190084 spiced grilled chicken fire fruit yellow salsa Recipes

boneless skinless chicken breasts, head bibb lettuce, washed and separated, ripe mango, orange, fresh blueberries, fresh raspberry, raspberries, fresh or frozen (defrosted), olive oil, red wine vinegar, fresh tarragon (1 tsp. if using dried ), apple juice, salt and pepper

cooking oil, onion (chopped fine ), garlic clove (minced ), ketchup, vinegar, worcestershire sauce, brown sugar, celery seed, dry mustard, salt, black pepper, tabasco sauce, chicken, quartered

diced peeled seeded honeydew or other melon, chopped fresh cilantro plus 1/4 cup cilantro leaves, diced red onion, fresh lime juice, olive oil, grated lime peel, chopped seeded serrano chile, nonstick vegetable oil spray, boneless chicken breast halves with skin

grape tomatoes, cut in half, red onion, finely chopped, fresh parsley, chopped, raspberry vinaigrette dressing (fat free makes it even healthier), boneless skinless chicken breasts, extra virgin olive oil, ground sea salt and black pepper, to taste

brown sugar, salt, ground cumin, garlic powder, boneless skinless chicken breast halves, vegetable oil, chopped ripe plum (about 2 plums), chopped fresh cilantro, chopped red onions, cider vinegar, hot sauce, salt

brown sugar, salt, ground cumin, garlic powder, skinless, boneless chicken breast halves, vegetable oil, chopped ripe plum (about 2 plums), chopped fresh or 1 tsp dried cilantro, chopped red onion, cider vinegar, hot sauce, salt

diced peeled ripe mango (1 medium), diced fresh pineapple, minced red onion, minced seeded jalapeno pepper, chopped fresh cilantro, fresh lime juice, salt, freshly ground black pepper, skinless, boneless chicken breast halves, pineapple juice, chopped fresh cilantro, low-sodium soy sauce, honey, fresh lime juice, crushed red pepper

cubed honeydew melon, cubed cantaloupe, diced peeled english cucumber, diced red onion, chopped fresh mint, grated lime rind, fresh lime juice, extra-virgin olive oil, minced jalapeno pepper, light agave nectar, kosher salt, divided, freshly ground black pepper, divided, skinless, boneless chicken breast halves, mint sprigs (optional)

lime juice, olive oil, ground cumin, salt, dried oregano, pepper, boneless skinless chicken breast halves (4 oz each), black beans, rinsed and drained, mango, peeled and cubed, minced fresh cilantro, lime juice, olive oil, brown sugar, minced jalapeno pepper

romaine lettuce, balsamic vinaigrette, grilled chicken, tomatoes, diced, yellow tomatoes, diced, red onion, diced, extra virgin olive oil, red wine vinegar, basil , julienned, cilantro leaf, salt and pepper, mix, extra virgin olive oil, parmesan-romano cheese mix, fresh ground black pepper (5 turns)

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!)

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.

chili powder, salt, ground cumin, paprika, ground red pepper, black pepper, skinless, boneless chicken breast halves, canola oil, frozen whole-kernel corn, thawed, diced red bell pepper, prechopped onion, minced fresh parsley, fresh lime juice, black pepper

frozen corn kernels, thawed, chopped red onion, chopped red bell pepper, chopped fresh cilantro, fresh lime juice, chopped seeded jalapeno chili, dark beer, low-sodium soy sauce, chopped fresh cilantro, chopped seeded jalapeno chili, fresh lime juice, skinless boneless chicken breast halves

peeled and diced cucumbers (about 1 large cucumber), dole pineapple tidbits, drained (about a 15 oz can), freshly chopped cilantro leaves, chopped red onions (to taste), grated lime zest (1 large or two small limes), limes, juiced, chopped jalapeno peppers (okay not to seed), kosher salt, crushed red pepper flakes (to taste (optional), boneless chicken breasts

lemons, honey, fresh garlic minced, olive oil virgin, salt, black pepper, chicken breasts 4oz skinless, boneless, strawberries diced, whole peaches peeled and diced, red onions minced, red bell pepper diced, jalapeno minced

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)