Best 2 Cracker Barrel Grilled Chicken And Fresh Vegetable Salad Recipes

Cracker Barrel Grilled Chicken and Fresh Vegetable Salad is a flavorful and healthy dish that you can easily prepare at home. This vibrant salad features tender grilled chicken, roasted red peppers, crisp cucumbers, juicy tomatoes, and sweet corn, all tossed in a tangy balsamic vinaigrette. Whether you're looking for a light lunch option or a refreshing side dish, this salad is sure to satisfy your taste buds.

Let's cook with our recipes!

CRACKER BARREL GRILLED CHICKEN TENDERS

Cracker Barrel Grilled Chicken Tenders image

This is such an easy recipe and taste just like Cracker Barrel chicken tenders. You can not find an easier recipe for chicken tenders.

Provided by Parkers Mom

Categories Chicken Breast

Time 17m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1 lb chicken tenders
1/2 cup Italian dressing
1 teaspoon fresh lime juice
1 1/2 teaspoons honey

Steps:

Mix dressing, lime juice and honey.
Pour over chicken tenders.
Marinate for 1 hour.
Cook tenders in a non stick pan or grill until golden in color, but not dry.

Nutrition Facts : Calories 446.2, Fat 22.6, SaturatedFat 3.9, Cholesterol 145.3, Sodium 861.7, Carbohydrate 10.6, Sugar 9.2, Protein 48.4

CRACKER BARREL GRILLED CHICKEN AND FRESH VEGETABLE SALAD

Cracker Barrel Grilled Chicken and Fresh Vegetable Salad image

This is a copycat recipe for Cracker Barrel's Grilled Chicken n' Fresh Vegetable Salad (Grilled Chicken Tenderloins over fresh greens and vegetables. Comes with two traditional deviled eggs and Country Pepper Vinaigrette dressing).

Provided by Member 610488

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 36

Ingredients

1 1/4 lbs chicken tenderloins, trimmed of any fat
1 teaspoon extra virgin olive oil
kosher salt, to taste
freshly cracked black pepper, to taste
12 cups spring greens
2 large vine ripe tomatoes, thickly sliced
1 pint grape tomatoes
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
1/3 cup balsamic vinegar
3 tablespoons fresh orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
2 garlic cloves, finely minced
1 shallot, finely diced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon celery seed
3 tablespoons extra virgin olive oil
1/3 cup apple cider vinegar
2 large English cucumbers, thickly sliced
1 sweet onion, thickly sliced (Vidalia, Walla Walla, or Maui)
8 ears sweet corn, cut off cob or 2 (10 ounce) packages frozen corn, thawed
1 (4 ounce) jar pimientos, drained
1 cup chow chow relish
1/4 cup apple cider vinegar
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon black pepper
8 large eggs
4 tablespoons low-fat mayonnaise
1/2 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon pepper
1/4 teaspoon paprika

Steps:

In bowl, stir together corn relish ingredients and mix thoroughly. Refrigerate for at least three hours to marry flavors.
Whisk together all of the vinegars, orange juice, Dijon mustard, garlic, onion, salt and black pepper in a large bowl; Add oil in a slow stream, whisking until emulsified. Set aside.
In bowl, toss cucumbers and onions with 1/2 cup of the country vinaigrette. Chill for at least one hour.
In a saucepan, place eggs, and add cold water to cover. Bring eggs to a rolling boil; immediately cover and remove from heat. Let eggs stand, covered, for 17 minutes.
Drain, and place eggs in ice water for 10 minutes before peeling or cool running under continuously running cold water. Peel eggs, pat dry, and cut in half lengthwise. Remove yolks, and place in medium bowl, mashing with a fork to a fine crumble.
Add mayonnaise, mustard, lemon juice, salt and pepper to yolks and mix vigorously until well combined. Pipe or spoon filling into halves. Garnish with a sprinkle of paprika. Chill until ready to serve.
Season chicken tenderloins with kosher salt and black pepper. Spray nonstick skillet with nonstick spray, add olive oil and heat to medium high. Add seasoned chicken and sear until done turning once (6-8 minutes).
When ready to serve, divide prepared salad into 4 large salad plates. Spoon onto each serving plate the following: 1/2 cup cucumber and onion salad, 1/3 cup corn relish, 1/2 cup grape tomatoes, 2 thick slices of vine ripe tomatoes and 2 deviled eggs. Top with hot seared chicken, and serve immediately.

Nutrition Facts : Calories 782.6, Fat 26.6, SaturatedFat 5.8, Cholesterol 454.3, Sodium 1261.4, Carbohydrate 85.5, Fiber 10.1, Sugar 41.7, Protein 55.7

Tips:

Use fresh, seasonal vegetables. This will ensure that your salad is packed with flavor and nutrients.
Don't overcook the chicken. Grilled chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
Make your own dressing. A simple vinaigrette made with olive oil, vinegar, salt, and pepper is all you need to dress your salad.
Add some crunch. Nuts, seeds, or croutons are a great way to add texture and flavor to your salad.
Chill the salad before serving. This will help the flavors meld and make the salad more refreshing.

Conclusion:

Cracker Barrel's Grilled Chicken and Fresh Vegetable Salad is a delicious and healthy meal that is perfect for a summer cookout. The salad is packed with fresh vegetables, grilled chicken, and a tangy vinaigrette dressing. It is also easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and refreshing meal, give this salad a try. You won't be disappointed!