27 chile grilled chicken and salad Recipes

dressing, minced garlic, fresh squeezed lime juice, dijon mustard, worcestershire sauce, fish sauce, grated parmesan cheese, tabasco or any louisiana hot sauce, coarse black pepper, extra virgin olive oil, fish sauce is optional, parmesan crisp, fresh parmesan coarsely grated, cayenne pepper, salad, head of romaine lettuce - hand torn into bite size pieces, whole long green hatch chiles (drained ), chicken, boneless, skinless chicken breast butterflied, salt, pepper

chicken wings (12 to 14), vegetable oil, fresh lemon juice, shallots, garlic cloves, salted roasted peanuts, vegetable oil, thai red curry paste, light coconut milk plus additional for thinning, fresh lime juice, brown sugar, fresh hot red chiles (about 2 inches long) such as thai or serrano, garlic cloves, sugar, water, white-wine vinegar, salt, accompaniment:cucumber salad

nonfat buttermilk, canola mayonnaise, minced fresh flat-leaf parsley, minced shallots, minced fresh thyme, cider vinegar, freshly ground black pepper, kosher salt, garlic clove, minced, skinless, boneless chicken breast halves, olive oil, onion powder, ground cumin, kosher salt, divided, chipotle chile powder, ears yellow corn, shucked, red onion , cut into 1/2-inch slices, yellow tomatoes , each cut into 4 slices, red tomatoes , each cut into 4 slices, tomatoes, halved, sliced peeled ripe avocado

honey, peeled fresh ginger, grated, sriracha (hot chile sauce, such as huy fong), canola oil or olive oil, skinless, boneless chicken breast, kosher salt, ears shucked corn, broken into small pieces, ripe peaches, quartered and pitted (about 1 1/4 lb), watercress

rice wine vinegar, smooth peanut butter, chopped fresh ginger, chipotle peppers , puree, soy sauce, honey, toasted sesame oil, canola oil, salt & freshly ground black pepper, head napa cabbage, shredded, head romaine lettuce, shredded, carrots, shredded, snow peas , julienned, coarsely chopped fresh cilantro leaves, sliced green onion, shredded rotisserie cooked chicken, chopped roasted peanuts, chopped fresh mint leaves, chili oil (optional), grilled lime, halved for garnish

whole-wheat or multi-grain tortillas, olive oil, plus more for drizzling, yellow onion, chopped, garlic cloves, minced, coarse salt and freshly ground black pepper, tomatoes, chopped, chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tbsp the adobo sauce, water, pinto beans, drained and rinsed, baby spinach leaves or mixed mesclun greens, feta cheese, crumbled (1/2 cup), adobo grilled chicken breasts, sliced , recipe follows, chopped fresh cilantro leaves, lime wedges, for serving, lemon pepper, garlic powder, onion powder or flakes, dried oregano, dried parsley flakes, achiote powder, ground cumin, salt, boneless skinless chicken breasts, nonstick cooking spray or oil

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

barbecue sauce, red wine vinegar, olive oil, avocado, peeled , seed removed, and large diced, chipotle chili in adobo, chili lime tortillas, spray olive oil, mesclun greens, boneless, skinless chicken breasts, grilled , julienned, favorite salsa

fresh lime juice, ground cumin, olive oil, salt, garlic cloves, minced, skinless, boneless chicken breast halves, chopped fresh cilantro, fresh lime juice, honey, extravirgin olive oil, chopped chipotle chile , canned in adobo sauce, dijon mustard, salt, ground cumin, mixed salad greens, sliced peeled cucumber, sliced red onion, tomatoes, quartered

fresh lime juice, ground cumin, olive oil, garlic minced, whole boneless, skinless chicken breasts, cilantro chopped, lime juice, honey, olive oil, chipotle chile in adobo sauce finely chopped, dijon mustard, salt, cumin, mixed salad greens, sliced peeled cucumber, sliced red onion, whole plum tomatoes quartered

chardonnay vinegar, dijon mustard, whole grain mustard, salt and freshly ground black pepper, extra-virgin olive oil , plus more if needed, fresno chiles, canola oil, salt and freshly ground black pepper, green seedless grapes, roughly chopped, red seedless grapes, roughly chopped, chardonnay vinegar, extra-virgin olive oil, apricot jam, chardonnay vinegar, boneless, skinless chicken breasts, pounded thin, canola oil, salt and freshly ground black pepper, roughly chopped fresh thyme, watercress , for serving, sliced skin-on almonds, lightly toasted , for serving

barbecue sauce (preferably kansas city style), mayonnaise, canned chipotle chile in adobo * (optional), leftover barbecued or plain grilled chicken, red onion, red bell pepper, fresh cilantro sprigs

fresh lemon juice, thai fish sauce, brown sugar, minced seeded thai, hot red , or serrano chiles, skinned, boned chicken breast, sliced peeled mango (about 2 mangoes), sliced shallots, matchstick-cut peeled fresh ginger, mixed salad greens, torn mint leaves

black beans, drained and rinsed, corn (cut from about 2 ears ), grilled chicken breasts, cubed, minced fresh cilantro stem, washed well and spun dry, minced bottled roasted red peppers or 1/4 cup pimiento, plain yogurt, avocados, halved and pitted, chipotle chile in adobo , sauce, adobo sauce, worcestershire sauce, mayonnaise

nonfat buttermilk, canola mayonnaise, minced, fresh flat-leaf parsley, minced shallots, minced fresh thyme, cider vingar, freshly ground black pepper, kosher salt, garlic clove minced, boneless, skinless chicken breasts, olive oil, onion powder, ground cumin, kosher salt divided, chipotle chile powder, ear yellow corn shucked, red onion cut into 1/2 slices, yellow tomatoes cut into 8 slices, red tomatoes cut into 8 slices, tomatoes halved, avocado peeled & sliced

rice wine vinegar, smooth peanut butter, chopped fresh ginger, chipotle pepper puree, soy sauce, honey, toasted sesame oil, canola oil, salt and freshly ground pepper, head napa cabbage, shredded, head romaine lettuce, shredded, carrots, shredded, snow peas , julienned, coarsely chopped fresh cilantro leaves, sliced green onion, shredded rotisserie chicken, chopped roasted peanuts, chopped fresh mint leaves, chili oil , optional, grilled lime halves, for garnish

whole chicken , cut into 4 sections, skin removed, ground ginger, cumin seeds, coriander seeds, paprika, turmeric, green cardamom pods, cayenne, minced garlic, lemons, juiced, vegetable shortening, salt and freshly ground black pepper, yogurt sauce , as an accompaniment, recipe follows, green papaya salad , as an accompaniment, recipe follows, plain yogurt, lemon , zested, lemon juice, minced garlic, chopped cilantro, cayenne, salt and freshly ground black pepper, garlic cloves, forced through a press, fresh lime juice, asian fish sauce (preferably nuoc mam), sugar, fresh red or green asian chile (1 or 2 inches long) or serrano chile, or to taste, seeded and finely chopped (wear rubber gloves), green papaya, peeled, seeded , and coarsely shredded in a food processor (about 4 cups), carrots, finely shredded, cilantro leaves, washed well and spun dry, roasted peanuts, crushed