Best 9 Grilled Chicken Salad For Two Recipes

GRILLED CHICKEN SALAD FOR TWO

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes on each side or until a thermometer reads 170°. , Divide salad greens between two serving plates; top with tomato, cranberries, cheese, olives, onions and walnuts. Slice chicken; arrange over salads. Serve with Italian dressing.

GRILLED CHICKEN SALAD RECIPE

Steps:

• Gather the ingredients.
• Whisk together the dressing/marinade ingredients in a bowl or measuring cup until the ingredients are emulsified and completely combined.
• Pour half of the mixture into a large bowl and reserve the other half for the dressing. Add the chicken breasts, toss to coat, and cover. Store in the refrigerator for at least 30 minutes or up to 2 hours. Any longer and the lemon juice will start to break down the chicken and cause it to become mushy when cooked.
• Heat a grill pan or your grill on high heat. Add the chicken and cook for about 5 minutes per side. Don't move the chicken too soon or the grill marks will not form. Cook until the internal temperature reaches 165 F.
• Gather the ingredients.
• While the chicken is cooking, prep the vegetables. It's important to have them cut into bite-sized pieces for easy eating. Wash and dry the romaine and cut into bite-sized pieces as well. Lay the romaine on a large serving platter or bowl.
• Save cutting the avocado for last. Peel and slice thinly or cut into chunks.
• Place the kalamata olives in one section, the cucumbers in another, and so on. This makes for a pretty presentation and some fun, mixing the ingredients together while eating. Cover and store in the fridge until the chicken is cooked.
• Let the chicken rest for 2 to 3 minutes to let the juices absorb into the meat, then slice and place it in the center of your salad. Drizzle the dressing over the entire salad and serve immediately.

GRILLED CHICKEN SALAD

Steps:

• Using a sharp knife cut 3-4 diagonal slits in each cutlet.
• Place onto a lined small baking pan.
• Combine marinade ingredients and pour over chicken cutlets.
• Place on oven rack 8-10 inches away from top.
• Grill for 10-12 minutes, turning every few minutes.
• Remove from oven, cover, and let sit for ½ hour.
• Combine salad ingredients.
• Combine all dressing ingredients well by hand.
• Pour over salad ½ hour before serving.
• When chicken is cool, cut into strips.
• Toss salad with dressing and chicken.

GRILLED CHICKEN PASTA SALAD FOR TWO

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle the chicken with lemon-pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 170°. Cut into 1-in. cubes., Drain pasta. In a large bowl, combine the pasta, chicken, broccoli, red pepper, red onion, salad dressing, cheese and lemon juice; toss to coat. Serve immediately or cover and refrigerate until serving.

GRILLED CHICKEN SALAD

Steps:

• Whisk together 1/4 cup oil, 2 tablespoons lemon juice, and 1 tablespoon garlic. Pour over chicken, and refrigerate 2 hours.
• Cook peas in a large pot of boiling water until just tender, 2 to 3 minutes. Drain, and submerge in ice water to stop the cooking and retain color.
• Preheat grill to medium-high heat or set up grill for indirect heat. Remove chicken from marinade, and grill chicken, turning often, until internal temperature reaches 165 degrees, 15 to 20 minutes for drumsticks and 20 to 25 minutes for breasts. Let cool, and refrigerate until ready to serve. Just before serving, cut chicken breasts into thick slices.
• Whisk together remaining 1/2 cup oil, 1/3 cup lemon juice, and 1 teaspoon garlic, the shallot, mustard, salt, and chopped mint in a medium bowl. Arrange lettuce, whole mint leaves, and peas on a large serving platter. Toss chicken in dressing, and arrange on salad. Pour remaining dressing over salad.

GRILLED CHICKEN SALAD SANDWICH

Steps:

• Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
• Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.

COBB CHICKEN SALAD TWO WAYS

Steps:

• Fill a large saucepan with water and bring to the boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them.
• Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
• Whisk the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives, reserving some of the chives for garnish, then season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon, hard-boiled eggs and parsley, reserving some bacon, egg and parsley for the salad platter garnish, and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight.
• To serve as a salad: Lay the chicken salad on a bed of greens. Garnish with some of the egg, bacon, chives and parsley.
• To serve as a sandwich: Lay the chicken salad between slices of sourdough bread.

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.

RAINBOW GRILLED CHICKEN SALAD RECIPE BY TASTY

Steps:

• Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
• Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
• In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
• In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
• Add the chicken strips. Gently toss salad with the sour cream dressing.
• Garnish with avocado slices and tortilla strips.
• Enjoy!