Grilled Chicken On Greens With Citrus Dressing Recipes

Steps:

• In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

Steps:

• In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
• Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
• Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
• Toss salad with reserved dressing, and top with sliced chicken.

Steps:

• For the buttermilk dressing: Whisk together the buttermilk, mayonnaise, chives, parsley, garlic, lemon zest and juice and 1 tablespoon water in a medium bowl. Season with salt and pepper and set aside.
• For the grilled chicken and beans: Preheat a grill or grill pan (over 2 burners) to medium-high heat. Make a double thickness of aluminum foil about 18 inches square. Toss the green beans with the olive oil and salt and pepper to taste and spread on one half of the foil. Fold the foil to seal the green beans in a rectangular package, leaving a little dome at the top. Put the green bean package on the grill and grill until tender, about 18 minutes. Remove from the grill and let the beans steam in the package until ready to serve.
• Meanwhile, brush the onion rings with olive oil and season with salt and pepper. Grill on the other side of the grill until charred and tender, 8 to 10 minutes. Remove to a bowl when done.
• Sprinkle the chicken with salt and pepper, brush with olive oil and squeeze the 2 lemon halves over. Grill the chicken, turning once, until cooked through, about 3 minutes per side. During the last 2 minutes, add the lemon quarters to the grill just to char.
• To serve: Empty the green beans into the bowl with the onions and toss with 3 tablespoons of the dressing. Mound the vegetables on plates or a platter and top with the chicken. Drizzle with the remaining dressing and garnish with the grilled lemon wedges.

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic.
• Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes.
• In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine.
• Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes.
• Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve.

Steps:

• Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.
• Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.
• Preheat an outdoor gas or charcoal grill to medium heat.
• Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.
• Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.
• When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
• Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.
• Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
• To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.

Steps:

• Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
• Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
• Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
• Serve chicken with reserved marinade spooned over.

Steps:

• Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
• Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
• Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.