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.

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.

Jan's Fabulous Spinach Salad

This is a different Jan's recipe, not mine......but very good.

2 lbs spinach, stemmed and torn in pieces
1.5 lbs mushrooms, sliced
6 hard cooked eggs, sliced
1/2 cup freshly grated parmesan cheese (not the canned stuff)
1 lb. bacon, cooked crisp & crumbled
(My Note - sun-dried tomatoes are also great in this )


Dressing:
1 cup mayo
1 small onion, finely grated
1/4 cup vegetable oil
1/4 cup red wine vinegar
3 T sugar
1 T dijon mustard
salt & pepper to taste

Combine salad ingredients in large bowl and toss with dressing just before serving.
Dressing can be made ahead

Morning Glory Salad

1 medium head lettuce, shredded

1 banana, sliced

¾ cup raisins

¾ cup chopped walnuts

1 large apple, chopped
Vinaigrette

½ 6-ounce can orange juice concentrate, undiluted

½ cup salad oil

2 tablespoons honey

2 tablespoons white vinegar

1 teaspoon poppy seeds



* Combine lettuce, banana, raisins, walnuts and apple in serving dish.
* Whisk together vinaigrette ingredients.
* Pour vinaigrette over salad; toss and serve immediately.

From - For Goodness Taste, Junior League of Rochester, Inc., Rochester, NY, 1991.
(Junior League recipe books are fabulous!)