GREEK GRILLED CHICKEN WITH GREEN BEANS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cover one side of a grill with a large sheet of foil; fold up the edges to make a rimmed tray. Preheat the grill to medium high. Rub the chicken all over with the garlic powder and oregano; season generously with salt and pepper. Toss the green beans, tomatoes, garlic and olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
- Brush the grill grates with olive oil on the side without the foil tray. Place the chicken on the grates and grill, turning halfway through, until marked and cooked through, about 15 minutes. Remove to a plate. Meanwhile, spread the vegetable mixture on the foil tray and grill, stirring occasionally, until tender and charred in spots, 10 to 12 minutes. Transfer the vegetables to a bowl; add the vinegar and dill. Season with salt and pepper and toss.
- Divide the chicken and vegetables among plates. Top the vegetables with the cheese. Drizzle with more olive oil.
BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN
This is a wonderfully colorful and flavorful salad. It was given to me by my friend Mary. If you leave out the chicken it can be a side dish. It can be served as directed, or over a bed of lettuce.
Provided by Barbasol
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
- Mix salad ingredients in large bowl, adding oil and lime juice last.
- Grill chicken, slice into strips, serve on top of salad.
Nutrition Facts : Calories 833.9, Fat 48.4, SaturatedFat 8.4, Cholesterol 109.8, Sodium 315.7, Carbohydrate 52.8, Fiber 13.2, Sugar 7, Protein 52.1
CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE
Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
- In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
- For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
- Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
- Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.
Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
GRILLED CHICKEN TACO SALAD
Great way to prepare a Mexican favorite.
Provided by MTCHYG
Categories Salad Taco Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
- Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
- Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
- Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 44.4 g, Cholesterol 70.9 mg, Fat 18.7 g, Fiber 15.9 g, Protein 35.2 g, SaturatedFat 4.5 g, Sodium 831.8 mg, Sugar 4.7 g
GRILLED CHICKEN SALAD WITH GREEN BEANS, CAPERS AND OLIVES
The key to a moist, juicy grilled boneless chicken breast is simple but crucial: Keep the heat moderate and don't overcook the chicken. Skin-on chicken is ideal. (It's not always easy to find; sometimes you'll see skin-on breasts that have breastbone and ribs attached, which you can easily remove. Or ask a butcher.) If boneless, skinless chicken is your only option, that's fine, but proceed with care and adjust the cooking time on the grill to about 3 minutes per side. Cook the chicken breasts just before making the salad and let them rest for a few minutes when they come off the grill, so juices can redistribute. Slice the meat on an angle while it's still slightly warm.
Provided by David Tanis
Categories salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Marinate the chicken: Season breasts on both sides with salt and pepper. Sprinkle with lemon zest, rosemary, garlic, olive oil and red pepper flakes. Smear seasoning on meat to coat well and leave at room temperature for 15 minutes. (You may season the meat up to 4 hours ahead and store covered in refrigerator.)
- Make the vinaigrette: In a small bowl, stir together lemon juice, garlic, mustard and capers. Whisk in olive oil and season to taste with salt and pepper.
- Make the olive paste: Chop olives roughly with a food processor. Transfer to a bowl and stir in garlic and olive oil. (May be prepared in advance; keeps 1 week, refrigerated.)
- Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool.
- Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch - you want it to brown gradually. Cook for 4 to 5 minutes on the skin side, until skin is golden. Flip the chicken and cook on the other side for 2 minutes or so, until firm to the touch when pressed with index finger. (If using skinless breasts, reduce cooking time to about 3 minutes per side.) Remove chicken to a platter and let rest for 10 minutes.
- To assemble salad: Put beans in a large bowl. Season with salt and pepper and dress with vinaigrette, coating well. Transfer beans to a large platter or individual plates. Cut breasts on an angle into 1/2-inch slices and lay on top. Quickly dab about 1 teaspoon olive paste on each breast and spread on meat with back of spoon. Surround with quartered egg and scattered olives, if using. Sprinkle with parsley and basil.
More about "grilled chicken breast and bean salad recipes"
GRILLED CHICKEN BREAST {EASY AND JUICY!} – WELLPLATED.COM
From wellplated.com
5/5 (7)Calories 226 per servingCategory Main Course
- Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken an even thickness. It doesn't need to be ultra thin—just make sure the middle is fairly even with the ends (the chicken will be about 1/2-inch thick).
- Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 8 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
WHITE BEAN AND ROASTED CHICKEN SALAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (38)Calories 369 per serving
- To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
7 GRILLED CHICKEN SALAD RECIPES - EATINGWELL
From eatingwell.com
GRILLED CHICKEN SALAD RECIPE - EATING ON A DIME
From eatingonadime.com
GRILLED CHICKEN AND BEAN SALAD – S&W BEANS
From swbeans.com
BBQ & GRILLED CHICKEN SALAD RECIPES
From allrecipes.com
EASY JUICY GRILLED CHICKEN BREAST - IFOODREAL.COM
From ifoodreal.com
JUICY GRILLED CHICKEN SALAD - FIT FOODIE FINDS
THE GRILLED CHICKEN IN THIS CAESAR SALAD MAKES IT ELITE - MSN
From msn.com
14 FAST & FABULOUS RECIPES FOR LEFTOVER GRILLED CHICKEN - MSN
From msn.com
42 BEST CHINESE CHICKEN RECIPES - PARADE: ENTERTAINMENT, RECIPES ...
From parade.com
GRILLED TEQUILA LIME CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
GRILLED LIME CHICKEN WITH BLACK BEAN SAUCE - SIMPLY RECIPES
From simplyrecipes.com
BEST GRILLED CHICKEN BREAST RECIPE - HOW TO GRILL JUICY ... - DELISH
From delish.com
57 EASY PALEO CHICKEN BREAST RECIPES AND MEAL IDEAS
From paleogrubs.com
WHAT SIDE GOES WITH CHICKEN BREAST? - DE KOOKTIPS - HOMEPAGE
From lunastrong.keystoneuniformcap.com
SANTA FE GRILLED CHICKEN SALAD RECIPE - STUDIO DELICIOUS
From studiodelicious.com
GRILLED CHICKEN SALAD RECIPE | KITCHN
From thekitchn.com
THE BEST MEXICAN GRILLED CHICKEN SALAD - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
THE BEST GRILLED CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
FAVORITE GRILLED CHICKEN - ALLRECIPES
From allrecipes.com
GRILLED CHICKEN PESTO SKEWERS RECIPE — EATWELL101
From eatwell101.com
QUINOA GRILLED CHICKEN SALAD - THE HARVEST KITCHEN
From theharvestkitchen.com
SMOKED CHICKEN BREAST AND THIGHS RECIPE + VIDEO - A SPICY …
From aspicyperspective.com
GRILLED BLACKENED CHICKEN BREAST SALAD | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TANTALIZE YOUR TASTE BUDS: 5 DELICIOUS RECIPES USING CHICKEN …
From cookindocs.com
GRILLED CHICKEN CAESAR SALAD | HOW TO MAKE A CAESAR SALAD - DELISH
From delish.com
TWO BEAN AND CORN SALAD - SNAP-ED NEW YORK
From snapedny.org
GRILLED CHICKEN SLIDERS - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
KETO TIPS & HEALTH RECIPES ON INSTAGRAM: " BLACK BEAN, CORN, …
From instagram.com
GRILLED VEGAN CHICKEN-STYLE BREAST SALAD - GARDENGOURMET.COM
From gardengourmet.com
15 DELICIOUS LEFTOVER HAM RECIPES - CULINARY HILL
From culinaryhill.com
25 FANCY CHICKEN RECIPES - SOUTHERNLIVING.COM
From southernliving.com
KETO DIET TIPS & RECIPES ON INSTAGRAM: "FOR MORE KETO TIPS AND …
From instagram.com
You'll also love