Grilled Orange Vinaigrette Chicken Salad Recipes

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GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE



Grilled Chicken Salad with Blueberry Vinaigrette image

When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. -Susan Gauthier, Falmouth, Maine

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
VINAIGRETTE:
1/4 cup olive oil
1/4 cup blueberry preserves
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1/4 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
SALADS:
1 package (10 ounces) ready-to-serve salad greens
1 cup fresh blueberries
1/2 cup canned mandarin oranges
1 cup crumbled goat cheese

Steps:

  • Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving., Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing., Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

Nutrition Facts : Calories 455 calories, Fat 26g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 460mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 4g fiber), Protein 24g protein.

GRILLED ORANGE VINAIGRETTE CHICKEN SALAD



Grilled Orange Vinaigrette Chicken Salad image

This is a tasty and cool salad that is perfect for a summer supper. If you don't like broccoli and carrots, substitute your favorite fresh vegetables!

Provided by Jill

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 35m

Yield 6

Number Of Ingredients 10

½ cup orange juice
½ cup white wine vinegar
¼ cup olive oil
4 tablespoons salt-free garlic and herb seasoning blend
1 ½ tablespoons white sugar
1 pound skinless, boneless chicken breast halves
1 head romaine lettuce- rinsed, dried and chopped
1 (11 ounce) can mandarin oranges, drained
1 cup chopped fresh broccoli
1 cup chopped baby carrots

Steps:

  • Preheat grill for medium-high heat.
  • In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
  • Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
  • In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 17.5 g, Cholesterol 43.1 mg, Fat 11.1 g, Fiber 2.6 g, Protein 17.2 g, SaturatedFat 1.8 g, Sodium 69.3 mg, Sugar 14.1 g

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE



Grilled Chicken Salad with Blueberry Vinaigrette image

Provided by Erica Ngao

Categories     Salads

Time 10m

Yield 4 servings

Number Of Ingredients 16

2 boneless skinless chicken breast halves (6 ounces each)
1 tbsp olive oil
1 garlic clove (minced)
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
1/4 cup blueberry preserves
2 tbsp balsamic vinegar
2 tbsp maple syrup
1/4 tsp ground mustard
1/8 tsp salt
Dash pepper
1 package ready-to-serve salad greens (10 ounces)
1 cup fresh blueberries
1/2 cup canned mandarin oranges
1 cup crumbled goat cheese

Steps:

  • Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.
  • Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing.
  • Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

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