Grilled Chicken Salad with Cilantro-Dijon Vinaigrette
July 16, 2009
Summertime is the perfect time of year for Grilled Chicken Salads for dinner. This recipe idea comes from a restaurant in Birmingham I love, The Cantina. They make an awesome Cilantro Vinaigrette. My version is slightly different with a touch of coarse-grain mustard and sugar. It is also fabulous with shrimp or fish.
Grilled Chicken Salad with Cilantro-Dijon Dressing
Prep:
25 minutes
Yield:
4 servings
Ingredients
Chicken
2 tablespoons fresh lime juice
1 teaspoon lemon pepper
2 teaspoons olive oil
1/2 teaspoon sea salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Dressing
1/4 cup fresh lime juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon coarse ground mustard (I like Grey Poupon)
1 tablespoon finely chopped fresh cilantro
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
Salad
8 cups romaine lettuce
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
1 cup fresh or canned yellow corn
2 plum tomatoes, quartered
1/3 cup fresh Parmesan or Asiago cheese (optional)
2 tablespoons fresh lime juice
1 teaspoon lemon pepper
2 teaspoons olive oil
1/2 teaspoon sea salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Dressing
1/4 cup fresh lime juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon coarse ground mustard (I like Grey Poupon)
1 tablespoon finely chopped fresh cilantro
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
Salad
8 cups romaine lettuce
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
1 cup fresh or canned yellow corn
2 plum tomatoes, quartered
1/3 cup fresh Parmesan or Asiago cheese (optional)
Preparation
1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine all dressing ingredients, stirring well with a whisk.
5. To prepare salad, arrange greens and remaining ingredients; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving. Top with cheese, if desired.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine all dressing ingredients, stirring well with a whisk.
5. To prepare salad, arrange greens and remaining ingredients; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving. Top with cheese, if desired.
One Response to “Grilled Chicken Salad with Cilantro-Dijon Vinaigrette”
Amy R says:
September, 07 2009at 04:22 pm
I just made this for dinner! It was fantastic! I would recommend making the dressing ahead (when marinating the chicken) as to let the ingredients mix!
Thanks for the recipe!
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Layered Chicken Santa Fe Salad
May 18, 2009
We love salads for supper, and anything Southwestern goes over great at my house. Layered Santa Fe Salad is a breeze. Purchase a rotisserie chicken from the grocery, or use leftover grilled chicken. Serve with salsa or, for kids, ranch dressing. In under 25 minutes, you will have a colorful dinner on the table that is so healthy, high in protein and low in fat.
Layered Santa Fe Salad
Prep:
25 minutes
Yield:
4 to 6 servings
Ingredients
6 cups torn romaine lettuce leaves
4 plum tomatoes, chopped
31/2 cups chopped or shredded cooked or grilled chicken
1 cup black beans, rinsed and drained
1/2 cup blue corn or yellow corn tortilla chips
1/4 cup chopped fresh cilantro
1/2 cup chopped Monterey Jack cheese
Salsa, Greek yogurt, fresh corn, chopped green onions
4 plum tomatoes, chopped
31/2 cups chopped or shredded cooked or grilled chicken
1 cup black beans, rinsed and drained
1/2 cup blue corn or yellow corn tortilla chips
1/4 cup chopped fresh cilantro
1/2 cup chopped Monterey Jack cheese
Salsa, Greek yogurt, fresh corn, chopped green onions
Preparation
1. Place romaine in a large serving bowl. Layer tomatoes and next 5 ingredients. Serve with salsa, Greek yogurt, corn and green onions, if desired.
One Response to “Layered Chicken Santa Fe Salad”
Alli says:
May, 19 2009at 11:21 am
Just made this for recipe for lunch. It was great! The use of salsa with greek yogurt on top was perfect! A great and healthy substitute for sour cream. There's plenty left over for supper. Thanks for another good one!
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Easy Healthy Asian Chicken Salad
January 29, 2009
I am amazed how many subscribers and fans on facebook I have that are college students, and I thank all of you and am so excited that ya’ll are cooking while in college! Carlie, a college senior at the University of Georgia, has particularly enjoyed when I post salad recipes, and she told me she has tried all of them. She asked me to “keep them coming” so Carlie, this one’s for you. This salad is a cinch! The ingredients are very simple and easy to find. Feel free to substitute salmon for the chicken or even add thin cooked vermicelli or rice noodles to this salad. I kept the dressing very light, but it is a little tangy so if you want to add more oil, feel free.
Asian Chicken Salad
Prep: 25 minutes
Yield: 4 servings
Ingredients
5 cups shredded romaine lettuce
1 large seedless cucumbers, thinly sliced
2 cups shredded carrots
1 tomato, thinly sliced
11/2 cups chopped cooked chicken
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced red onion
1/4 cup unsalted dry-roasted peanuts, toasted
2/3 cup rice wine vinegar
1/4 cup fresh lime juice
1 tablespoon canola or sesame oil
2 teaspoons low-sodium soy sauce
3 cloves garlic, minced
1/4 cup sugar
1/4 teaspoon crushed red pepper flakes
Preparation
1. Combine lettuce and next 8 ingredients in a large salad bowl. Whisk together rice wine vinegar and remaining ingredients and pour over salad, tossing gently.
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Jeff Deasy says:
January, 29 2009at 04:03 pm
Talk about timely, I roasted a free-range chicken last night and was trying to decide on a healthy way to enjoy the rest of it. Thank you!