Summerchickensalad Recipes

Steps:

• In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine., Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios.

Steps:

• In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired.

Steps:

• For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
• Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
• Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
• For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
• Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
• Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.

Steps:

• Make vinaigrette:
• Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil in a slow stream, whisking until emulsified. Whisk in chives.
• Make radish-cucumber salad:
• Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
• While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
• Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
• Transfer to a large bowl and chill, uncovered, about 20 minutes.
• Make chickpea salad:
• Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
• Cook green beans:
• Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.
• Grill mushrooms and chicken:
• Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
• Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
• Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.
• Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
• Dress salads and assemble dish:
• Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
• Stir mint into chickpea salad.
• Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.
• Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
• Toss lettuce with 1 tablespoon vinaigrette.
• Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.

Steps:

• Combine chicken, celery, and garlic in bowl.
• Add soy sauce, oil, vinegar and salt; toss lightly.