233618 style grilled chicken spicy sweet sour dipping Recipes

bean sprouts, baby corn , sliced, mange tout, bell peppers , sliced, carrots, onions , sliced, tinned pineapple , drained, roasted chicken , chopped, sweet & sour stir fry sauce

spicy sweet mayo, light mayonnaise, coarse-grain mustard, honey, prepared horseradish, hot pepper sauce (e.g. tabasco) to taste, ground cayenne pepper, burgers, ground turkey breast, onion, grated, jalapeno pepper, seeded and minced, barbeque sauce, worcestershire sauce, liquid smoke flavoring, steak seasoning, dry mesquite flavored seasoning mix, olive oil, onion, sliced, hamburger buns, split

bone in chicken breast halves, with skin, salt & freshly ground black pepper, unsalted butter, olive oil, red onion, diced, shallots, thinly sliced, red pepper, cored, seeded and diced, red chile, seeded and minced, garlic cloves, minced, chicken broth, sweet potatoes, peeled and chopped into 1/2 inch chunks, chopped tomato, dried marjoram, bay leaves, salt, fresh ground black pepper, sour cream, chopped fresh marjoram, chopped fresh thyme

chicken parts (your choice ), fresh coarse ground black pepper, cilantro, stems and all, minced, garlic cloves, minced, fish sauce, light coconut milk, cider vinegar, sugar, garlic cloves, minced, salt, sambal oelek (or thai chili sauce)

mayonnaise, ground black pepper, garlic powder, celery salt, chopped leftover grilled chicken, celery stalks, sliced, sweetened dried cranberries, salted cashews, bread, toasted, mayonnaise, red leaf lettuce leaves, ripe tomato, sliced

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

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

whole wheat tortilla, ranch dressing, lettuce, tomatoe, grilled chicken

iceberg lettuce, tomatoes, cucumber, grilled chicken, baby carrots, alfalfa sprouts, broccoli, cauliflower

flat bread (you can use thin pita bread), sliced leftover grilled chicken, sun-dried tomato packed in oil, coarsely chopped, leaves fresh basil, coarsely chopped, grated mozzarella cheese, salt, ground black pepper, red pepper flakes

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 breasts, boneless, skinless, chopped (optional), grape tomatoes, olive oil, dried basil or 1/2 cup chopped fresh basil, salt and pepper, penne pasta, uncooked, water or chicken broth, to cook pasta in, white wine, favorite italian dressing, not creamy (i used northern italian), black olives or 1/4 cup sliced

chicken pieces, my kids love the legs, marinade, sweet chili sauce, peanut oil, reduced sodium soy sauce, fish sauce, lime juice

red potatoes, halved, eggplants, canned no-salt-added chicken broth, undiluted, reduced-calorie ketchup, lemon juice, dry sherry, low-sodium soy sauce, minced garlic, coarsely ground pepper, chopped fresh cilantro, chopped fresh dill, vegetable oil, skinned, boned chicken breast halves, sweet red pepper , quartered lengthwise, zucchini , quartered lengthwise, vegetable cooking spray, fresh dill sprigs (optional)

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)

water, breasts of chicken, spicy sausage, diced celery, sliced carrots, diced onion, minced garlic, lemon juice, tomato paste, salt, pepper, parsley, basil

spinach, grilled chicken, black olive, onion, chickpeas, kraft light done right! ranch dressing