Grilled Chicken Citrus Salad Recipes

CITRUS GRILLED CHICKEN SALAD (FOR LEFTOVER GRILLED CHICKEN)

Steps:

• Pulse grilled boneless skinless chicken into food processor in 2 batches.
• In a mixing bowl, combine melted marmalade, mayonnaise, sour cream, salt and pepper.
• Add chicken and stir to combine. Test to see if more salt or mayonnaise is needed.
• Toast coconut in 400F oven. Remove, stir and replace. When done, immediately transfer to to a large plate.
• When ready to serve:.
• Slice avocados in half and remove pits.
• Using a large spoon, carefully remove avocados from skin and place in top of 2 lettuce leaves. Dash salt over avocados.
• Spoon chicken salad into avocado halves.
• Sprinkle with toasted coconut.

CITRUS GRILLED CHICKEN SALAD

Steps:

• In small bowl, combine marmalade, lemon juice and mustard; reserve 2/3 cup mixture.
• Prepare and heat grill until coals turn gray or follow directions for gas or electric grill.
• Grill chicken until tender, about 10 minutes per side, basting frequently with 1/3 cup lemon-juice mixture.
• Arrange spinach, oranges and onion on 4 individual serving plates.
• Slice each chicken breast crosswise; place on top of salads.
• Drizzle with remaining 2/3 cup lemon-juice mixture.

GRILLED CHICKEN SALAD TOSTADA WITH CITRUS VINAIGRETTE

Steps:

• Chicken: Preheat oven to 375 degrees.
• Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170ºF. Remove from grill.
• While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
• Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
• When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
• Vinaigrette:.
• Mix all ingredients together. Refrigerate drizzle salad before serving.

GRILLED CITRUS CHICKEN

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 2 hours but no longer than 24 hours.
• Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning chicken and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
• Heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken.

GRILLED CHICKEN WITH CITRUS SALSA

Steps:

• In a shallow bowl, combine 1/4 cup of each of the lime juice, olive oil, and jalapeno slices. Rub chicken with salt and pepper, add to marinade. Add a dash of tequila. Marinate for at least half an hour.
• In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
• Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from grill and let stand 5 minutes.
• Divide greens among four plates. Slice chicken and arrange on top of greens. Spoon salsa over each salsa and serve immediately.