Grilled Chicken Citrus Salad Recipes

EASY GRILLED CHICKEN WITH CITRUS MARINADE

Steps:

• Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
• Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
• Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
• Serve chicken with reserved marinade spooned over.

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.

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.