Anna Pumps Grilled Chicken Salad Recipes

GRILLED CHICKEN SALAD

Grilled Chicken Salad image

A few years back, I was looking for a simple yet delicious salad for a picnic for my boyfriend and myself. Now that guy is my husband, and we still enjoy going on picnics and dining on this grilled chicken salad. It's perfect as a meal or side. -Juli Stewart, Coppell, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 package (16 ounces) elbow macaroni, ziti or spiral pasta
6 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons lemon juice
2-1/2 cups sliced celery
1 medium red onion, chopped
1 medium sweet red pepper, chopped
1/4 cup minced fresh dill or 5 teaspoons dill weed
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
2 tablespoons Dijion mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
Leaf lettuce
Snipped fresh dill, optional

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.

Nutrition Facts : Calories 689 calories, Fat 33g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 460mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.

ANNA PUMP'S GRILLED CHICKEN SALAD RECIPE

Anna Pump's Grilled Chicken Salad Recipe image

Provided by á-174942

Number Of Ingredients 21

Ingredients

MARINADE:
1 tablespoon Asian sesame oil
1 1/2 tablespoons soy sauce
Juice of 1/2 lemon
1/2 teaspoon dried red-pepper flakes
2 teaspoons Dijon mustard
1/4 cup dry white wine
1 large garlic clove minced
3 pounds boneless skinless chicken breast halves
DRESSING:
1 garlic clove
1 tablespoon Asian sesame oil
2 tablespoons soy sauce
2 tablespoons sherry vinegar
1/3 cup olive oil
SALAD:
1/2 cup thinly-sliced red onion rings
1 1/2 cups sugar snap peas
1/4 cup dried cranberries
1/2 teaspoon freshly-ground black pepper
1 bunch fresh arugula leaves

Steps:

In a bowl, whisk together the marinade ingredients and pour over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator. Grill chicken on a well-oiled grill over hot coals or under a broiler, turning the pieces until just cooked through, about 4 to 5 minutes per side. (Discard any leftover marinade.) Cut chicken into bite-sized strips and place in a large bowl. Using a food processor, puree the dressing ingredients until smooth; pour over the chicken. Add onion rings, snap peas and cranberries. Season with pepper. Toss to blend. Add the arugula and toss lightly. This recipe yields 6 servings. Per serving: 350 calories, 10g carbohydrate, 35g protein, 18g fat, 90mg cholesterol.

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