Grilled Chicken Vegetable Kabob Salad Recipes

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
• Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
• Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

Steps:

• Heat coals or gas grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Reserve 1/2 cup of the dressing for serving. Brush skewers with remaining 1/4 cup dressing.
• Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
• Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 1/2 cup dressing.

Steps:

• In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

Steps:

• In blender jar, combine all ingredients for the marinade except for sesame seeds.
• Blend completely, stir in sesame seeds.
• Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
• About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
• Allow vegetables to stand at room temperature for approximately 45 minutes.
• While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
• When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
• Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
• Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
• Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
• Baste frequently with remaining marinade.
• When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
• Serve the chicken kabobs over the rice.
• The cook time does not include the marinade time for the meat.

Steps:

• Put chicken breasts (or cubes if making kabobs) in a zip bag with 1/4 cup of Gourmet Sauce; shake bag to coat chicken.
• Marinate 30 minutes in refrigerator.
• [Preparevegetables while chicken marinates.
• ].
• Grill or broil chicken for 8-10 minutes on each side or until juices run clear.
• Baste chicken using 1/2 cup sauce during grilling.
• Remove chicken from grill and keep warm.
• Place vegetables in a grill basket or on a broiler pan and grill or broil for 10-12 minutes until vegetables are tender-crisp.
• Heat remaining 1/2 cup sauce in a small saucepan.
• Slice chicken into strips and toss together with grilled vegetables and heated sauce.
• Alternate kabob method: While chicken is marinating, thread red pepper, mushroom halves, and zucchini cubes on soaked skewers.
• Thread marinated chicken cubes on skewers.
• Grill skewers until vegetables are tender crisp (15-20 minutes) and chicken is cooked (about 20 minutes).
• Baste the skewers during grilling.

Steps:

• Place chicken in resealable plastic bag. Add marinade; seal bag. Turn bag over several times to evenly coat chicken. Refrigerate 30 minutes to marinate.
• Preheat grill to medium heat. Remove chicken from bag; discard marinade. Alternately thread chicken, onions and peppers on skewers.
• Grill 10 to 15 minutes or until chicken is cooked through and vegetables are crisp-tender. Place salad greens on large serving platter; drizzle with dressing. Top with kabobs.