Refreshing Grilled Chicken Salad Recipes

GRILLED CHICKEN SALAD RECIPE

Steps:

• Gather the ingredients.
• Whisk together the dressing/marinade ingredients in a bowl or measuring cup until the ingredients are emulsified and completely combined.
• Pour half of the mixture into a large bowl and reserve the other half for the dressing. Add the chicken breasts, toss to coat, and cover. Store in the refrigerator for at least 30 minutes or up to 2 hours. Any longer and the lemon juice will start to break down the chicken and cause it to become mushy when cooked.
• Heat a grill pan or your grill on high heat. Add the chicken and cook for about 5 minutes per side. Don't move the chicken too soon or the grill marks will not form. Cook until the internal temperature reaches 165 F.
• Gather the ingredients.
• While the chicken is cooking, prep the vegetables. It's important to have them cut into bite-sized pieces for easy eating. Wash and dry the romaine and cut into bite-sized pieces as well. Lay the romaine on a large serving platter or bowl.
• Save cutting the avocado for last. Peel and slice thinly or cut into chunks.
• Place the kalamata olives in one section, the cucumbers in another, and so on. This makes for a pretty presentation and some fun, mixing the ingredients together while eating. Cover and store in the fridge until the chicken is cooked.
• Let the chicken rest for 2 to 3 minutes to let the juices absorb into the meat, then slice and place it in the center of your salad. Drizzle the dressing over the entire salad and serve immediately.

GRILLED CHICKEN SALAD WITH SEASONAL FRUIT

Steps:

• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
• Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
• In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
• Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

REFRESHING GRILLED CHICKEN SALAD

Steps:

• In a small bowl, combine the lime juice, honey, oil, salt and pepper. Pour 1/3 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining lime juice mixture for dressing., Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., In a large bowl, combine the salad greens, watermelon, blueberries and yellow pepper; add reserved dressing and toss to coat. Divide among four serving plates. Slice chicken; serve with salads. Sprinkle each serving with 4 teaspoons walnuts.,

GRILLED POLYNESIAN CHICKEN SALAD

Steps:

• To make marinade: Whisk the marinade ingredients together and pour over the chicken. Place into the refrigerator to chill and marinate overnight.
• To prepare the chicken: Preheat the grill to medium-high and oil the grates. Remove the chicken pieces from the marinade and discard marinade. Grill chicken for 4-5 minutes on each side, depending on the thickness of the chicken pieces. Grill until the juices run clear. Rest for 5 minutes before slicing and serving.
• To make the vinaigrette: Whisk together the pineapple juice, white balsamic vinegar, honey, garlic powder, onion powder, sea salt and red pepper flakes. Slowly drizzle the oil into the mixture, whisking vigorously while you pour. The vinaigrette should slightly thicken. Chill until serving. Shake well before serving.
• To assemble the salads: arrange salad greens on a plate or platter. Dress with julienned cucumber and carrot. Add thinly sliced strips of red onion and red bell pepper. Top with fresh pineapple chunks and a sprinkle of bleu cheese. Slice the chicken and arrange on top. Serve drizzled with the pineapple vinaigrette.

GRILLED CHICKEN AVOCADO SALAD

Steps:

• In a small mixing bowl, whisk together olive oil, lemon juice, honey, oregano, garlic, chili sauce, black pepper powder, salt, water and black pepper powder. Set it aside.
• In a large mixing bowl, combine lettuce leaves, red onions, cherry tomatoes, cucumber, avocado, and grapes.
• Thinly slice the grilled chicken and add it to the salad.
• Pour the dressing over the salad and toss it. Taste & adjust the seasoning.
• Serve immediately.