TOMATO CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees.
• Place chicken in shallow baking dish, add chicken stock & white wine.
• Bake uncovered in preheated oven for 10 minutes.
• Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
• Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
• When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
• Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
• In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
• Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

GRILLED MINI CHICKEN BALL SALAD WITH OVEN-DRIED TOMATOES

Steps:

• Prepare a hot grill. Soak wooden skewers for 5 minutes to prevent them from burning.
• Skewer each ball in the center using 3 balls per skewer. Place the skewers on the hot grill and cook, turning them so that the balls are hot and charred on all sides, for about 5 minutes total.
• Meanwhile, combine the watercress, cherry tomatoes, beans, and onions in a large bowl. Dress with the apple cider vinaigrette, making sure to lightly toss the salad mixture but thoroughly incorporate the dressing.
• Transfer the salad to a large platter or individual bowls and top with the hot chicken balls.
• Oven-Dried Cherry Tomatoes
• Preheat the oven to 275°F.
• Combine the cherry tomatoes, thyme, garlic, salt, and olive oil in a large mixing bowl and toss to thoroughly coat the tomatoes.
• Spread out the tomatoes on a large rimmed baking sheet. Bake until the tomatoes are shriveled and sweet but not browned, about 1 1/2 hours. Rotate the pan every 30 minutes for even cooking.