Grilled Chicken Tomato And Baby Greens Salad With Blue Cheese Recipes

GRILLED CHICKEN AND MIXED GREENS SALAD

Steps:

• In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

GRILLED CHICKEN, TOMATO AND BABY GREENS SALAD WITH BLUE CHEESE

Steps:

• Heat grill to medium-high heat.
• Brush chicken with oil; season with salt and pepper, to taste. Grill 8 to 12 minutes or until no longer pink in the center (165 degrees F), turning once. Cool chicken enough to handle; slice into thin strips.
• Combine salad blend, tomatoes from pouch, cooked sliced chicken, avocado, bacon, egg and blue cheese in large bowl. Toss with blue cheese dressing, to taste.

GRILLED CHICKEN, TOMATO AND BABY GREENS SALAD WITH BLUE CHEESE

Steps:

• Heat grill to medium-high heat.
• Brush chicken with oil; season with salt and pepper, to taste. Grill 8 to 12 minutes or until no longer pink in the center (165 degrees F), turning once. Cool chicken enough to handle; slice into thin strips.
• Combine salad blend, tomatoes from pouch, cooked sliced chicken, avocado, bacon, egg and blue cheese in large bowl. Toss with blue cheese dressing, to taste.

GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING

Steps:

• Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
• Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
• Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.

GRILLED CHICKEN, TOMATO AND BABY GREENS SALAD WITH BLUE CHEESE

Steps:

• Heat grill to medium-high heat.
• Brush chicken with oil; season with salt and pepper, to taste. Grill 8 to 12 minutes or until no longer pink in the center (165 degrees F), turning once. Cool chicken enough to handle; slice into thin strips.
• Combine salad blend, tomatoes from pouch, cooked sliced chicken, avocado, bacon, egg and blue cheese in large bowl. Toss with blue cheese dressing, to taste.