Grilled Montreal Chicken Recipes

MONTREAL-GRILLED CHICKEN SALAD

Montreal-Grilled Chicken Salad image

Great way to use leftover grilled chicken for lunch the next day. Recipe from MSN. Prep time does not include vinaigrette standing time.

Provided by Caroline Cooks

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup grapeseed oil or 1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon dried dill weed
1 large garlic clove, minced
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano, crushed
4 medium boneless skinless chicken breast halves
McCormick's Montreal Brand steak seasoning
8 cups salad greens or 8 cups spinach
3/4 cup red seedless grapes, halved
1/3 cup crumbled goat cheese
1/4 cup pine nuts, toasted

Steps:

For vinaigrette, in a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano.
Cover and shake well; let stand 1 hour.
Meanwhile, sprinkle chicken breast halves to taste with steak seasoning.
Grill chicken on rack of an uncovered grill directly over medium coals for 12 -15 minutes or until tender and no longer pink (170F.), turning once.
Cool slightly.
Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts.
Slice each chicken breast and arrange one sliced breast on each salad.
Shake dressing and drizzle over salads.

Nutrition Facts : Calories 367.3, Fat 22.8, SaturatedFat 2.4, Cholesterol 75.5, Sodium 182.5, Carbohydrate 13.3, Fiber 2.6, Sugar 7.6, Protein 28.7

GRILLED MONTEREY CHICKEN

Grilled Monterey Chicken image

Try this chicken from the grill served in a refreshingly different way. And although the ingredient list appears long, it's a cinch to make. -Sherri Mabry Gordon, Pickerington, Ohio

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 bacon strips, halved
6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 thin slices sweet onion
6 thin slices tomato
6 thin slices avocado
6 thin slices Monterey Jack cheese

Steps:

Cook bacon according to package directions; drain. Meanwhile, flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, soy sauce, garlic, salt, oregano and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. , Move chicken to edges of grill. Top each with two bacon pieces and one slice of onion, tomato, avocado and cheese. Cover and grill 4-6 minutes longer or until cheese is melted.

Nutrition Facts :

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