Best 2 Grilled Chicken Summer Salad Recipes
As the sun shines bright and the air is filled with the scent of grilled goodness, it's time to indulge in a culinary delight that perfectly captures the essence of summer: grilled chicken summer salad. This vibrant and flavorful dish is not only a treat for your taste buds but also a healthy and refreshing way to enjoy the season's bounty. Whether you're hosting a backyard barbecue or looking for a light and satisfying midday meal, this article will guide you through the process of creating the ultimate grilled chicken summer salad, featuring juicy chicken, crisp vegetables, and a tangy dressing that will make your taste buds sing. Get ready to embark on a culinary journey that will elevate your summer dining experience to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED CHICKEN SUMMER SALAD
Provided by Gina Marie Miraglia Eriquez
Categories Salad Chicken Mushroom Tomato Fourth of July Picnic Backyard BBQ Lunch Almond Cucumber Green Bean Chickpea Radish Summer Grill Grill/Barbecue Healthy Lettuce Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 35
Steps:
- Make vinaigrette:
- Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil in a slow stream, whisking until emulsified. Whisk in chives.
- Make radish-cucumber salad:
- Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
- While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
- Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
- Transfer to a large bowl and chill, uncovered, about 20 minutes.
- Make chickpea salad:
- Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
- Cook green beans:
- Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.
- Grill mushrooms and chicken:
- Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
- Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
- Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
- Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.
- Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
- Dress salads and assemble dish:
- Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
- Stir mint into chickpea salad.
- Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.
- Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
- Toss lettuce with 1 tablespoon vinaigrette.
- Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.
GRILLED CHICKEN SUMMER SALAD
Don't spend a beautiful day in the kitchen! Prepare this fruity main dish outdoors in half an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 8
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. When grill is heated, sprinkle both sides of chicken with salt and pepper; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
- Divide salad greens evenly onto individual serving plates. Top each with nectarines, onion, pecans and blueberries.
- Cut chicken into slices; arrange in center of each plate. Drizzle each with 2 tablespoons salad dressing.
Nutrition Facts : Calories 465, Carbohydrate 18 g, Cholesterol 80 mg, Fat 4, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 2 Cups, Sodium 410 mg, Sugar 13 g
Tips:
- Choose the right chicken: For the best results, use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, pound them to an even thickness so they cook evenly.
- Marinate the chicken: Marinating the chicken in a flavorful mixture of olive oil, herbs, and spices will help to keep it moist and tender while it grills.
- Grill the chicken over medium heat: This will help to prevent the chicken from drying out. Cook the chicken until it is cooked through, but not overcooked.
- Let the chicken rest before slicing: This will help to keep the juices in the chicken.
- Assemble the salad: Combine the grilled chicken with your favorite salad greens, vegetables, and dressing. Serve immediately.
Conclusion:
This grilled chicken summer salad is a delicious and refreshing meal that is perfect for a hot summer day. The chicken is tender and flavorful, and the salad is light and crisp. This salad is also a great way to use up any leftover grilled chicken you may have.
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