312189 grilled chicken white barbeque sauce Recipes

grilled chicken strips, ginger plum sauce, pizza crust , par-baked, honey, white sesame seeds, black sesame seeds, thai sweet chili sauce, pizza cheese blend, dole pineapple tidbits, drained, green bell pepper , julienned, dole green onion, thinly sliced

salt, corkscrew macaroni, frozen corn, shredded grilled chicken, canned black beans, drained and rinsed, red bell pepper, chopped, yellow bell pepper, chopped, red onion, minced, jalapeno chile, seeded and minced (important ingredient), chopped fresh cilantro, lime juice, pepper, mayonnaise, cider vinegar, sugar, prepared horseradish, black pepper, cayenne pepper

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

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

chicken thighs, teriyaki sauce (2 tbsp), soy sauce (2 tbsp), ketchup (3 tbsp), ginger (ground is ok too), caster sugar (for a helathier choice use sugar substitute)

pineapple rings, 1/2 inch thick, boneless skinless chicken breasts, teriyaki sauce, water , to thin marinade, pineapple juice, fresh lime juice, walnut oil, grated gingerroot, salt and pepper, to taste, gourmet salad greens, red pepper , julienned, bean sprouts, cashews, toasted, teriyaki sauce , to baste chicken and pinapple

boneless skinless chicken breast, montreal seasoning (can use faux montreal steak rub seasoning mix - substitute or any creole or cajun spice mix), penne pasta, butter, olive oil, chopped onion, garlic cloves, minced, chicken broth, tomato sauce, heavy cream, salt and pepper, fresh parsley, chopped, fresh basil leaves , cut chiffonade

boneless chicken breasts or 1 1/4 lbs chicken tenders, spaghetti sauce, onion salt, oregano, black pepper, shredded 2% mozzarella cheese, grated parmesan cheese, shredded parmesan cheese, spaghetti, boiling water

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.

swanson chicken broth, soy sauce, vinegar, sugar, garlic powder, crushed red pepper, skinless, boneless chicken breasts

chicken broth, soy sauce 1 tbsp. vinegar, sugar, garlic powder, crushed red pepper, skinless, boneless chicken breast halves

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 )

zucchini, yellow squash, red bell peppers, sweet onions, light italian dressing, sweet-and-sour dressing, dry white wine or chicken broth, soy sauce, skinned and boned chicken breast halves

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!)

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)

betty crocker suddenly pasta salad classic, mayonnaise, honey mustard, cubed grilled chicken or 2 cups rotisserie chicken, washed fresh baby spinach leaves, tomatoes, halved, stalk celery, chopped (1/3 cup), shredded cheddar cheese (4 oz), hard-cooked eggs, coarsely chopped, bacon , crisply cooked and crumbled

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