Grilled Mini Chicken Ball Salad With Oven Dried Tomatoes Recipes

Steps:

• Prepare a hot grill. Soak wooden skewers for 5 minutes to prevent them from burning.
• Skewer each ball in the center using 3 balls per skewer. Place the skewers on the hot grill and cook, turning them so that the balls are hot and charred on all sides, for about 5 minutes total.
• Meanwhile, combine the watercress, cherry tomatoes, beans, and onions in a large bowl. Dress with the apple cider vinaigrette, making sure to lightly toss the salad mixture but thoroughly incorporate the dressing.
• Transfer the salad to a large platter or individual bowls and top with the hot chicken balls.
• Oven-Dried Cherry Tomatoes
• Preheat the oven to 275°F.
• Combine the cherry tomatoes, thyme, garlic, salt, and olive oil in a large mixing bowl and toss to thoroughly coat the tomatoes.
• Spread out the tomatoes on a large rimmed baking sheet. Bake until the tomatoes are shriveled and sweet but not browned, about 1 1/2 hours. Rotate the pan every 30 minutes for even cooking.

Steps:

• Coat the chicken breast with olive oil and season with salt and pepper.
• Arrange on grill and cook until cooked through.
• Remove chicken breast from grill and set aside to cool.
• When cool enough to handle, thinly slice the breasts.
• Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts.
• Mix well to combine, season to taste with salt and pepper.
• Serve or store covered in fridge for up to a day.
• For the pesto.
• Combine basil, garlic, pine nuts and salt in a blender or food processor.
• Process until pureed.
• Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy.
• Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.

Steps:

• Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
• In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
• Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

Steps:

• Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
• On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
• When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
• Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.