Best 3 Grilled Chicken Salad With Chrozo Stuffed Olives In Citrus Vinaigrette Recipes
Indulge in the symphony of flavors that is grilled chicken salad with chorizo-stuffed olives, a delectable dish that tantalizes the taste buds with its vibrant colors and bold Mediterranean flair. Savor the succulent grilled chicken, infused with a smoky aroma, perfectly complemented by the tangy citrus vinaigrette. Experience the burst of flavors from the chorizo-stuffed olives, a delightful combination of savory and spicy. This salad is a symphony of textures, with crisp lettuce, refreshing cucumber, juicy tomatoes, and creamy avocado. Drizzle the zesty citrus vinaigrette over the salad, creating a harmonious balance of flavors that will leave you craving more. This article presents a collection of recipes that will guide you through creating this dish, ensuring a culinary journey that delights the senses.
Let's cook with our recipes!
GRILLED CHICKEN CITRUS SALAD
This is a wonderful refreshing summer recipe. Very good! A must try.
Provided by WAILAKIJACKIE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
- Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
- Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
- Toss salad with reserved dressing, and top with sliced chicken.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.1 g, Cholesterol 65.9 mg, Fat 2.2 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 0.5 g, Sodium 112.6 mg, Sugar 14.6 g
REFRESHING GRILLED CHICKEN SALAD
"This recipe is light, zippy and flavorful. It's a nice healthy salad that's great for a luncheon with friends." And with blueberries, walnuts and olive oil, it's nutritionally exceptional, too. Denise Rasmussen - Salina, Kansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the lime juice, honey, oil, salt and pepper. Pour 1/3 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining lime juice mixture for dressing., Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., In a large bowl, combine the salad greens, watermelon, blueberries and yellow pepper; add reserved dressing and toss to coat. Divide among four serving plates. Slice chicken; serve with salads. Sprinkle each serving with 4 teaspoons walnuts.,
Nutrition Facts : Calories 300 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 257mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
GRILLED CHICKEN SALAD WITH CHROZO-STUFFED OLIVES IN CITRUS VINAIGRETTE
Categories Chicken
Number Of Ingredients 23
Steps:
- To prepare vinaigrette, heat a small amount of the olive oil in a medium saucepan. Add shallot and cook for 5 minutes to soften. Add juices and vinegar and bring to a boil. Reduce heat slightly and cook until mixture is reduced to 1/4 cup. Let cool, then place in a blender. With blender running, drizzle in remaining oil slowly to emulsify. Chill until ready to use. To prepare olives, carefully stuff with chorizo. Dip each olive in flour, then egg, then bread crumbs. Fry in 325°F oil for a few minutes or until golden brown on all sides. Remove from oil and drain. To prepare salad, season chicken with salt and pepper. Grill over medium heat for about 5 minutes on each side or until cooked through. While chicken cools, season potatoes with salt and cook in hot oil until tender. Place equal amounts of potatoes onto 4 serving plates. Toss greens with chicken, peppers and enough vinaigrette to coat. Season to taste with salt and pepper and place on top of potatoes. Garnish each plate with 4 warm olives. Makes 4 servings. March 2008 California Grown
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Choose high-quality ingredients: The quality of your ingredients will directly impact the flavor of your salad. Use fresh, ripe vegetables and fruits, and high-quality olive oil and vinegar.
- Don't overcook the chicken: Chicken is a delicate meat, and it can easily become dry and tough if it's overcooked. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
- Let the salad rest: After you've assembled the salad, let it rest for a few minutes before serving. This will allow the flavors to meld together and the dressing to soak into the ingredients.
Conclusion:
This grilled chicken salad with chorizo-stuffed olives in citrus vinaigrette is a flavorful and refreshing dish that's perfect for a summer lunch or dinner. The combination of grilled chicken, chorizo-stuffed olives, fresh vegetables, and citrus vinaigrette is sure to please everyone at the table. The recipe is also relatively easy to make, and it can be tailored to your own preferences. For example, you can use different types of vegetables, or you can adjust the amount of chorizo stuffing in the olives. You can also make the dressing ahead of time, which will save you time when you're ready to assemble the salad. So next time you're looking for a light and healthy meal, give this grilled chicken salad with chorizo-stuffed olives in citrus vinaigrette a try. You won't be disappointed!
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