GRILLED BALSAMIC CHICKEN OVER GREENS
Perfectly grilled chicken served on a bed of mixed greens with olives and shredded Parmesan make a great bistro-style dish for four.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Pour 1/2 cup dressing over chicken in shallow glass dish. Refrigerate 15 min. to marinate, turning after 7 min. Remove chicken from marinade; discard marinade.
- Grill chicken 5 to 7 min on each side or until done (165ºF). Cut into strips.
- Toss greens, peppers and olives in large bowl. Top with chicken. Drizzle with remaining dressing; sprinkle with cheese.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 770 mg, Carbohydrate 10 g, Fiber 3 g, Sugar 5 g, Protein 30 g
GRILLED BALSAMIC CHICKEN BREAST
A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
- Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
- Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
- Remove chicken from marinade and discard used marinade.
- Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 548.3 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 29.9 g, Fiber 0.6 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1425.2 mg, Sugar 43.7 g
MEDITERRANEAN GRILLED CHICKEN & GREENS
Any chicken entree that's this easy and yummy is a win-win for me. And it's healthy, too! -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°., In a large bowl, combine greens, tomatoes, feta cheese and olives. Drizzle with vinaigrette; toss to coat. Slice chicken; serve with salad.
Nutrition Facts : Calories 282 calories, Fat 11g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 717mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING
Categories Chicken Leafy Green Olive Poultry Fall Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
- Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
- Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.
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GRILLED HONEY BALSAMIC CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
5/5 (9)Total Time 20 minsCategory Dinner, Main CourseCalories 191 per serving
- In a ziplock bag, add chicken, olive oil, salt, pepper, paprika, and onion powder. Make sure the chicken is completely coated in the seasonings.
- In a small mixing bowl, whisk together honey, balsamic vinegar, ketchup, and garlic. Pour half of the sauce into the bag and let marinate for at least 30 minutes.
- Place reserved sauce in a small saucepan and allow to deglaze for 2-3 minutes over medium high heat. Brush sauce on top of chicken.
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From bhg.com
Total Time 1 hr 27 minsCalories 150 per serving
- Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade: Stir together 1/2 cup of the vinaigrette, the garlic, and crushed red pepper. Pour marinade over the chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
- Drain chicken, reserving marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the reserved marinade halfway through grilling time. Discard any remaining marinade.
- Arrange greens on four dinner plates. Cut grilled chicken into strips. Arrange chicken on top of greens. Serve with remaining 1/4 cup vinaigrette. Makes 4 servings.
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