Mesquite Chicken Salad Recipes

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:

• Make the rub: in a bowl, combine all the rub ingredients; set aside.
• Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
• Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
• Remove the backbones and cut each chicken in half.
• Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.
• Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
• Follow your grill's instructions for using wood chips; grill the chicken halves skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, about 1 ¼ hours.
• Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.
• Serve warm with the sauce on the side.

Steps:

• In a large skillet pour in the jar of pineapples with juices and add chicken breast.
• Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
• Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
• Evenly divide first mushrooms and then ham onto the top each breast.
• Top each breast with a thick slice of Monterey Jack cheese.
• Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).