Best 5 Grilled Chicken Chopped Salad Recipes
Indulge in a symphony of flavors with Grilled Chicken Chopped Salad, a delightful dish that tantalizes your taste buds with every bite. Succulent grilled chicken takes center stage, perfectly complemented by a medley of crisp and refreshing vegetables. The vibrant greens, juicy tomatoes, crisp cucumbers, and crunchy red onions add a symphony of textures and colors to this healthy and satisfying salad. Tossed in a zesty homemade vinaigrette, this salad offers a delightful balance of tangy and savory flavors. Whether you're seeking a light and refreshing lunch or a flavorful side dish, Grilled Chicken Chopped Salad is a culinary masterpiece that will leave you craving more.
This article presents a collection of mouthwatering recipes that elevate the Grilled Chicken Chopped Salad to new heights. From classic variations to innovative twists, these recipes offer a culinary journey that will satisfy every palate. Discover the zesty tang of the Lemon- Herb Grilled Chicken Chopped Salad, where succulent chicken is marinated in a blend of zesty lemon, aromatic herbs, and olive oil. Experience the smoky allure of the Grilled Chicken Chopped Salad with Chipotle Dressing, where a creamy and smoky dressing adds a layer of depth and heat. For a refreshing twist, try the Grilled Chicken Chopped Salad with Watermelon and Feta, where sweet watermelon and tangy feta cheese create a delightful contrast of flavors.
For those seeking a plant-based alternative, the Grilled Halloumi Chopped Salad offers a delightful vegetarian option. Grilled halloumi, a semi-hard cheese with a slightly salty flavor, is paired with a medley of vegetables and tossed in a tangy vinaigrette. And if you're craving a warm and comforting salad, the Warm Grilled Chicken Chopped Salad with Roasted Sweet Potatoes is sure to satisfy. Grilled chicken and roasted sweet potatoes are combined with a hearty mix of vegetables and drizzled with a balsamic vinaigrette.
With its versatility and endless possibilities, Grilled Chicken Chopped Salad is a culinary canvas that invites experimentation and creativity. Whether you prefer classic flavors or seek innovative twists, this article provides a treasure trove of recipes that will transform your salad game. Embark on a culinary adventure and discover the endless possibilities of this delectable dish.
GRILLED CHICKEN CHOPPED SALAD
Layered desserts always grab my family's attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a healthy salad in an eye-catching way. I'm happy to say that it worked. -Christine Hadden, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.
Nutrition Facts : Calories 239 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
CHOPPED GRILLED CHICKEN KELAGUEN MANNOK
Steps:
- Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate.
- Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes.
- Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour.
- Chop the chicken into 1/2-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, chile pepper and lemon juice. Toss to combine. Refrigerate.
- Serve cold.
GRILLED CHOPPED VEGETABLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
- Preheat a large (2-burner) grill pan over medium-high heat.
- Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
- Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
- Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
- Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.
SPICED CHICKEN KEBABS WITH CHOPPED SALAD & FLATBREADS
Marinate chicken in yogurt, spices and lemon zest, then grill to make these flavourful chicken skewers. Serve in flatbreads with salad and cucumber yogurt
Provided by Claire Thomson
Categories Dinner
Time 45m
Yield Serves 4 (makes 8 skewers)
Number Of Ingredients 13
Steps:
- In a bowl, combine half the yogurt with the spices, half the garlic, the lemon zest and ½ tsp salt. Tip in the chicken and stir well to coat. Cover and leave to marinate in the fridge for at least 30 mins or overnight.
- Mix the grated cucumber and the remaining garlic into the remaining yogurt, then season with a pinch each of salt and pepper. Set aside in the fridge.
- Mix the finely chopped cucumber and lettuce together, then squeeze over one of the lemon halves and season with a good pinch of salt. Cut the remaining lemon half into quarters. Heat the grill to high or a large griddle pan over a high heat.
- Thread the marinated chicken pieces onto metal skewers, put on a tray and cook under a hot grill or in the griddle pan for 10-12 mins, turning often to ensure it cooks evenly and is charred in places. Warm the flatbreads under the grill or in a toaster.
- Serve the chicken in the flatbreads with the chopped salad and cucumber yogurt. Drizzle with hot sauce before serving, if you like.
Nutrition Facts : Calories 722 calories, Fat 46 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 2.8 milligram of sodium
GRILLED CHICKEN CHOPPED SALAD
The key to this glorious chopped salad is the chicken, which is marinated in lime vinaigrette dressing and then grilled to tender, juicy perfection.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, about 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Pour 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F).
- Meanwhile, combine remaining dressing with all remaining ingredients except cheese in large bowl.
- Slice chicken; place over salad. Top with cheese.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 33 g
Tips:
- Choose the right chicken: Use boneless, skinless chicken breasts or thighs for a lean and flavorful salad.
- Marinate the chicken: Marinating the chicken in a flavorful mixture of olive oil, lemon juice, herbs, and spices will help keep it moist and tender while grilling.
- Cook the chicken properly: Grill the chicken over medium heat until it is cooked through, but not dry. An instant-read thermometer should register 165 degrees F (74 degrees C) when inserted into the thickest part of the chicken.
- Use fresh, seasonal vegetables: This salad is a great way to use up fresh, seasonal vegetables. Try using a variety of colors and textures, such as tomatoes, cucumbers, bell peppers, corn, and avocado.
- Make your own dressing: A simple vinaigrette is a great dressing for this salad. Whisk together olive oil, lemon juice, Dijon mustard, honey, and salt and pepper to taste.
- Assemble the salad just before serving: This will help prevent the salad from getting soggy. Toss the chicken, vegetables, and dressing together just before serving.
Conclusion:
This grilled chicken chopped salad is a healthy, flavorful, and easy-to-make meal. It is perfect for a summer picnic or potluck. With a few simple tips, you can make a delicious salad that everyone will enjoy.
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