183800 creamy caribbean grilled chicken salad Recipes

grilled chicken breast, white bread, toasted, leaf romaine lettuce, tomato, onion, raw

grilled chicken, diced, romaine lettuce, shredded, tomato slice, diced, croutons, cut small, mozzarella cheese, shredded, ranch dressing, tortilla

cooked chicken breasts, cooked pasta (your choice ), halved red seedless grapes, mandarin oranges, drained, celery ribs, chopped, sliced almonds, grated onion, low-fat mayonnaise, salt, lettuce leaf (optional)

grilled chicken, shredded, iceberg lettuce, thinly sliced, green onion, chopped, water chestnuts, sesame seeds, toasted, toasted almond, sliced, chow mein noodles, mandarin oranges, rice vinegar, sugar, soy sauce, sesame oil, black pepper, seasoned salt

sea scallops (about 1 1/2 lb), fish dry rub seasonings, divided (such as emeril s), fresh pineapple (1/2-inch), gourmet salad greens or 4 cups mixed salad greens, torn boston lettuce (about 2 small heads ), diced peeled avocado, mango chutney, fresh lime juice, olive oil

sea scallops (about 1 1/2 lb), fish rub, divided (such as emeril s), fresh pineapple, gourmet salad greens or mixed salad greens, torn boston lettuce (about 2 small heads ), diced peeled avocado, mango chutney, fresh lime juice, olive oil

roasting chickens, cut up, butter or 2 tbsp margarine, garlic cloves, minced, shallots, minced, tomato paste, dry white wine, wine vinegar, green bell pepper, finely chopped, dried leaf thyme, scotch bonnet peppers or 1 jalapeno pepper, finely chopped, worcestershire sauce

chicken breasts bonesless, skinless, olive oil, lemon juice, dijon mustard, rosemary, olive oil, red pepper julienned, yellow pepper julienned, red onions sliceed, asparagus steamed but firm, sliced, sun dried tomatoes blanched and chopped

grilled chicken, steamed carrots, steamed broccoli, steamed carrots, basil, oregano, pepper, extra virgin olive oil, brown rice

grilled chicken breasts, sliced and bite size, canned black beans, drained and rinsed, frozen corn, thawed, onion, chopped, green pepper, chopped, vegetable oil, monterey jack and cheddar cheese blend, taco seasoning , to taste (or do a combo of chili powder, cumin, and garlic powder), flour tortillas, sour cream, to serve on the side, salsa, to serve on the side

grilled chicken breasts, thinly sliced , 3- 6 oz breasts, roasted red peppers , jar, leaves red leaf lettuce or 4 leaves green leaf lettuce, large, reduced-fat feta cheese, scallions, thinly sliced

chicken breast, marinated with olive oil and rosemary then grilled, fennel, shaved, pear , cut in matchsticks, parmesan cheese, shaved, fig , baby sized, cut into slices, cashews, red pepper , cut into matchsticks, red onion, shaved, lettuce, mixed , red romaine, arugula, fat-free honey-dijon salad dressing

orange juice, oil, lemon peel, finely shredded if fresh, lemon juice, garlic cloves, minced, mayonnaise, ripe mango, diced, fresh lime juice, boneless chicken breasts, pineapple slices, swiss cheese, tomatoes , slices, red onions , large slices, lettuce, hawaiian rolls , if making sandwiches

peanuts, mayonnaise, chutney, sugar, raspberry vinegar, curry powder, head romaine lettuce torn in pieces, sliced green onions, shredded grilled chicken, papaya halved seeded peeled and sliced, fresh raspberries, peanuts

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)

olive oil, green bell pepper, orange bell pepper, red onion, chopped grilled chicken, lime juice, jerk seasoning, light cream cheese, pineapple preserves, whole wheat sandwich thin roll, avocados

chopped cooked chicken breast (about 1 lb skinned , boned chicken breasts), peeled, cubed honeydew melon, peeled, cubed mango, sliced celery, reduced-fat mayonnaise, chopped fresh cilantro, curry powder, grated lime rind, fresh lime juice, salt, boston lettuce leaves