Beyond Grilled Chicken Salad Recipes
BBQ CHICKEN SALAD
This is a great way to use up grilled chicken leftovers. Serve on a bed of greens.
Provided by Deborah Noe
Categories Salad
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
- In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
- In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 23.6 g, Cholesterol 33.6 mg, Fat 2.2 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 473.3 mg, Sugar 9.8 g
BEYOND THE GRAVE CHICKEN SALAD
Adapted from a recipe in "Itty Bitty Lies" by Mary Kay Andrews. This version is a little creamier as it has more mayo and I added cream cheese.
Provided by spoilme
Categories Chicken Breast
Time 1h40m
Yield 96 ounces, 16 serving(s)
Number Of Ingredients 16
Steps:
- Fill a large pot with 2 quarts water, and add first five ingredients. Bring to a boil, then lower heat and simmer for 40 minutes. Remove from heat and let cool.
- Blend ingredients for dressing. Shred cooled chicken and mix with 1 cup of dressing. Let stand in refrigerator at least one hour or overnight to marinate.
- After marinating, combine remaining dressing with final ingredients listed above.
- Add to chicken and mix well. Serve with crackers or on sandwich. Cover and refrigerate if not used immediately. Should keep for several days in refrigerator.
BEYOND GRILLED CHICKEN SALAD
Clipped this one from BH&G years ago, finally got around to making it recently, and the whole family decided it was a keeper! Zesty and sweet at the same time, with interesting additions.
Provided by Debber
Categories Salad Dressings
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- DRESSING: In a small container with a lid, combine dressing ingredients; cover and shake well; set aside for about 1 hour.
- SALAD: Sprinkle breasts with steak sauce; let rest for 15-30 minutes.
- Toast the pine nuts in a cast-iron skillet or in the oven--to golden brown; set aside.
- Grill or broil chicken breasts (12-15 minutes) until tender and no longer pink--turning once; cool slightly.
- Arrange greens on four plates, top with grapes, cheese and nuts.
- Slice each breast width-wise, arrange on each salad.
- Shake dressing agrain and drizzle over each salad.
- SUBSTITUTIONS: Other nuts will do fine for the pine-nuts. Try Bleu cheese instead of the Feta--it's a whole different salad then!
Nutrition Facts : Calories 481.1, Fat 35.4, SaturatedFat 8, Cholesterol 103.9, Sodium 232.1, Carbohydrate 7.5, Fiber 0.7, Sugar 5.5, Protein 33.5
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