Grilled Chicken Salad With Apples And Roquefort Recipes

CHICKEN SALAD WITH APPLES

Steps:

• In a large mixing bowl, whisk together mayonnaise, maple syrup, mustard, dill, and salt and pepper until well combined.
• Add chicken, apple, walnuts, and cheese to bowl, and stir to combine.

CHICKEN & APPLE SALAD WITH GREENS

Steps:

• In a large bowl, whisk the vinaigrette ingredients until blended. Add chicken, apples and onion; toss to coat. Just before serving, place greens on a large serving plate; top with chicken mixture. Sprinkle with walnuts.

GRILLED APPLE TOSSED SALAD

Steps:

• For dressing, whisk together first 8 ingredients. In a bowl, toss apples with 1/4 cup dressing. Let stand 10 minutes., Place apple slices on a grill rack over medium heat; reserve marinade left in bowl. Grill apples, covered, until tender and lightly browned, 3-4 minutes per side, brushing with reserved marinade., To serve, toss greens with remaining dressing. Top with grilled apples, walnuts and cheese.

CHICKEN ALFREDO WITH GRILLED APPLES

Steps:

• Sprinkle both sides of chicken with chicken seasoning. In a small bowl, toss apple wedges with lemon juice., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat 5-8 minutes on each side or until a thermometer reads 165°. Grill apple, covered, over medium heat 2-3 minutes on each side or until lightly browned. Top chicken with provolone cheese; cook, covered, 1-2 minutes longer or until cheese is melted., Serve chicken with Alfredo sauce and apple. Sprinkle with blue cheese.

GRILLED ROMAINE SALAD WITH APPLES, BACON AND ROQUEFORT DRESSING

Steps:

• To make dressing:.
• Combine the cheese, vinegar and shallots in the bowl of a food processor and blend until smooth.
• Gradually add the olive oil and salt and pepper.
• Makes about 11/2 cups.
• (Keep unused portion refrigerated).
• To make salad:.
• Fry bacon until crisp, drain on paper towels.
• Preheat grill to very high heat.
• Remove outer leaves from the lettuce and trim off the top 2 to 3 inches and bottom.
• Cut the lettuce in half lengthwise.
• Brush the lettuce with olive oil on all sides and season with salt and pepper.
• Place the lettuce cut side down on the grill until good grill marks appear, about 2 to 3 minutes.
• Flip the lettuce and grill the other side until the romaine is lightly caramelized and warmed through, but still crisp in the center, about 1 minute longer.
• Remove the stems from the letuce and arrange each half on a plate.
• Scatter with bacon, apples and cheese.
• Drizzle about 1/4 cup of the dressing over each plate.
• Serve immediately.

CHICKEN SALAD WITH APPLES, GRAPES, AND WALNUTS

Steps:

• Toss shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl.
• Whisk vanilla yogurt, salad dressing, and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad.

APPLE CHICKEN SALAD

Steps:

• In a small bowl, combine first seven ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad.

GRILLED APPLE CHICKEN

Steps:

• In a small bowl, combine the first six ingredients. Set aside 1/3 cup juice mixture. Add oil to the remaining juice mixture; pour into a large resealable bag. Add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate reserved juice mixture., Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear, basting occasionally with reserved juice mixture.

GRILLED CHICKEN AND APPLE SALAD

Steps:

• Brush grill rack with vegetable oil. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning often, until chicken is golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut. Refrigerate chicken; continue with step 2.
• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well.
• Stir Seasoning mix, mayonnaise and apple juice in large bowl.
• Cut chicken into 2x1/2-inch strips. Stir chicken, pasta and apple into seasoning mixture. Just before serving, toss with Croutons and Parmesan Topping; sprinkle with chopped pecans. Cover and refrigerate leftovers.