Grilled Chicken Salad Restaurant Style Recipes

Steps:

• 1. Prepare the salad with the lettuce, onions, and tomato wedges. Set in the fridge while you cook the chicken.
• 2. Place the chicken breast on indoor or outdoor grill and cook one side, about 5 or 6 minutes. The temperature is about 400° on an outside grill.
• 3. Turn over and brush with butter. Sprinkle 2 seasonings on it and continue cooking until just done; no longer, or it will dry out.
• 4. Remove from heat and lay on cutting board. & Let sit a few minutes for the juices to redistribute.
• 5. Now, cut the chicken breast on an angle in strips and place on cold salad while still warm. (Refer to picture.)
• 6. Garnish with the shredded cheese and then a small amount of your favorite salad dressing. I like either ranch or 1000 Island on mine. Top with croutons & real bacon bits.
• 7. Enjoy!

Steps:

• In a small bowl, whisk the first nine ingredients. Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining vinaigrette until serving., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. Cut into strips. , In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat.

Steps:

• Cook pasta according to package directions. Grill chicken, uncovered, over medium heat until juices run clear, 5-8 minutes on each side. Remove from grill to a rimmed platter. Sprinkle with lemon juice; let stand 10 minutes. Drain pasta; rinse with cold water., Remove chicken from platter to a cutting board and cut into strips; pour juices into a large bowl. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Gradually whisk in oil. Add pasta, celery, onion, red pepper and dill; toss to coat. Arrange pasta over lettuce-lined plates. Top with chicken. If desired, sprinkle with dill.