142 cooking boneless chicken grill Recipes

mayonnaise, sliced basil leaves , plus more for garnish, mashed garlic (1 clove), herbal vinegar, watercress, stems removed ,torn in small pieces, cooked green beans, cut in small pieces, cooked boneless chicken, preferably grilled,skinned and cut in small pieces, tomatoes , healved, salt and pepper

fresh garlic clove, crushed, olive oil, oregano, salt, cooked boneless chicken breasts, grilled, cubed, canned tomato, diced, no yolk noodles, cooked

boneless chicken breasts, olive oil, italian salad dressing mix, fresh tomatoes, diced, ripe pitted black olives, feta cheese, crumbled, basil, hot cooked couscous or 2 cups cooked pasta

pizza dough, prepared alfredo sauce, frozen chopped spinach, cooked and drained, boneless chicken breasts, cooked or grilled and diced, sweet onion, thinly sliced, sliced black olives, well drained, feta cheese, crumbled, shredded mozzarella cheese, grated parmesan cheese

boneless chicken breast halves, sriracha hot chili sauce, vegetable oil, salt, bacon, cooked and crumbled (for super kicked up flavor see bacon with sriracha and brown sugar), mixed salad green, red onions, grape tomatoes, halved, parmesan cheese (shredded or grated ), asian sesame vinaigrette

recipe thyme vinaigrette, skinless, boneless chicken breast halves or thighs, loose-pack frozen french-cut green beans, cooked brown rice and wild rice blend, chilled, artichoke hearts, drained and quartered, shredded red cabbage, shredded carrot, green onion, sliced, lettuce leaves, thyme vinaigrette ............, white wine vinegar, olive oil, water, grated parmesan cheese, snipped fresh thyme, garlic, minced, salt, black pepper

angel hair pasta, boneless chicken breast halves, cooked and chopped, pesto, garlic, minced, olive oil, toasted almonds

boneless chicken , skinless breast halves, lemon juice, fresh, ziti pasta, cooked and drained (or macaroni or corkscrew pasta), sweet red pepper , medium-sized chopped, celery, sliced, red onion , medium-sized chopped, dill, fresh (or 5 tsp. dill weed), white wine vinegar (or red wine vinegar), mayonnaise, dijon mustard, salt, pepper, olive oil (or vegetable oil), leaf lettuce (optional)

boneless chicken breasts with the skin (about 1 1/2 lb), halved, fresh lime juice, dried oregano, crumbled, vegetable oil for brushing the chicken, corn tortillas , cut into long thin triangles, vegetable oil for frying the tortillas, cooked fresh corn kernels (cut from about 4 ears ), red bell pepper, diced, scallions, sliced thin, fresh lime juice , or to taste, chopped fresh oregano or 1 tsp crumbled dried , or to taste, ground cumin , or to taste, olive oil, arugula, washed well and spun dry

boneless chicken breasts , spilt, lemon pepper seasoning, divided, dry pasta, any shape (corkscrews are fun), oranges , cut into segments (see tip below), celery ribs, minced (about 1 cup), broccoli, cut into florets, onion, minced (about 1 cup), rice wine vinegar, vegetable oil (for vinaigrette), vegetable oil (for cooked noodles), honey, water

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)

skinless boneless chicken breast halves, olive oil, sliced fresh basil, chopped garlic, salt, ground black pepper, low-salt chicken broth, orange juice, sugar, unsalted butter, tamarind paste, grated orange peel, grated peeled fresh ginger, raw long-grain white rice, cooked

chicken breasts, boneless, cooking sherry, pineapple juice, brown sugar, soy sauce, pineapple rings, rice-a-roni , fried rice, frozen frozen broccoli florets, hollandaise sauce mix

pre-made whole wheat pizza crust, artichoke hearts, red pepper, shredded mozzarella cheese, feta cheese, prepared pizza sauce, red wine, garlic clove, cooked boneless skinless chicken breasts, shredded, oregano, olive oil

red onions, cut into thick rounds, shiitake mushrooms, stemmed, red radishes, trimmed, halved, baby bok choy , halved lengthwise, orange bell pepper , cut lengthwise into 8 strips, boneless chicken breast halves, with skin, nonstick vegetable cooking spray

light mayonnaise, sweet pickle relish, whole-grain bread, roasted skinless , boneless chicken breast, thinly sliced, part-skim mozzarella cheese, trimmed arugula or spinach, butter-flavored cooking spray

purchased herb or italian salad dressing, chopped fresh rosemary or 1 tsp dried, garlic cloves, chopped, skinless boneless chicken breast halves, red bell pepper , quartered lengthwise, green bell pepper , quartered lengthwise, yellow bell pepper , quartered lengthwise, cooked white rice