Recipe for a grill chicken salad in low carb?!
Recipe for a grill chicken salad in low carb?
Answers:
ITALIAN GRILLED CHICKEN SALAD
1/4 c. sun-dried tomatoes in oil, drained & minced
2 lg. cloves garlic, crushed
2 tbsp. finely chopped fresh basil leaves
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. olive oil
1/2 c. lemon juice
SALAD:
6 chicken breast halves, boned & skinned (2 lb.)
1 med. eggplant, cut into 1 1/2" pieces
1 med. zucchini, cut crosswise into 1/2" thick slices
1/2 orange pepper, cut into 1 1/2" pieces
1/2 red pepper, cut into 1 1/2" pieces
1/2 yellow pepper, cut into 1 1/2" pieces
1 med. head green leaf lettuce, washed
1 pkg. (9 oz.) sm. mozzarella balls, drained
1. Make Dressing: In medium bowl, whisk dressing ingredients until blended.
2. In shallow glass baking dish, coat chicken with 1/2 cup dressing. Cover; marinate in refrigerator 1 hour, turning chicken occasionally. In medium bowl, toss eggplant, zucchini and peppers with 2/3 cup dressing until coated. Drain, reserving dressing; arrange vegetables on skewers.
3. Prepare outdoor grill for barbecue. Drain chicken. Over low coals, cook chicken and vegetables with grilled covered, 10 minutes, turning chicken once and skewers occasionally, brushing with dressing.
4. Arrange lettuce on serving plate. In small bowl, toss mozzarella with some of remaining dressing. Slice chicken crosswise; arrange mozzarella, chicken and skewers on prepared plate.
Source(s):
Taste great and healthy!
don't use any sweets
I got this from Di.
1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons Salad Supreme dry seasoning (McCormick's)
1 tablespoon oregano
1 tablespoon Dijon mustard
1 lb boneless skinless chicken breasts
8 cups torn mixed salad greens
2 cups sliced vegetables (squash, mushrooms, carrots, radishes, cucumber, etc.)
In small bowl, mix together olive oil, vinegar, Salad Supreme, oregano, and mustard.
Whisk until blended well.
Pour half of mixture in a large zip-top plastic bag; add chicken and refrigerate 30 minutes or longer, turning occasionally.
Chill remaining marinade to be used later.
Remove chicken from marinade; grill over medium hot coals for 12-15 minutes or until done.
Baste with marinade during cooking.
Toss mixed salad greens, and vegetables.
Arrange on 4 serving plates.
Thinly slice chicken.
Arrange one chicken breast on top of each plate of greens.
Whisk refrigerated marinade and drizzle over salad.
Grilled Chicken Salad Cosmopolitan
1/4 cup jellied cranberry sauce
1/4 cup orange marmalade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
2 tablespoons lemon flavored vodka
4 skinless, boneless chicken breast halves
3/4 teaspoon salt
3/4 teaspoon lemon pepper
1 (10 ounce) bag European blend salad greens
1/2 cup dried cranberries
2 cups diced orange segments
2 tablespoons orange zest strips
In a small saucepan over low heat, combine the cranberry sauce and orange marmalade. Warm and stir until melted and well blended. Remove from the heat and stir in the lime juice, orange juice and vegetable oil. Remove 1/2 cup of the mixture and set aside in the refrigerator for later.
Allow the mixture to cool then stir in the lemon vodka and transfer to a large resealable bag. Season the chicken pieces with salt and lemon pepper; place them into the bag with the marinade. Seal the bag and marinate in the refrigerator for at least 1 hour, turning occasionally.
Preheat a grill for medium heat. Remove the chicken from the plastic bag, discarding the marinade.
Place the chicken pieces on the preheated grill and cook for 4 to 5 minutes on each side, or until firm and no longer pink in the center. If you have a meat thermometer, it should measure 160 degrees F (70 degrees C) when measured in the thickest part. Remove chicken to a cutting board and allow to rest for about 5 minutes.
While the chicken is resting, combine the salad greens, cranberries, and orange segments. Pour the reserved citrus marinade over the salad and toss lightly to coat. Divide the salad between four serving plates. Slice each piece of chicken crosswise into 1/2 inch strips. Arrange over the tops of the salads and sprinkle with orange zest strips.
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Lime Grilled Chicken Caesar Salad
4 skinless, boneless chicken breast halves
1/2 cup mesquite-lime marinade
1/2 head lettuce, torn into small pieces
1 large tomato, cut into wedges
1/2 sweet onion, sliced
1 green bell pepper, seeded and thinly sliced
2 tablespoons grated Parmesan cheese
1 cup large cheese and garlic croutons
1/2 cup creamy Caesar-style salad dressing
In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.
Preheat a charcoal or gas grill to medium high heat.
Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.
In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.