GRILLED-CHICKEN-AND-ZUCCHINI SALAD
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
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.
GRILLED CHICKEN AND MIXED GREENS SALAD
A refreshing and nutritious go-to summer salad with mixed greens, toppings and grilled chicken with balsamic dressing.
Provided by Kristina Jug
Categories Salad
Number Of Ingredients 13
Steps:
- First things first. If you are not using a pre-grilled chicked file, then first season your chicken and put it in a hot pan to grill on both sides for a couple of minutes. Remove from heat and set aside to cool, then cut into smaller bites.
- Cut the stale bread slice into cubes and put into the pan to toast for a couple of minutes. When toasted, set aside to cool.
- Wash and drain the mixed greens. Use any kind of lettuce you like, or a mixture of it.
- Peel and slice the cucumber. Wash and slice your bell pepper (I had a light-green variety in my garden). Peel the carrot and cut into thin slices (or grate it). Cut cherry tomatoes in half.
- For the dressing, pour in a bowl or small jar olive oil and balsamic vinegar (1:3 ratio), add a squeeze of lemon juice or water, a small pinch of salt and some pepper. Mix well with a whisk or shake in a jar until well combined.
- Assemble your salad. In a bowl, place your washed salad greens, cucumber and bell pepper slices, halved cherry tomatoes, carrot sticks and a tablespoon of canned corn. Add chicken bites and bread crutons.
- Top the salad with some shaved parmesan cheese and the balsamic dressing.
SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL
In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
- In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
- Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.
GRILLED CHICKEN AND ZUCCHINI SALAD
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Combine the mustard and vinegar, beating them together until blended. Beat in the olive oil.
- Brush the chicken and zucchini with half this mixture. Preheat grill or broiler.
- Grill or broil the chicken and zucchini until the zucchini are lightly seared but still crisp and the chicken is cooked through. (The zucchini will take less time than the chicken.)
- Slice the zucchini thin and place in a bowl. Toss with the rest of the mustard, oil and vinegar mixture.
- When the chicken is done, allow it to cool briefly, then remove the bones and, if desired, the skin. Cut the chicken into slivers. Toss with zucchini and dressing. Season to taste with salt and pepper, add basil, toss again, serve on bed of lettuce.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 821 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED ZUCCHINI PEPPER SALAD
Provided by Ruth Cousineau
Categories Salad Appetizer Side Quick & Easy Backyard BBQ Lunch Vinegar Bell Pepper Summer Grill Grill/Barbecue Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure , or heat a 2-burner grill pan over medium heat until hot.
- Toss vegetables with 2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until tender, 6 to 8 minutes total. If using grill pan, grill in batches, 10 to 15 minutes per batch. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces. Cut zucchini crosswise into 1-inch pieces.
- Whisk together vinegar, brown sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend.
GRILLED CHICKEN AND MIXED GREENS SALAD
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
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
BBQ CHICKEN GREEN SALAD WITH ZUCCHINI & PEPPERS
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
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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