Grilled Mojo Chicken Salad With Asparagus And Oranges Recipes

MOJO GRILLED CHICKEN SALAD

Steps:

• Place the chicken breasts into a shallow dish.
• In a mixing bowl, whisk together lemon juice, orange juice, olive oil, garlic, oregano, red pepper flakes, and salt. Set aside half of this mixture to use as a salad dressing, and pour the remaining half over the chicken breasts.
• Let chicken marinate in the fridge for at least 1 hour.
• In a small mixing bowl, combine sliced red onion and sliced jalapeno. Pour red wine vinegar over. Toss together and set aside until ready to serve.
• Heat an outdoor grill to medium-high heat (375-450 degrees F). Grill chicken breasts for about 4 minutes per side, until chicken reaches an internal temperature of 160 degrees. Remove from heat and let rest for 5 minutes, until chicken reaches an internal temperature of 165 degrees. Slice.
• While chicken is resting, grill bell peppers for 2 minutes.
• Compile salad on a bed of mixed salad greens topped with fresh cilantro leaves, red onions, jalapenos, sliced avocado, and sliced chicken. Serve drizzled with the reserved salad dressing.

MOJO-MARINATED GRILLED CHICKEN RECIPE

Steps:

• To make the mojo sauce, whisk together the olive oil, orange juice, lime juice, lemon juice, garlic, oregano, cumin, salt, and pepper in a medium bowl. Set aside.
• Wash the chicken inside and out and remove any excess fat. Place in a large Ziploc bag and pour in about 2/3 of the mojo sauce, reserving the rest. Seal the bag and toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 2 to 6 hours.
• Remove the chicken from the refrigerator and let come to room temperature while you prepare the grill. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Place chicken on the rotisserie and cook at 300 degrees until an instant read thermometer registers 165 degrees in the thickest part of the breast, about 1 1/2 hours. Baste the chicken every 20-30 minutes with the reserved mojo sauce while cooking. Remove the chicken from the rotisserie and let rest for 15 minutes, carve and serve.

GRILLED HERB CHICKEN AND ASPARAGUS

Steps:

• 1.Place chicken in large resealable plastic bag. Add ¼ cup of the marinade; turn to coat well. Place asparagus in a second resealable plastic bag. Add remaining ¼ marinade; turn to coat. Refrigerate chicken and asparagus 30 minutes.
• 2.Remove chicken and asparagus from marinade. Discard chicken marinade; reserve asparagus marinade.
• 3.Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill asparagus 4 minutes or until tender-crisp, turning occasionally. Brush chicken and asparagus with reserved marinade. If desired, grill lemon slices 30 seconds per side. Serve chicken with asparagus. Garnish with lemon slices.

GRILLED CHICKEN AND ASPARAGUS SALAD

Steps:

• Spread walnuts on a baking sheet and place in a preheated 375 degree oven for 4-6 minutes or until lightly browned. Cool.
• Heat grill.
• Sprinkle chicken with salt and pepper. Place on heated grill over medium heat. Cover and grill for 10-12 minutes, turning once, until no longer pink in the middle and juices run clear. Place on plate.
• While chicken is grilling, rinse and snap off tough ends of asparagus. Brush with 1 tbsp of sesame oil. Either place in grill basket or thread on presoaked skewers. After removing chicken from grill, grill asparagus for 4 minutes or until crisp tender turning once.
• Cut chicken into 1/2 inch slices. Place greens on large platter or 2 c on each individual plate. Top with sliced chicken, grilled asparagus and then walnuts.
• In a small bowl, whisk together marmalade, rice vinegar and 1 tbsp sesame oil. Drizzle over salad just before serving.

CUBAN-STYLE GRILLED MOJO CHICKEN WITH GREENS, AVOCADOS AND MANGOES

Steps:

• Make dressing:
• Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
• Make chicken:
• Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Pour marinade into 13x9x2-inch glass baking dish and cool. Add chicken to marinade; turn to cnd cool. Add chicken to marinade; turn to coat. Cover chicken and refrigerate at least 1 hour and up to 3 hours.
• Combine mangoes and avocados in medium bowl. Add 6 tablespoons dressing and toss to coat.
• Prepare barbecue (medium-high heat). Remove chicken from marinade; discard marinade. Grill chicken until cooked through, about 5 minutes per side. Transfer chicken to work surface. Let stand 5 minutes. Cut each chicken piece crosswise into 1/3-inch-thick slices.
• Place lettuces in large bowl. Toss with enough dressing to coat thoroughly. Season to taste with salt and pepper; mound lettuces on 6 plates. Arrange 1 sliced chicken piece atop lettuces on each plate. Spoon mangoes and avocados alongside chicken. Sprinkle salads with cashews. Serve, passing any remaining dressing separately.

GRILLED CHICKEN AND ASPARAGUS RICE SALAD

Steps:

• Combine rice and 1 cup of water in a heavy-bottomed pot. Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender.
• Wash and dry chicken. Grill on both sides until cooked through, about 10 to 12 minutes.
• Meanwhile wash asparagus and trim off the tough ends. Steam the asparagus for 7 to 10 minutes, depending on thickness of stalks.
• Rinse the capers and chop coarsely. Mince the garlic. Pit the olives and chop coarsely. Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.
• When asparagus is cooked, drain and cut into one-inch pieces; add to dressing.
• When chicken is cooked, cut into narrow julienne strips and cut each strip in half. Add to dressing.
• Wash, dry and chop basil, and stir in. Wash, trim and cut tomatoes into bite-size pieces, and stir in. Add the rice when it is cooked. Season with salt and pepper, and mix well.

ORANGE-GLAZED ASPARAGUS

Steps:

• Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
• About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
• Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

GRILLED CHICKEN BREASTS AND ASPARAGUS WITH ORANGE GLAZE

Steps:

• Heat the grill to medium high heat.
• Combine orange juice, ginger, coriander and cayenne in a medium sauce pan.
• Bring to a boil over high heat.
• Simmer until the mixture has reduced to 1/2 cup about 6-8 minutes.
• Transfer the glaze to a bowl and stir in brown sugar.
• Toss asparagus with vegetable oil and season with salt and pepper to taste.
• Grill, turning once until tender and streaked with grill marks 4-5 minutes.
• Transfer to serving platter and tent with foil.
• Brush chicken with half the glaze and season with salt to taste.
• Grill smooth side down about 4-5 minutes.
• Brush with remaining glaze and turn.
• Continue to cook until the chicken is done 4-6 minutes (160°F at center).
• Serve with asparagus.

GRILLED CHICKEN AND ASPARAGUS SALAD

Steps:

• Heat grill to high. In a large, shallow bowl, whisk together 1 tablespoon oil and 2 tablespoons mustard. Add chicken, and turn to coat; set aside to marinate 30 minutes. In another bowl, toss asparagus with 1 tablespoon oil; brush onion slices with residual oil in bowl.
• Grill asparagus and onion until charred in spots and fork-tender, turning as needed, 8 to 10 minutes. Set aside to cool.
• Grill chicken until browned and cooked through, turning once, 10 to 15 minutes. Set aside to cool.
• To serve, thinly slice chicken crosswise; halve asparagus crosswise. In a large bowl, whisk together remaining 2 tablespoons oil and tablespoon mustard. Add chicken, asparagus, and onion; toss. Season with salt and pepper. Fold in blue cheese.

GRILLED MOJO CHICKEN SALAD WITH ASPARAGUS AND ORANGES

Steps:

• Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
• Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
• Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.