Ipanema Grilled Chicken Salad Recipes

IPANEMA GRILLED CHICKEN SALAD

Steps:

• Combine all the marinade ingredients in a bowl
• Place the chicken in the bowl and marinate for one hour
• Preheat the grill to medium high
• Grill the chicken for 10-15 minutes, turning once
• Cool slightly, cut into cubes and set aside
• Melt the margarine in a saucepan on medium high heat
• Add the mushrooms and saute until tender
• Season with salt and pepper to taste
• Set aside
• Combine all the ingredients for the dressing
• Shake well in a jar or use a whisk to thoroughly combine
• Shred the lettuce
• Combine the lettuce with the chicken, mushrooms, apricots, raisins and the dressing
• Toss gently to combine, and then sprinkle with the cashews

GREEK GRILLED CHICKEN SALAD

Steps:

• Combine the lettuce, chicken, tomatoes, cucumber, cheese, olives and red onion. Toss together gently.
• Combine the vinaigrette and lemon juice, whisking to combine.
• Pour the dressing over lettuce mixture, tossing lightly.

ACCIDENTAL GRILLED CHICKEN SALAD

Steps:

• Place the chicken breast halves in a large resealable plastic bag with lemon juice, olive oil and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
• Preheat a grill for high heat.
• Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.
• In a large bowl, thoroughly mix the onions, mushrooms, chicken and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.

SRIRACHA GRILLED CHICKEN SALAD

Steps:

• Wash and pat dry chicken breast halves. Place chicken in a plastic baggie along with sriracha chili sauce and oil, squishing to evenly disperse marinade. Refrigerate and marinade 4 hours.
• Remove marinated breast and pat dry. Sprinkle with salt. Place breasts under broiler or on grill, cooking until no longer pink in center and juices run clear, about 5-10 minutes on each side. Let cool then cut into diagonal ¼ inch slices; set aside. This step can be done early in the day or even the day before.
• Divide between 2 plates the mixed greens, tomato halves and red onion. Place on top one cut-up breast per plate then top with bacon and sprinkle with Parmesan cheese.
• Drizzle over salad dressing.

DEVILED CHICKEN SALAD

Steps:

• Combine salad ingredients.
• Stir together dressing ingredients.
• Combine dressing with salad.

FRUITY GRILLED CHICKEN SALAD SUPPER

Steps:

• Dressing:.
• Beat together egg and vinegar Put in a small pot and simmer, stirring well.
• Continue to simmer, add sugar and onion and cook for 5 minutes.
• Stir occasionally.
• Chill in fridge for 1 hour.
• Grill chicken on the barbeque and slice, refrigerate until ready to use or serve hot on top of salad.
• Combine the rest of the ingredients in a large salad bowl.
• Toss all ingredients together with dressing and serve on large plates.
• Top with grilled chicken breast slices and freshly ground black pepper.