Grilled Chicken Salad With Gazpacho Dressing Recipe 475 Recipes

GRILLED CHICKEN SALAD WITH WARM MUSTARD DRESSING

Steps:

• In a large bowl, combine the first eight ingredients. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings. , Grill chicken and onion, covered, over medium heat for 12 minutes or until a thermometer reads 170°. Cut chicken into 1/2-in. slices. , In a large bowl or on salad plates, layer the romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad.

GRILLED CHICKEN SALAD

Steps:

• Signature Sauce:
• Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl.
• Application Recipe:
• Remove 1/3 cup Signature Sauce and reserve.
• Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well. Place in refrigerator and let marinate, turning occasionally, for at least an hour.
• Preheat outdoor grill to medium.
• Remove chicken from marinade, discarding marinade. Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.)
• Remove chicken to a cutting board, tenting with foil to keep warm while it rests for about 5 minutes
• While chicken is resting, toss greens and cucumber slices with the reserved marinade mixture that has NOT been used to marinate the chicken, then divide greens evenly among 4 serving plates.
• Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices. Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves.