The secret to this light and tangy dish is a marinade that's made with Italian vinaigrette. It comes together quickly, and the chicken strips are so flavorful you may find you don't even need dressing for the salad.
MARINADE
1 (8-ounce) bottle Italian dressing
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Creole seasoning (optional)
CHICKEN SALAD
8 thin-sliced boneless, skinless chicken breasts
Mixed salad greens
Cherry tomatoes
Combine the marinade ingredients in a medium-size bowl and whisk them to blend. Set aside 1/2 cup of the mixture for basting the chicken on the grill.
Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Remove the chicken from the bag and discard the marinade. Grill it uncovered, basting with the reserved marinade. Cook the chicken until it is no longer pink inside, about 2 minutes per side on a gas grill. Transfer the breasts to a cutting board and let them rest about 5 minutes before thinly slicing them crosswise. Serve the chicken over salad greens and cherry tomatoes. Serves 6 to 8.
Showing posts with label easy salad. Show all posts
Showing posts with label easy salad. Show all posts
Saturday, May 15, 2010
SUMMER'S HARVEST SALAD ...a nice summer recipe to try !
• 7 ounces macaroni, * see note
• 1 cup fresh broccoli, flowerets
• 6 ounces chicken, cooked
• 1 small tomato, chopped
• 1 cup spinach leaves, thinly sliced
• 1/3 cup red onion, sliced
• 1/2 cup Italian salad dressing
• 2 teaspoons salad supreme seasoning
• 1/2 teaspoon salt
• 1 dash cayenne pepper
• 1 boiled egg, grated
Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper.
Toss dressing with salad mixture. Garnish with egg and sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate leftovers.
The summer recipe is ready to serve 6 to 8 persons.
• 1 cup fresh broccoli, flowerets
• 6 ounces chicken, cooked
• 1 small tomato, chopped
• 1 cup spinach leaves, thinly sliced
• 1/3 cup red onion, sliced
• 1/2 cup Italian salad dressing
• 2 teaspoons salad supreme seasoning
• 1/2 teaspoon salt
• 1 dash cayenne pepper
• 1 boiled egg, grated
Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper.
Toss dressing with salad mixture. Garnish with egg and sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate leftovers.
The summer recipe is ready to serve 6 to 8 persons.
Thursday, October 15, 2009
Chicken and Artichoke Salad
This recipe is from Linda Larsen
It's a salad not based on mayonnaise and it's very good! It's very easy to seed cucumbers. Just peel, then cut in half lengthwise. Use a spoon to scoop out all the seeds.
1 cup oil based Italian salad dressing
1 jar marinated artichoke hearts
1 16 ounce package rotini pasta
2 cups roasted chicken from the deli, chopped
1 green pepper, chopped
1 cucumber, peeled, seeded and chopped
Combine salad dressing and the entire contents of the artichoke hearts. Cook rotini as directed on package. Rinse briefly with cold water, drain and add to dressing-artichoke mixture. Stir in chicken, green pepper and cucumber. Chill well.
Serves 8
It's a salad not based on mayonnaise and it's very good! It's very easy to seed cucumbers. Just peel, then cut in half lengthwise. Use a spoon to scoop out all the seeds.
1 cup oil based Italian salad dressing
1 jar marinated artichoke hearts
1 16 ounce package rotini pasta
2 cups roasted chicken from the deli, chopped
1 green pepper, chopped
1 cucumber, peeled, seeded and chopped
Combine salad dressing and the entire contents of the artichoke hearts. Cook rotini as directed on package. Rinse briefly with cold water, drain and add to dressing-artichoke mixture. Stir in chicken, green pepper and cucumber. Chill well.
Serves 8
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