Grilled Chicken And Vegetable Salad Recipes

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Steps:

• Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GRILLED CHICKEN SALAD WITH SPRING VEGETABLES

Steps:

• Viniagrette: Whisk together all ingredients and set aside.
• Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil.
• Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
• Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.
• Line plates with bibb lettuce and place chicken salad on top

CRACKER BARREL GRILLED CHICKEN AND FRESH VEGETABLE SALAD

Steps:

• In bowl, stir together corn relish ingredients and mix thoroughly. Refrigerate for at least three hours to marry flavors.
• Whisk together all of the vinegars, orange juice, Dijon mustard, garlic, onion, salt and black pepper in a large bowl; Add oil in a slow stream, whisking until emulsified. Set aside.
• In bowl, toss cucumbers and onions with 1/2 cup of the country vinaigrette. Chill for at least one hour.
• In a saucepan, place eggs, and add cold water to cover. Bring eggs to a rolling boil; immediately cover and remove from heat. Let eggs stand, covered, for 17 minutes.
• Drain, and place eggs in ice water for 10 minutes before peeling or cool running under continuously running cold water. Peel eggs, pat dry, and cut in half lengthwise. Remove yolks, and place in medium bowl, mashing with a fork to a fine crumble.
• Add mayonnaise, mustard, lemon juice, salt and pepper to yolks and mix vigorously until well combined. Pipe or spoon filling into halves. Garnish with a sprinkle of paprika. Chill until ready to serve.
• Season chicken tenderloins with kosher salt and black pepper. Spray nonstick skillet with nonstick spray, add olive oil and heat to medium high. Add seasoned chicken and sear until done turning once (6-8 minutes).
• When ready to serve, divide prepared salad into 4 large salad plates. Spoon onto each serving plate the following: 1/2 cup cucumber and onion salad, 1/3 cup corn relish, 1/2 cup grape tomatoes, 2 thick slices of vine ripe tomatoes and 2 deviled eggs. Top with hot seared chicken, and serve immediately.

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
• Prepare grill.
• Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
• Combine all ingredients for the vinaigrette, with a whisk.
• Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.