GRILLED BALSAMIC-CHICKEN SALAD
Strawberries in season? They're the sweet finishing touch to this pretty main-dish salad.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- In large resealable food-storage plastic bag, place 1 cup of the dressing and the chicken; turn bag to coat. Refrigerate at least 30 minutes to marinate.
- Heat gas or charcoal grill for medium heat.
- Place chicken on grill; discard marinade. Cover grill; reduce heat to low and cook 7 minutes. Turn chicken; cook 7 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken across grain into thin strips.
- In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.
Nutrition Facts : Calories 360, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 10 g, TransFat 0 g
GRILLED BALSAMIC CHICKEN BREAST
A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
- Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
- Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
- Remove chicken from marinade and discard used marinade.
- Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 548.3 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 29.9 g, Fiber 0.6 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1425.2 mg, Sugar 43.7 g
BALSAMIC GRILLED CHICKEN SALAD
This healthy salad can be packed for a quick work lunch or a weekend picnic. Loaded with veggies, quinoa, grilled chicken and leafy greens, this fresh and delicious meal is full of vitamins and protein. Perfectly layered in a Mason jar, your lettuce and vegetables will remain nice and crisp until you're ready to dig in. Once you've mastered this recipe, mix and match your favourite vegetables, proteins and greens to make any salad you want. They are easy to assemble and can be stored in the fridge for up to five days. Recipe courtesy of walmart.ca/discoverfresh.
Provided by Mary Jenny
Categories Chicken
Time 5m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Whisk 2⁄3 cup extra virgin olive oil with 1/4 cup orange juice, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard and 1/8 tsp salt. Set aside.
- Layer a Mason jar with button mushrooms, quinoa, asparagus, chicken, tomatoes and peppers. Top with leaf lettuce. Drizzle with dressing, put on lid and shake before serving.
Nutrition Facts : Calories 1339.7, Fat 144.8, SaturatedFat 19.9, Sodium 471.8, Carbohydrate 12.7, Fiber 0.6, Sugar 10.1, Protein 1.2
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BALSAMIC GRILLED CHICKEN COBB SALAD
From gimmedelicious.com
5/5 (4)Total Time 45 minsCategory SaladCalories 673 per serving
- First, prep the chicken. In a large bowl, combine the olive oil, balsamic, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Whisk until smooth. Add the chicken breasts, turning once to coat in the marinade. Cover bowl and transfer to the fridge for at least 20 minutes and up to 4 hours.
- When ready to cook, discard marinade and grill the chicken to an internal temperature of 165 degrees F. Set chicken aside and slice when slightly cooled.
- To make the dressing, combine all dressing ingredients in a small jar with a tight-fitting lid. Cover, shake well, and set aside until ready to serve. Dressing can be stored in the fridge for as much as 1 week.
- To assemble the salads, lay lettuce out on a platter or individual salad plates. Top with bacon, eggs, tomatoes, carrots, avocado, onion, and sliced chicken, laying ingredients out in rows for a traditional Cobb salad look. Sprinkle on cheese and drizzle on dressing, if desired, or serve with those on the side.
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5/5 (1)Total Time 13 minsCategory Chicken RecipesCalories 193 per serving
- Season the chicken with 1/2 teaspoon of salt, some black pepper, and garlic powder. Transfer to a container and drizzle 3 tablespoons of extra virgin olive oil and 3 tablespoons of balsamic vinegar over the chicken, turning them over a few times to coat both sides. Cover and chill the chicken for at least 30 minutes or more.
- Remove the container with chicken from your refrigerator, let it rest on your counter for at least 15 to 20 minutes before you start to grill them.
- On a large serving platter, make a layer of crisp cold red lettuce. Scatter cherry tomatoes on top and season with some salt, black pepper, and a little garlic powder. Then drizzle with extra virgin olive oil over the entire platter. Set it aside.
- Now you are ready to grill the chicken. In a large non-stick skillet, heat on high heat. Add the chicken to the skillet, and including all the marinade. Grill the chicken for a few minutes, about 3 minutes.
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