Bbq Chicken Green Salad With Zucchini Peppers Recipes

GRILLED CHICKEN AND MIXED GREENS SALAD

Grilled Chicken and Mixed Greens Salad image

Finding foods that my husband will eat is sometimes a challenge. I came up with this salad in an effort to duplicate one of his favorite restaurant dishes. He ate very bite!

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 tablespoons unsweetened pineapple juice
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon pepper
2 pounds boneless skinless chicken breasts, julienned
8 cups torn mixed salad greens
2 large tomatoes, chopped
3/4 cup pineapple tidbits
4 green onions, sliced
Oil and vinegar salad dressing, optional

Steps:

In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

Nutrition Facts : Calories 383 calories, Fat 9g fat (0 saturated fat), Cholesterol 159mg cholesterol, Sodium 381mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 58g protein. Diabetic Exchanges

ZUCCHINI-CHICKEN SALAD

Zucchini-Chicken Salad image

Make this Zucchini-Chicken Salad with ease ahead of time, and enjoy your time with your favorite folks before you all enjoy this great recipe.

Provided by My Food and Family

Categories Home

Time 3h25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 cups shredded cooked chicken
1 zucchini, chopped
2 thin carrots, peeled, thinly sliced
1 stalk celery, chopped
4 green onions, sliced
2 Tbsp. dried cranberries
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. COUNTRY TIME Lemonade Starter Classic Lemonade Drink Mix
1/4 tsp. pepper
8 cups loosely packed torn mixed salad greens

Steps:

Combine first 6 ingredients in large bowl.
Mix mayo, mustard, drink mix and pepper until blended. Add to chicken mixture; mix lightly.
Refrigerate 3 hours.
Serve chicken salad over salad greens.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

GRILLED-CHICKEN-AND-ZUCCHINI SALAD

Grilled-Chicken-and-Zucchini Salad image

A quick marinade in garlicky, dill-flecked yogurt before grilling turns chicken cutlets super flavorful in this chicken and zucchini salad. They're served at dinner alongside an even faster-to-make romaine-and-radish salad, plus flame-kissed planks of zucchini brightened with lemon zest.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 55m

Number Of Ingredients 10

Ingredients

1/2 cup plain yogurt (not Greek)
1 clove garlic, minced (1 teaspoon)
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon chopped fresh dill, plus 1/4 cup packed dill sprigs
Kosher salt and freshly ground pepper
8 chicken cutlets (about 1 1/4 pounds)
3 medium zucchini (about 1 pound), cut lengthwise into 1/2-inch-thick planks
1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh juice
1 romaine-lettuce heart, thinly sliced crosswise (4 cups)
6 globe radishes, cut into 1/2-inch wedges (3/4 cup)

Steps:

Preheat grill to medium-high. Stir together yogurt, garlic, 1 tablespoon oil, and chopped dill; season with salt and pepper. Add chicken; toss to combine. Let stand 15 minutes. Toss zucchini with 1 tablespoon oil and zest; season with salt and pepper.
Brush grill with oil. Grill chicken and zucchini until chicken is just cooked through and zucchini are charred in spots and tender, 2 to 3 minutes per side for chicken and 4 to 6 minutes per side for zucchini.
Toss lettuce, radishes, and dill sprigs with remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Serve chicken and zucchini with salad.

ZUCCHINI AND PEPPER SALAD

Zucchini and Pepper Salad image

Make a big batch of this and eat it for 2 or 3 days in a row, as it keeps well. Sprinkle with a crumbly white cheese before serving or eat plain.

Provided by CatlingMex

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 medium zucchini (about 8 inches)
1 small green pepper
1 small red pepper
1/4 cup onion, chopped (or thinly sliced)
1/4 cup sugar
1 tablespoon cooking oil
1/4 cup white vinegar

Steps:

Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
Stir together zucchini, peppers, and onion.
In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
Pour dressing over veggies and toss gently.
Cover and chill a few hours or overnight.
Stir before serving with a slotted spoon so that the excess dressing runs off.

BBQ CHICKEN GREEN SALAD WITH ZUCCHINI & PEPPERS

BBQ Chicken Green Salad with Zucchini & Peppers image

Here's an easy main-dish salad they're sure to love, with BBQ sauce-brushed chicken breasts and grilled zucchini and peppers on a bed of mixed greens.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings, about 3 cups each

Number Of Ingredients 7

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
2 red peppers, quartered
1 large zucchini, quartered
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
1/2 cup KRAFT Original Barbecue Sauce
6 cups torn mixed salad greens
1 cup KRAFT Natural Three Cheese Crumbles

Steps:

Heat grill to medium-high heat.
Place chicken, peppers and zucchini on grill grate. Brush evenly with 1/4 cup dressing.
Grill 12 to 16 min. or until chicken is done (165°F), turning occasionally and brushing chicken with barbecue sauce for the last few minutes of the grilling time.
Slice vegetables and chicken. Arrange over greens on serving platter. Sprinkle with cheese. Drizzle with remaining dressing.

Nutrition Facts : Calories 430, Fat 20 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g

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