Grilled Chicken Salad Recipes

Steps:

• Using a sharp knife cut 3-4 diagonal slits in each cutlet.
• Place onto a lined small baking pan.
• Combine marinade ingredients and pour over chicken cutlets.
• Place on oven rack 8-10 inches away from top.
• Grill for 10-12 minutes, turning every few minutes.
• Remove from oven, cover, and let sit for ½ hour.
• Combine salad ingredients.
• Combine all dressing ingredients well by hand.
• Pour over salad ½ hour before serving.
• When chicken is cool, cut into strips.
• Toss salad with dressing and chicken.

Steps:

• Signature Sauce:
• Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl.
• Application Recipe:
• Remove 1/3 cup Signature Sauce and reserve.
• Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well. Place in refrigerator and let marinate, turning occasionally, for at least an hour.
• Preheat outdoor grill to medium.
• Remove chicken from marinade, discarding marinade. Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.)
• Remove chicken to a cutting board, tenting with foil to keep warm while it rests for about 5 minutes
• While chicken is resting, toss greens and cucumber slices with the reserved marinade mixture that has NOT been used to marinate the chicken, then divide greens evenly among 4 serving plates.
• Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices. Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves.

Steps:

• Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

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.

Steps:

• In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.

Steps:

• Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
• Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.

Steps:

• In a medium sized bowl add diced apple, and one tablespoon of lemon juice. Stir lemon juice into apples coating them well. This will help keep the apples from turning brown. Add chicken, sliced grapes, diced celery, and pecans. Mix well until everything is mixed through. Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise. Add salt and pepper to taste. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.
• To prepare sandwich like Arby's use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich.
• While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant. Allow the pecans to cool completely before preparing the chicken salad.
• In a medium sized bowl add diced apple, and one tablespoon of lemon juice. Stir lemon juice into apples coating them well. This will help keep the apples from turning brown. Add chicken, sliced grapes, diced celery, and pecans. Mix well until everything is mixed through. Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise. Add salt and pepper to taste. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.
• To prepare sandwich like Arby's use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich.
• While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant. Allow the pecans to cool completely before preparing the chicken salad.