Beyond Grilled Chicken Salad Recipes

LEMON HERB MEDITERRANEAN CHICKEN SALAD

Steps:

• Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
• Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
• Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
• Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

BEYOND GRILLED CHICKEN SALAD

Steps:

• DRESSING: In a small container with a lid, combine dressing ingredients; cover and shake well; set aside for about 1 hour.
• SALAD: Sprinkle breasts with steak sauce; let rest for 15-30 minutes.
• Toast the pine nuts in a cast-iron skillet or in the oven--to golden brown; set aside.
• Grill or broil chicken breasts (12-15 minutes) until tender and no longer pink--turning once; cool slightly.
• Arrange greens on four plates, top with grapes, cheese and nuts.
• Slice each breast width-wise, arrange on each salad.
• Shake dressing agrain and drizzle over each salad.
• SUBSTITUTIONS: Other nuts will do fine for the pine-nuts. Try Bleu cheese instead of the Feta--it's a whole different salad then!

GRILLED CHICKEN SALAD

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.