5 TBSP Lemon Juice ( or lime or grapefruit)
3 TBSP reduced sodium soy sauce
2 garlic cloves, peeled and chopped
1/8 tsp black pepper
1 tsp dried basil
Whisk together and marinate 8 ounces of boneless chicken breast ... the longer it marinates the more flavorful and tender it will be.
grill or saute till done
Serve on a bed of salad greens, with sliced red onion rings and 1 TBSP crumbled blue chesese
Salad dressing
4 TBSP lemon juice
4 TBSP balsamic vinegar
2 garlic cloves, peeled
2 tsp dried basil
Serves 4 for lunch
Calories 176
Showing posts with label grilled chicken salad. Show all posts
Showing posts with label grilled chicken salad. Show all posts
Sunday, January 19, 2014
Saturday, May 15, 2010
Grilled Italian Chicken Salad
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.
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.
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