GRILLED CHICKEN WITH SHREDDED MESCLUN SALAD
Categories Salad Chicken Leafy Green Tomato Lime Basil Summer Grill/Barbecue Shallot Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 10
Steps:
- Prepare chicken and salad:
- Whisk together lime juice, honey, red pepper flakes, and 3/4 teaspoon salt in a large bowl and add oil in a slow stream, whisking.
- Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.
- Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken. Put remaining lime vinaigrette in a small airtight container and reserve for lettuce wraps (recipe follows).
- Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
- When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.
- Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.
- To cook chicken using a gas grill:
- Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
- Sear chicken on lightly oiled grill rack, covered with lid, turning frequently, until well browned, about 6 minutes total.
- Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes.
- Toss grilled chicken with lime vinaigrette:
- Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.
- Assemble salad:
- Toss together mesclun, basil, tomato mixture, and salt to taste. Drizzle some lime vinaigrette from bowl over chicken and serve with mesclun salad.
MESCLUN SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Salad Dressing Vinegar Healthy Shallot Lettuce Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.
GRILLED TANDOORI-SPICED CHICKEN BREASTS OVER MESCLUN SALAD
Categories Salad Blender Food Processor Chicken Leafy Green Marinate Yogurt Low Cal Backyard BBQ Grill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make marinade:
- In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients.
- With a sharp paring knife make three 1/2-inch-deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.
- Prepare grill.
- Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on each side, and transfer to a platter. Let chicken stand while preparing salad.
- In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclun and toss lightly.
- Slice chicken 1/4 inch thick and serve over salad.
CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO
This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.
Provided by Angel
Categories Salad
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Stir chicken, bacon, tomato, and celery together in a bowl.
- Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
- Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 7.5 g, Cholesterol 71.4 mg, Fat 37.3 g, Fiber 4.2 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 395 mg, Sugar 1.9 g
WARM CHICKEN SALAD
This chicken salad recipe makes a lovely main meal for a hot day, or take some to work and be the envy of your colleagues
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.
- Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.
Nutrition Facts : Calories 625 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.88 milligram of sodium
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