Fruity Grilled Chicken Salad Supper Recipes

Steps:

• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
• Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
• In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
• Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Steps:

• Dressing:.
• Beat together egg and vinegar Put in a small pot and simmer, stirring well.
• Continue to simmer, add sugar and onion and cook for 5 minutes.
• Stir occasionally.
• Chill in fridge for 1 hour.
• Grill chicken on the barbeque and slice, refrigerate until ready to use or serve hot on top of salad.
• Combine the rest of the ingredients in a large salad bowl.
• Toss all ingredients together with dressing and serve on large plates.
• Top with grilled chicken breast slices and freshly ground black pepper.

Steps:

• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill chicken 8 minutes on each sides, or until juices run clear. Remove from heat, cool, and slice.
• Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
• In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, dry mustard, salt, and pepper. Process until smooth.
• Arrange lettuce on serving plates. Top with grilled chicken slices, berries/oranges, and pecans. Drizzle each with dressing to serve.

Steps:

• In a large bowl, combine the salad greens, chicken, oranges and grapes. Drizzle with dressing and toss to coat.

Steps:

• To make the chicken and salad: In a small bowl, add the marmalade, soy sauce, lemon juice, and fresh ginger; stir to combine; remove 1/4 cup marmalade mixture and refrigerate.
• Put chicken breast halves in a large heavy-duty plastic zip-lock bag; add in the remaining marmalade mixture; seal bag; shake around to coat; chill 8 hours, turning occasionally.
• Cut pineapple into spears.
• Peel jicama and cut into 1/2-inch slices.
• Put the pineapple and jicama in a large heavy-duty plastic zip-lock bag; add in the reserved marmalade mixture; seal and shake around to coat; chill in the refrigerator for 8 hours.
• Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
• Take chicken out of marinade bag and discard marinade.
• Drain pineapple mixture.
• On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
• Grill pineapple and jicama 2-3 minutes on each side.
• Cut chicken, pineapple, and jicama into bite-sized pieces.
• Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
• Serve salad over lettuce leaves.

Steps:

• In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. Drain pineapple, reserving 1/2 cup juice. Dice the pineapple and place in a large bowl. Add pasta, chicken, peaches and raisins. In a small bowl, whisk together the oil, soy sauce, curry powder and reserved pineapple juice. Pour over pasta mixture; toss to coat. Cover and refrigerate for 2 hours. Stir in pecans just before serving.

Steps:

• Heat greased grill to medium-high heat.
• Grill chicken 10 min. on each side or until done (165ºF), turning and brushing occasionally with barbecue sauce. Cut into strips.
• Cover 4 salad plates with greens; top with fruit, onions and chicken. Drizzle with dressing.
• Serve with crackers.