Best Ipanema Grilled Chicken Salad Recipes

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GRILLED CHICKEN CAESAR SALAD



Grilled Chicken Caesar Salad image

Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove. -Deb Weisberger Mullett Lake, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup red wine vinegar
1/2 cup reduced-sodium soy sauce
1/2 cup olive oil
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 large bunch romaine, torn (12 cups)
1-1/2 cups Caesar salad croutons
1 cup halved cherry tomatoes
2/3 cup creamy Caesar salad dressing

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.

Nutrition Facts :

IPANEMA GRILLED CHICKEN SALAD



Ipanema Grilled Chicken Salad image

Created for RSC #6. I've always had a thing for Brazillian food, the mixture of fruity and savory, you can just hear the samba music in the background.

Provided by Mirj2338

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

4 boneless skinless chicken breasts
1/2 cup white wine
1/2 cup olive oil
1 tablespoon lemon, zest of
4 cloves garlic, finely minced
1 (8 ounce) packet shiitake mushrooms
2 tablespoons margarine
salt and pepper
1/2 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons brown sugar
2 tablespoons chopped fresh chives
1 teaspoon soy sauce
2 cloves garlic, minced
1 head lettuce
1 cup dried apricot, coarsely chopped
1/2 cup raisins
1 cup cashews

Steps:

  • Combine all the marinade ingredients in a bowl
  • Place the chicken in the bowl and marinate for one hour
  • Preheat the grill to medium high
  • Grill the chicken for 10-15 minutes, turning once
  • Cool slightly, cut into cubes and set aside
  • Melt the margarine in a saucepan on medium high heat
  • Add the mushrooms and saute until tender
  • Season with salt and pepper to taste
  • Set aside
  • Combine all the ingredients for the dressing
  • Shake well in a jar or use a whisk to thoroughly combine
  • Shred the lettuce
  • Combine the lettuce with the chicken, mushrooms, apricots, raisins and the dressing
  • Toss gently to combine, and then sprinkle with the cashews

Nutrition Facts : Calories 1102.2, Fat 79.3, SaturatedFat 12.5, Cholesterol 75.5, Sodium 552.2, Carbohydrate 65.4, Fiber 7, Sugar 42.2, Protein 35.2

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