825 lettuce grilled Recipes

mixed salad greens or 1 (10 oz) package romaine lettuce or 8 cups torn romaine lettuce, grilled chicken breast strips, seasoned croutons, shredded or grated parmesan cheese, caesar salad dressing or 3/4 cup italian dressing

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

lettuce greens, grilled chicken, strawberry, blueberries, mandarin orange, walnuts, red onions, goat cheese, blueberry vinaigrette

lettuce, red bell pepper, green bell pepper, chopped onion, grilled chicken breast, french dressing

grilled chicken breasts, diced, mayonnaise (light is fine ), barbecue sauce (as mild or as hot as you like), blue cheese (reduced fat fine ) (optional), lettuce leaves, pita pockets or 2 sandwich buns

freshly ground chuck, salt and freshly ground black pepper, white cheddar, sliced 1/4-inch thick, yellow cheddar, sliced 1/4-inch thick, hamburger buns, horseradish mustard , recipe follows, leaves romaine lettuce, grilled vidalia onions , recipe follows, dill pickles, sliced, ketchup, dijon mustard, prepared horseradish, drained, vidalia onions , sliced crosswise, 1/4-inch thick slices, olive oil, salt and freshly ground black pepper

green leaf lettuce, red leaf lettuce, iceberg lettuce, baby spinach leaves (or any two of the four, romaine also works, but it s a little bitter), pineapple chunks, mandarin oranges, diced green onion, diced green bell pepper (and any color bell pepper), dried cranberries, chopped celery, sliced almonds (optional), cooked chicken, cut up , no seasonings (grilled or sauted)

tyson grilled and ready fully cooked grilled chicken breast strips, cellophane noodles, carrot, chopped, scallions, shredded, fresh cilantro, chopped, reduced-sodium chicken broth, soy sauce, sesame oil, toasted, chinese mustard, leaves butter or bibb lettuce

tyson grilled & ready fully cooked grilled breast fillets, ranch-style salad dressing, dill weed, dried, vegetable oil, mushrooms, fresh; sliced, onion, thinly sliced, separated into rings, lettuce, shredded, pita bread pockets, halved

olive oil, garlic, coarsely chopped, rosemary, beef tenderloin, salt and freshly ground black pepper, lemons, halved , seeds removed and grilled cut side down until golden brown, coarsely chopped shallot, coarsely chopped fresh rosemary, roasted garlic, olive oil, salt and freshly ground pepper, chopped romaine lettuce, grilled lemon-roasted garlic vinaigrette, grilled beef tenderloin, diced, prosciutto , julienned, scallions, grilled and chopped, yellow tomatoes, diced, red tomatoes, diced, crumbled gorgonzola, hard cooked eggs, peeled and diced, haas avocado, peeled, pitted and diced, sliced chives

fresh sardines, dressed, olive oil, salt, freshly ground pepper, mesclun or baby lettuce, grilled lime vinaigrette

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

lettuce, onion, tomato, chicken, gherkins, olives, jalapenos, olive oil, balsamic vinegar, oregano, sugar, pepper, sunflower oil, bell pepper, herbs, salt to taste

garlic, no-salt-added black beans, drained, canned vegetable broth, undiluted, chopped onion, salt, nonfat sour cream, chopped fresh cilantro, corn tortillas, vegetable cooking spray, shredded monterey jack cheese with peppers, shredded iceburg lettuce, grilled corn salsa

vidalia onion , sliced crosswise 1/2-inch thick (do not separate into rings), olive oil, for brushing, kosher salt and freshly ground black pepper, dijon mustard, grated fresh horseradish , or prepared horseradish, drained, freshly ground chuck (slightly coarse grind), kosher salt and freshly ground pepper, thick) slices cheddar cheese, hamburger buns, leaves romaine lettuce, grilled vidalia onions , recipe above, thick) slices beefsteak tomatoes (2 tomatoes), horseradish mustard , recipe above

lettuce, bacon bits, chicken breast, skinless, tomato, ranch dressing

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)