235311 grilled chicken peach sauce just for Recipes

cooked chicken breast strips, diced (i prefer mine grilled), peach jam, water, peach, diced, cooked rice

tyson grilled and ready fully cooked grilled chicken breast strips, pesto sauce, prepared, italian bread, provolone cheese, olive oil

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

olive oil, cumin, sage, kosher salt, black pepper, pasta shells, chopped sweet banana pepper, chopped onion, diced garlic cloves (bam), grilled chicken breast (seasoned on the grill ), buffalo wing sauce (i used my favorite hot wing sauce, but use what you like. try ranch dressing if you prefer!)

rice wine vinegar, fish sauce, brown sugar, red curry paste, peanuts (roasted coarsely chopped), lime juice (1-2 limes), grilled chicken breasts, thinly sliced (3-4 pieces), tomato, chopped (1 cup), scallions, chopped, cilantro, chopped, lettuce, chopped

pasteurized egg product, garlic, minced (about 1/2 tsp), anchovy paste, dijon mustard, worcestershire sauce, lemon juice, olive oil, grated parmesan, salt, freshly ground black pepper, coarsely torn romaine lettuce, baby spinach leaves, whole-grain croutons, grilled chicken breast halves (about 4 oz each), sliced

grilled chicken breasts with lemon and thyme, a bold mixture of red-pepper flakes , garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts., lemon juice, dried thyme, dried red-pepper flakes, garlic, minced, olive oil, salt, fresh-ground black pepper, bone-in chicken breasts (about 2 1/4 lb in all ), light the grill or heat the broiler. in a shallow dish , combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. coat the chicken with the mixture., grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. turn and cook until the chicken is just done, about 10 minutes longer.

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

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

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)

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!)

ground coriander, paprika, cracked black pepper, kosher salt, ground cumin, brown sugar, bone-in center-cut pork chops (about 1/4-inch thick ), sweet peach sauce

top sirloin kabobs, kosher salt and freshly ground black pepper, whole chicken , spine and breast plate removed, canola oil, poultry seasoning, pork tenderloin, sriracha, pork rub, chipotle bbq and grilled pineapple bbq sauce, recipe follows, ketchup, mustard, molasses, bbq rub, cayenne, kosher salt and freshly ground black pepper, chipotle in adobo chile plus 2 tbsp sauce, grilled pineapple

butter, flour, celery (coarsely chopped ), onions (coarsely chopped ), mild green chilies (diced ), garlic cloves (crushed ), chicken stock (preferably homemade, heated ), grilled chicken (cubed ), ground cumin, salt, white pepper, black pepper, oregano, fresh parsley, chopped, sour cream, cilantro, white pepper, salt, ground cumin, scallions (chopped )