Grilled Chicken Salad Restaurant Style Recipes

GRILLED CHICKEN CAESAR SALAD

Steps:

• Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

SALAD WITH GRILLED CHICKEN

Steps:

• In a small bowl, whisk the first nine ingredients. Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining vinaigrette until serving., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. Cut into strips. , In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat.

GRILLED CHICKEN SALAD, RESTAURANT STYLE

Steps:

• 1. Prepare the salad with the lettuce, onions, and tomato wedges. Set in the fridge while you cook the chicken.
• 2. Place the chicken breast on indoor or outdoor grill and cook one side, about 5 or 6 minutes. The temperature is about 400° on an outside grill.
• 3. Turn over and brush with butter. Sprinkle 2 seasonings on it and continue cooking until just done; no longer, or it will dry out.
• 4. Remove from heat and lay on cutting board. & Let sit a few minutes for the juices to redistribute.
• 5. Now, cut the chicken breast on an angle in strips and place on cold salad while still warm. (Refer to picture.)
• 6. Garnish with the shredded cheese and then a small amount of your favorite salad dressing. I like either ranch or 1000 Island on mine. Top with croutons & real bacon bits.
• 7. Enjoy!