292102 grilled chicken bacon mac cheese rachael Recipes

prepared pizza crust, grilled chicken breasts, baby arugula, sweet onion, sliced, blue cheese, olive oil, oregano, garlic powder, cornmeal, fresh ground pepper , to taste, balsamic vinegar, lemon juice

romaine, croutons, seasoned, grilled chicken breast, parmesan cheese

bacon, cheddar cheese, sliced, white bread or 8 slices whole-grain bread, thick-cut, tomatoes, ripe , cut into 12 thin slices, ripe hass avocado, peeled and pitted , cut into thin slices, unsalted butter, softened

grilled chicken caesar salad, dressing, healthy request condensed cream of chicken soup, water, cider vinegar, lemon juice, worcestershire sauce, garlic, minced or 1/2 tsp. garlic powder, freshly ground pepper, grated parmesan cheese, salad, skinless, boneless chicken breasts halves (about 1 lb), head of romaine lettuce torn into bite-size pieces., fat free caesar croutons, fresh anchovies , if desired.

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

bacon, cream cheese, softened, buttermilk ranch dressing mix, shredded sharp cheddar cheese, green onions, chopped, chopped black olives, chopped pecans (optional)

bacon , good-quality smoky, such as applewood-smoked, salt and pepper, pasta , whole wheat short-cut, chicken breast, skinless, boneless lightly pounded, extra-virgin olive oil, for drizzling, paprika, butter, onion , quartered lengthwise and very thinly sliced, flour, chicken stock or 1/2 cup cloudy apple cider, milk, whole, thyme, fresh, chopped, nutmeg, to taste, freshly grated, white cheddar cheese , extra-sharp, shredded, gruyere, shredded, parsley, flat leaf or 1 tsp celery leaves, for garnish

romaine lettuce hearts, chopped tomatoes (about 2), chopped red onion (about 1 small), diced avocado, crumbled blue cheese, turkey bacon slices, cooked and crumbled, hard-cooked large egg whites, chopped, grilled chicken breast strips, low-fat blue cheese dressing (such as wish-bone just 2 good!)

boneless skinless chicken breasts, a good ground cinnamon (i used vietnamese because it s the best), salt & pepper for the chicken, baby swiss cheese slice (sliced very thin), hickory smoked thin sliced bacon (brought to room temperature), cilantro leaf, finely chopped, toothpicks (optional), laughing cow original cheese, canned artichoke heart , coarsley chopped (unmarinated, use 10 pre-quartered pieces), salt, for filling, pepper, for filling

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

grilled chicken breasts, no yolks wide noodles, grape tomatoes (organic are best), basil, red wine vinegar, olive oil, oregano, parmesan cheese

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

chicken breast halves with skin and bones, log chilled soft fresh goat cheese (such as montrachet), cut into eighteen 1/3- to 1/2-inch-thick rounds, extra-virgin olive oil, sweet onions (such as maui ), cut into 1/2-inch-wide slices, red bell pepper , cut into 1-inch-wide strips, yellow bell pepper , cut into 1-inch-wide strips, fresh chives, finely chopped

boneless, skinless chicken breast, extra-virgin olive oil , for liberal drizzling, salt and freshly ground black pepper, penne pasta or whole wheat penne, butter, panko (japanese bread crumbs), garlic, finely chopped, anchovy paste, all-purpose flour, chicken stock, worcestershire sauce, whole milk, freshly shredded pecorino cheese, head escarole or romaine, shredded, lemon

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)