Best Grilled Chicken And Apple Salad Recipes

GRILLED BREAST OF CHICKEN WITH APRICOTS, RAISINS, PEANUTS AND MINT COOKED OVER APPLE WOOD AND APPLE JACK SAUCE AND VIRGINIA WALDORF SALAD

Steps:

• Soak the apricots in hot water for 10 minutes. Drain and then mince. Mix the apricots, raisins, peanuts, shallots, honey, mint and parsley until they hold together. Slice the chicken horizontally and slightly flatten with a mallet. Place 1/4 cup of mixture in each breast. Fold the breast together. Season the chicken with salt and pepper and place on a medium hot grill with soaked applewood chips. Grill for 4 minutes. Turn 1/4 turn for 2 minutes to mark breast and then flip the breast over and cook for 4 minutes.
• Combine all the ingredients in a medium size saucepan and bring to a boil. Reduce the heat to medium and cook until the volume is reduced to 3/4 cup.
• Combine the apples, celery, grapes, cherries and peanuts in a large bowl. Toss thoroughly. In a separate bowl, whisk together the yogurt, sour cream, peanut butter, and all but 2 teaspoons of the parsley. Fold the dressing into the salad and season with salt and pepper. Serve garnished with the remaining parsley.

GRILLED CHICKEN AND APPLE SALAD

Steps:

• Brush grill rack with vegetable oil. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning often, until chicken is golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut. Refrigerate chicken; continue with step 2.
• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well.
• Stir Seasoning mix, mayonnaise and apple juice in large bowl.
• Cut chicken into 2x1/2-inch strips. Stir chicken, pasta and apple into seasoning mixture. Just before serving, toss with Croutons and Parmesan Topping; sprinkle with chopped pecans. Cover and refrigerate leftovers.