GRILLED CHICKEN SALAD WITH WARM MUSTARD DRESSING
"This tasty salad is fast to assemble, and cleanup's a breeze," assures Dawn Davidson of Thornton, Ontario. "Serve with the warmed dressing and crusty bread or rolls, and you have a complete meal that the whole family is sure to love."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings. , Grill chicken and onion, covered, over medium heat for 12 minutes or until a thermometer reads 170°. Cut chicken into 1/2-in. slices. , In a large bowl or on salad plates, layer the romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad.
Nutrition Facts : Calories 126 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 248mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
EASY PINEAPPLE CHICKEN
An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!
Provided by Natasha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
- Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
- Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g
SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
- Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
- Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
- Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
- For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
- Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
- Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
- Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.
CHICKEN STRAWBERRY SPINACH SALAD
This pretty spinach salad, topped with grilled chicken, strawberries and almonds, features a delectably sweet poppy seed dressing. Made in moments, it's a refreshing lunch or light supper for two. -Ginger Ellsworth, Caldwell, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes., In a large salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds.
Nutrition Facts : Calories 438 calories, Fat 22g fat (3g saturated fat), Cholesterol 104mg cholesterol, Sodium 386mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 39g protein.
GRILLED CHICKEN AND PINEAPPLE SALAD
I frequently prepare this fabulous, filling salad for supper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 2 tablespoons juice. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. Brush some over pineapple slices; set aside. , Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until a thermometer reads 170°. Slice into strips. , Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing.
Nutrition Facts : Calories 331 calories, Fat 12g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
GRILLED PINEAPPLE SALAD
Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish.
Provided by S-Zirl
Categories Salad
Time 3h25m
Yield 8
Number Of Ingredients 14
Steps:
- Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
- Preheat outdoor grill for medium-high heat and lightly oil the grate.
- Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
- Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
- Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 52.1 g, Cholesterol 68.3 mg, Fat 13.1 g, Fiber 3.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 706.4 mg, Sugar 39.9 g
GRILLED CHICKEN ON SPINACH
Make and share this Grilled Chicken On Spinach recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the first 8 ingredients.
- Rub all over the chicken.
- Grill over medium coals for 8 minutes per side.
- In lg skillet, saute onion and garlic in oil for 1 minute.
- Add mushrooms, cook and stir for 2 minutes.
- Add spinach and saute for 3 more minutes.
- Place spinach on plates, top with chicken.
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GRILLED CHICKEN SALAD WITH SPICY PINEAPPLE DRESSING
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5/5 (2)Estimated Reading Time 4 minsServings 4Total Time 25 mins
- Lightly oil the grates of an outdoor gas grill and preheat to high. (Or preheat a lightly oiled grill pan over high heat)
- While the grill heats, lay the chicken breasts between two sheets of plastic wrap, and pound to an even 1/2" thickness. Sprinkle evenly on both sides with chili powder, salt and pepper. Cook on preheated grill for 3 minutes on each side or until juices run clear and centre is no longer pink. Transfer to a cutting board, and let rest for 5 minutes before cutting into thin slices. Set aside to cool completely.
- Next, prepare the dressing. In a blender or food processor, combine pineapple, cilantro, orange juice, honey, vinegar, jalapeno and garlic. Process until smooth. With the blender still running, slowly pour in the olive oil in a thin stream, and process until emulsified and smooth.
- To assemble the salads, toss the salad greens, peppers, red onion and cucumbers with 3/4 cup dressing until evenly coated. Divide salad evenly among 4 plates, then top each one with an equal amount of sliced chicken and avocado. Drizzle with remaining dressing, then serve immediately.
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