GRILLED CHICKEN SALADS WITH HOMEMADE STRAWBERRY POPPYSEED VINAIGRETTE
GRILLED CHICKEN SALADS WITH HOMEMADE STRAWBERRY POPPYSEED VINAIGRETTE
and homemade parmesan croutons
{makes 4 main course salads}
4 chicken breasts, marinated
-for the dressing-
1 cup fresh strawberries, hulled and halved
5 Tablespoons champagne vinegar
½ teaspoon salt
½ teaspoon white pepper
3 teaspoonssugar
⅓ cup extra virgin or light tasting olive oil
1 Tablespoon poppy seeds
-for the croutons-
1 loaf hearty sourdough bread or baguette, cubed
½ cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
2 teaspoons grated parmesan cheese
-for the salads-
6 slices bacon, cooked and crisped
1 red onion, thinly sliced
1 recipe for sugared pecans or use storebought
Crumbled feta or goat cheese to taste
2 cups fresh strawberries, halved
Lettuce blend like Spring Mix
Marinate chicken breasts in italian dressing or use your favorite marinade. Season with salt, pepper, and additional seasonings. Grill for 4-5 minutes on each side until internal temperature reaches 165F. Cover with foil and set aside.
In a blender, combine 1 cup hulled/halved strawberries, champagne vinegar, salt, pepper, and sugar. Blend for a few seconds on medium. Turn off blender, pour in the olive oil, and blend on low until the dressing comes together in a pretty puree. Pour into a bowl and stir in poppyseeds. You will want to stir dressing again before serving.
Set the oven to 350F. In a large bowl, stir together olive oil and seasonings til combined. Add the cubed bread and stir to coat well. Add more seasoning and drizzles of olive oil in accordance with how much bread you have used. Spread out on a rimmed baking sheet, and toast for 15- 20 minutes or until lightly browned and crisp. You may shake the pan or use a utensil to turn over the cubes halfway through. Allow to cool before storing them in an airtight container.
To build salads, fill a plate with spring mix, bacon, sliced red onions, sugared pecans, crumbled creamy cheese, fresh strawberries, and a drizzle of dressing. Top with croutons. Slice each chicken breast into thin slices and top each salad with one, sliced breast. Serve!
Raspberry Vinaigrette Chicken
Marinating Chicken
Boneless Chicken breasts
olive oil
balsamic vinegar
Montreal Chicken seasoning
Sesame oil
Marinate as long as you like....place on HOT 450 degree grill....cook one side 7 minutes, flip, cook the other 8 minutes.....
08. How to make: Grilled Chicken Autumn Salad with Raspberry Vinaigrette Dressing
Grilled Chicken Autumn Salad /w a Raspberry Vinaigrette Dressing
Ingredients:
4 Boneless Skinless Chicken Breast
Olive Oil
Red Wine Vinegar
Garlic
Brown Sugar
Salt
Pepper
Fresh Raspberries
Fresh Lemon Juice
Chives
Baby Roman Lettuce
Dried Cranberries
Mandarin Oranges
Carrots
Broccoli
Sweet Mini Bell Peppers
Cucumber
Avocado
Cilantro
Measurements:
4 Boneless Skinless Chicken Breast (Season meat with salt, pepper, onion powder, and garlic powder)
Raspberry Vinaigrette Dressing:
1 cup of Olive Oil
½ cup of Red Wine Vinegar
1 clove of Chopped Garlic
2 tbsp. of Brown Sugar
2 pinches of Salt
1 pinch of Pepper
½ cup of Fresh Raspberries
2 tsp of Fresh Lemon Juice
1 tsp of Chopped Chives
Autumn Salad:
4 Boneless Skinless Chicken Breast (Cooked and cut up)
5 ounces of Baby Roman Lettuce
½ cup of Dried Cranberries
¼ cup of Mandarin Oranges
½ cup of Carrots
1 ½ cups of Broccoli
½ cup of Sliced Sweet Mini Bell Peppers
1 half of a Cucumber (sliced and deseeded)
1 cut up Avocado
1 tbsp. of Chopped Cilantro
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
Grilled turkey breast on raspberry vinegar salad
A genuine summer food prepared by Bryn Watkins, a genuine English man in the spa resort of Hajdúszoboszló, Hungary. It is simple, but really delicious. Besides preparing this meal, Bryn also explores the thermal and other fun resorts of the town. He even jumps out of a plane. You can watch more of his weekend adventure in Hajdúszoboszló here:
Sandra Lee - Grilled Raspberry Chicken
Originally aired as part of the Spring Picnic episode on the Food Network, April 7th, 2007.
Ingredients:
6 boneless, skinless chicken breasts
1/2 cup frozen raspberries, thawed (recommended: Dole)
1 cup raspberry vinaigrette (recommended: Annie's)
1/4 cup raspberry vodka, optional
1/4 cup finely chopped fresh mint leaves
Fresh mint sprigs, for garnish
Fresh raspberries, for garnish
Directions:
Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high and oil the grates.
Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.