Best Grilled Chicken Chopped Salad Recipes
GRILLED CHICKEN CHOPPED SALAD
Layered desserts always grab my family's attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a healthy salad in an eye-catching way. I'm happy to say that it worked. -Christine Hadden, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.
Nutrition Facts : Calories 239 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
AVOCADO AND GRILLED CHICKEN CHOPPED SALAD W/ SKINNY CHIPOTLE-LIME RANCH
Categories Leafy Green Chicken Avocado
Number Of Ingredients 18
Steps:
- Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch
- Add all ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.
GRILLED CHICKEN PAILLARD AND CHOPPED-RADICCHIO SALAD
Toasted walnuts and chopped-radicchio salad top chicken breasts flavored with walnut oil and lemon juice.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Place walnuts on a baking sheet; toast until golden brown and fragrant, 8 to 10 minutes. In a bowl, combine lemon juice and 1/2 teaspoon walnut oil. Brush over chicken breasts; set aside.
- Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; cook beans until tender, about 1 1/2 minutes. Drain; transfer to ice bath to cool. Drain again; cut beans into 1/2-inch pieces. Combine beans, radicchio, and fennel in a large bowl. Add vinegar, remaining 2 tablespoons walnut oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss; set aside.
- Heat a grill or grill pan coated with olive-oil cooking spray until very hot. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until browned, about 3 minutes. Turn; continue cooking until browned and cooked through, 2 to 3 minutes more. Serve topped with reserved radicchio salad; garnish with walnuts.
Nutrition Facts : Calories 245 g, Cholesterol 73 g, Fat 11 g, Fiber 2 g, Protein 29 g, Sodium 339 g
GRILLED CHICKEN CHOPPED SALAD
The key to this glorious chopped salad is the chicken, which is marinated in lime vinaigrette dressing and then grilled to tender, juicy perfection.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, about 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Pour 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F).
- Meanwhile, combine remaining dressing with all remaining ingredients except cheese in large bowl.
- Slice chicken; place over salad. Top with cheese.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 33 g
GRILLED CHICKEN CHOPPED SALAD
Steps:
- In a medium bowl, whisk together the mustard, apple juice, vinegar, 2 tablespoons water, 1/4 teaspoon of the pepper, and 1/2 cup of the oil. Transfer 1/2 cup of the mixture to a large resealable plastic bag and refrigerate the rest. Rinse the chicken and pat dry with paper towels. Add to the bag, seal, and refrigerate for 20 minutes. Meanwhile, heat grill to medium. Place the zucchini, tomatoes, and onion on a baking sheet. Add the salt and the remaining oil and pepper and toss. Grill the chicken and vegetables, turning occasionally, for about 10 minutes total. Transfer to a cutting board and roughly chop the ingredients. Divide the salad greens among individual
GRILLED-CHICKEN CHOPPED SALAD
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the mustard, apple juice, vinegar, 2 tablespoons water, 1/4 teaspoon of the pepper, and 1/2 cup of the oil. Transfer 1/2 cup of the mixture to a large resealable plastic bag and refrigerate the rest. Rinse the chicken and pat dry with paper towels. Add to the bag, seal, and refrigerate for 20 minutes. Meanwhile, heat grill to medium. Place the zucchini, tomatoes, and onion on a baking sheet. Add the salt and the remaining oil and pepper and toss. Grill the chicken and vegetables, turning occasionally, for about 10 minutes total. Transfer to a cutting board and roughly chop the ingredients. Divide the salad greens among individual bowls and top with the chicken, vegetables, and the reserved dressing. Tip: You can vary the vegetables depending on what's plentiful at the farmers' market or in your vegetable bin. Asparagus and sliced bell peppers taste terrific with the vinaigrette and take approximately the same amount of time to grill. Yield: Makes 4 servings
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