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Valencia Grove Amber Grilled Chicken Salad

Valencia Grove Amber Grilled Chicken Salad


Blue Moon’s favorite ingredient, orange, is infused throughout this recipe, from the marinade and salad ingredients to the dressing. Along with the signature ingredient, their Valencia Grove Amber brew has notes of caramel to make it a rich and creamy ale that serves as the perfect marinade for the chicken breasts.

Ingredients

  • Half 6-ounce bottle Blue Moon Valencia Grove Amber
  • 1/4 Cup honey
  • 2 Tablespoons Dijon mustard
  • 1/4 Cup diced red onion
  • 3 Tablespoons olive oil
  • 1/4 Cup lemon juice
  • 4 skinless, boneless chicken breasts
  • 1/2 red bell pepper, diced
  • 1 avocado, diced
  • 1 head romaine lettuce
  • Orange slices, for garnish
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon balsamic vinegar
  • Pepper, to taste
  • Juice and zest from 1 orange

It's time we stimulate the liver with fresh garden vegetables and grilled chicken. Add in a creamy cajun dressing and this Phase 2 salad will not only stimulate the liver but helps unlock the magical process of turning protein into beautiful muscle.

Phase 2 | Serves 4
Prep time: 20 minutes | Total time: 20 minutes

INGREDIENTS

12 ounces boneless, skinless chicken breasts

Cajun Seasoning:

2 teaspoons paprika
2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 1/2 teaspoons sea salt
1 to 1 1/2 teaspoons cayenne pepper, to taste
Freshly ground black pepper, to taste

2 cups fresh green beans
4 cups chopped romaine lettuce
2 cups sliced purple cabbage
1 medium cucumber, sliced
3/4 cup sliced red onion
Chopped fresh parsley, to taste

Cajun seasoning
3 hard-boiled egg whites
2 tablespoons fresh lemon juice
2 tablespoons coconut aminos
1 teaspoon Dijon mustard
3 drops liquid stevia

DIRECTIONS

  1. Combine the Cajun seasoning ingredients. Reserve 2 1/2 teaspoons of the seasoning to use in the dressing, and set aside.


Grilled Chicken Salad

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Southwestern Grilled Chicken Salad

This centerpiece salad features grilled chicken with juicy oranges, black beans, green onion and salad greens, topped with an amazing dressing made with Pace® Picante Sauce, lime juice and garlic.

  • 1 cup Pace® Picante Sauce
  • 3 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder or 1 clove garlic, minced
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1/2 teaspoon chili powder
  • 6 cups mixed salad greens torn in bite-size pieces
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 2 medium orange, peeled and sliced
  • 2 green onion, sliced (about 1/4 cup)

Stir the picante sauce, 2 tablespoons oil, lime juice and garlic powder in a small bowl.

Season the chicken as desired.  Sprinkle the chicken with chili powder. Brush with the remaining oil.

Heat the grill to medium and grill chicken for 15 minutes or until cooked through, turning once. Slice the chicken into strips.

Place the salad greens on 4 plates. Top with the chicken, beans and oranges. Sprinkle with the onions and pour the picante sauce mixture over all.


How to Make the BEST BBQ Chicken Salad

  1. Heat grill to medium high heat, about 350-400 degrees F.
  2. Season both sides of chicken breast with salt & pepper.
  3. Spray grill grates with cooking spray or rub down with olive oil soaked rag.
  4. Place chicken and corn on grill. Grill corn for 2 minutes per side, just to cook and slightly char.
  5. Grill chicken breast for 4 minutes per side. Brush with bbq sauce on both sides, grilling an additional 1-2 minutes per side once the sauce is on. The chicken will be done when it is no longer pink on the inside.
  6. Remove from grill and let rest for 5 minutes. Then slice chicken and cut corn kernels off the cob.
  7. Assemble the salad: to a large bowl add green leaf lettuce. Top with sliced bbq chicken, corn, cherry tomatoes, black beans, avocado slices and red onion. Serve with dressing on the side.

Everything about this salad screams light, refreshing and freakin delicious to me! It is gluten free and dairy free for those of you who fit in that arena AND it comes together in 30 minutes for all you busy moms out there!

I guarantee this BBQ Chicken Salad will be a hit with everyone in the family, even those picky eaters! P.S. one of my favorite tricks for the kids is to cut everything up super small, almost like a chop salad so they can&rsquot &ldquosee&rdquo what&rsquos in the salad. You&rsquoll avoid those &ldquowhat&rsquos this&rdquo question and they&rsquoll devour it!

Hands down this is the perfect summer salad recipe. I know you&rsquoll be adding to your weekly menu and eating it on repeat, because I am! Bon Appetit friends!

Other BBQ Chicken Recipes you&rsquoll like:


Reviews

I found this salad uninspired. It wasn't bad per se, just uninteresting.

this was fresh,amazing and super easy. next time we might add some toasted almonds and some cilantro.

I made this today but I had to substitute the white balsamic vinegar with white wine vinegar and the whole grain mustard with a small amount of spicy brown mustard. I was worried it would taste too mustardy since I dislike mustard but it tasted fine. When I was eating it I thought it might be better if I didn't cook the peaches so I am going to try that next time.

A great summer recipe! I agree that the extra dressing helps. To keep the chicken breast moist I toss them with a bit of olive oil and a spice and let them refrigerate in a baggie for a while. The olive oil is the trick.

I made this last night and all I can say is awesome! The peaches were superb and everything just went so well together. I doubled the dressing because it just didn't seem sufficient for the amount of greens. So glad I did. Also, I used skinless and boneless chicken thighs because I think chicken breasts get too dry on the grill. Will make this again this summer.

Great flavors. Be sure to get ripe + sweet peaches. I'll definitely make this again.

Happened to have baby spinach on hand when I made this and it was very tasty. Used dijon instead of grainy mustard which I didn't have. A very big hit with my husband and friends.

I was surprised how well all the flavors worked together. I made it all on my panini grill! Its an extremely easy, healthy and tasty recipe that is perfect for summer!

This was quick, easy and healthy. I will make it again, but as another review commented, I may add a little red onion and parm for added kick.

This is my go-to weeknight recipe when peaches are in season. It's fast, easy, and satisfying. If you don't have arugala use mixed greens and add thinly sliced red onion and some parm shreds for extra kick. You can also lightly pan fry the peaches if you don't have a grill.

I love this recipe, I do make substitutions though, I always use chicken thighs, I think they are more flavorful and definitely more forgiving in the cooking, and I covered the chicken with jerk seasoning.

The dressing was a perfect compliment to the peaches and arugula. Fresh peaches from the farmers market were a hit. We marinated the chicken before grilling so it was nice and moist. Wouldn't change a thing and will definitely make this again. Yum!

I made this last night. It's super easy and very tasty. My chicken was slightly dry, but combined bites with the peaches helped the chicken go down much easier. Next time I'll cut the grilling time down on the chicken. The dressing is delicious and the grilled peaches are amazing!

I forgot to mention that really sweet and flavourful peaches are essential in this dish. We used some regular peaches and a few saturn peaches (aka "doughnut" or "flat" peaches). The regular peaches were phenomenal. The saturn peaches had zero flavour. So much so that we decided not to use them and pitched them.

Really quick, really easy and really good. I was a bit short on grainy mustard so I added a touch of dijon. I also added some chopped, roasted walnuts. The dressing is just so easy and good. All of the flavours complimented each other nicely. Watch the salt on the chicken, though, as grainy mustards can be a bit salty. I will definitely add this to the summer salad repetoire.


Valencia Grove Amber Grilled Chicken Salad - Recipes

*One free kids meal with any cocosbakery.com order, Tuesdays only. Use code FREEKIDSMEAL to redeem.

May not be combined with any other offer.

WEEKDAY BREAKFAST COMBO

MONDAY – FRIDAY – AVAILABLE UNTIL 11AM

A great way to start every day at a great price!

with Choice of

  • 2 strips of applewood smoked bacon
  • 2 country sausage links
  • 1 turkey sausage patty

and Choice of

  • 2 freshly made buttermilk pancakes
  • 2 fresh-baked biscuits
  • fresh-baked muffin
  • fresh-baked seasonal coffee cake
  • petite croissant
  • toast (cal. 580-1340)

LUMBERJACK BREAKFAST

Light and buttery brioche French toast dusted with powdered sugar and served with a generous amount of applewood smoked bacon, ham, country sausage links or turkey sausage, and two farm-fresh eggs.* Served with syrup and choice of country potatoes, hashbrowns or fresh fruit. (cal. 1320-1650)

SIGNATURE POTATO HASH

Substitute country potatoes, hash browns or fruit with signature potato hash. (cal. 280)

* Department of Public Health Notice: Meats or eggs that are undercooked to your specification may increase your risk of foodborne illness, especially if you have certain medical conditions. A 2,000-calorie diet is used as the basis for general nutrition advice, however, individual calorie needs may vary. Additional written nutrition information is available to guests on request.

Served with

and Choice of

  • two freshly made buttermilk pancakes
  • fresh-baked biscuit
  • fresh-baked muffin
  • fresh-baked seasonal coffee cake
  • petite croissant
  • toast (cal. 580-1340)

THE CLASSIC

With choice of 4 strips of apple-wood smoked bacon, 3 country sausage links, 2 turkey sausage patties or 2 slices of ham. (cal. 590-1440)

COUNTRY FRIED STEAK & EGGS

Not one, but two tender steaks, battered and fried golden brown and topped with Coco’s sausage-pepper gravy. (cal. 1210-1910)

NEW YORK STEAK & EGGS

A fresh and tender 8oz. New York steak is the perfect way to start your day. (cal. 820-1520)

TOP SIRLOIN STEAK & EGGS

Fresh and natural, that’s what makes this 8oz. top sirloin steak so tender and juicy. (cal. 760-1460)

THE TRIPLE MEGA BREAKFAST

For those looking to satisfy their big appetite with only the freshest ingredients!

Served with three eggs* any style 3 strips of applewood smoked bacon 3 country sausage links or 2 turkey sausage patties country potatoes, hash browns or fruit and 3 buttermilk pancakes. (cal. 1390-1750)

* Department of Public Health Notice: Meats or eggs that are under-cooked to your specification may increase your risk of food-borne illness, especially if you have certain medical conditions. A 2,000-calorie diet is used as the basis for general nutrition advice, however, individual calorie needs may vary. Additional written nutrition information is available to guests on request.

Savory and delicious using farm-fresh eggs and high-quality meats, cheeses and vegetables.

with Choice of

and Choice of

  • buttermilk pancakes
  • fresh-baked muffin
  • fresh-baked seasonal coffee cake
  • buttermilk biscuit
  • petite croissant
  • toast

Egg whites or egg substitute available upon request at no additional charge.

MUSHROOM & SWISS OMELETTE

Sautéed mushrooms, caramelized onions and melted Swiss cheese finished with diced green onions. (cal. 930-1650)

MEDITERRANEAN OMELETTE

Fresh spinach, Kalamata olives, fresh tomato and feta cheese. (cal. 750-1470)

CALIFORNIA OMELETTE

Fresh avocado, melted Jack cheese and applewood smoked bacon. (cal. 860-1580)

VEGETABLE OMELETTE

Sautéed mushrooms, fresh broccoli, cheddar cheese and fresh pico de gallo served with sour cream. (cal. 860-1580)

MEATLOVER’S OMELETTE

Applewood smoked bacon, ham and turkey sausage with melted cheddar cheese. (cal. 870-1590)

DENVER OMELETTE

Sautéed green bell peppers, diced onions and ham with melted cheddar cheese. (cal. 780-1500)

SMOKED GOUDA & HASH OMELETTE

A golden omelette filled with bacon, potato hash made with bell peppers, onions and special seasonings, and smoky Gouda cheese. (cal. 940-1640)

TEX MEX SCRAMBLE

A scrambled blend of eggs, seasoned ground beef, jalapeños, green chilies and fresh pico de gallo. Topped with melted cheddar cheese, sour cream, salsa and crispy tortilla strips. Served with warm corn tortillas or breakfast bread choice. (cal. 990-1200)

PACIFIC SCRAMBLE

Scrambled eggs with fresh spinach, applewood smoked bacon, tomatoes, onions, sautéed mushrooms and melted Swiss cheese. (cal. 780-1490)

These entrées are served as listed below to meet nutritional requirements.
No additional choices.

MUSHROOM & TOMATO SCRAMBLE

Egg whites scrambled with sautéed mushrooms, fresh tomato and diced green onions. Served with fresh tomato slices. (sodium 420 mg) (cal. 190)

TOMATO BASIL OMELETTE

Egg whites scrambled with fresh spinach, tomatoes, basil, diced onions and feta cheese. Served with fresh fruit. (sodium 800 mg) (cal. 340)


Grilled Chicken Thigh and Cucumber Salad

Light a grill. Rub the chicken thighs with 2 tablespoons of the olive oil and season with salt and pepper. Arrange the chicken skin side down on the grill and top with a sheet of foil and a weighted heavy baking sheet. Grill the chicken over moderate heat until the skin is golden brown, about 5 minutes. Turn the chicken skin side up, top with the foil and weighted baking sheet and grill for 3 minutes longer. Remove the baking sheet. Turn the chicken skin side down once more and grill until the skin is crispy and the chicken is cooked through, about 2 minutes longer. Transfer the chicken to plates.

Meanwhile, in a large bowl, combine the vinegar with the shallot and garlic and gradually whisk in the remaining 1/4 cup of olive oil until well blended. Add the cucumber, onion, chile and chopped mint and season with salt and pepper. Toss to coat.

Slice the chicken toss with the cucumber salad. Garnish with the nuts and mint leaves.


Grilled Chicken Salad

Ingredients

Vegan Chicken
Preheat oven to bake at 450°F. Place Chickenless Breast on an ungreased baking pan. Bake approximately 9 minutes. Flip and bake an additional 7-8 minutes until heated through.
Tempeh
Boil 10 minutes in water/broth then season and sear 2 minutes per side over medium-high

Mahi-Mahi
Pat the fish dry with paper towels and season on both sides with salt and pepper to taste. Heat 1 Tbsp. olive oil in a large pan over medium- high heat. Place fish in the pan and cook 3-4 minutes per side, or until cooked through and meat flakes away when probed with a fork.

Prepare your Ingredients
Wash and dry your fresh produce.
Place spinach in a large salad bowl.
Mince 1 clove garlic and place into a small bowl.
Add some ice water to the container of red onion to reduce the bite.
Pat chicken dry, then rub with a little olive oil and season with salt and pepper.

Make the Vinaigrette
Add the apple cider vinegar, honey, and 3 Tbsp. olive oil to the bowl with the garlic and whisk until well blended.
Taste and adjust with salt and pepper then set aside and allow flavors to blend.

Cook the Chicken
Grill: Preheat your outdoor grill to medium-high.
Cook covered 4-5 minutes per side or until the chicken is cooked through, set aside to rest.
Cook the pineapple 2-3 minutes per side or until browned.

Oven: Heat 1 tsp. olive oil in a medium pan over medium-high heat.
Cook for about 4-6 minutes per side or until the chicken is cooked through, set aside to rest.
Add a little olive oil to the same pan and cook the pineapple 2-3 minutes per side or until browned.

Plating
Slice chicken into strips, and cut pineapple into chunks.
Dice the avocado by scoring the flesh in a checkerboard pattern without piercing the skin.
Use a spoon to scoop out the cubes.
Drain the onion, and add to the salad bowl along with the pineapple, avocado, and feta toss together.
Whisk the dressing to blend, add desired amount to the salad bowl and toss to mix.
Divide the salad evenly between your dishes and top with the blueberries and sliced chicken. Enjoy!


Salads & Soups

China Coast

Grilled & chilled chicken breast, mandarin oranges, snow peas, water chestnuts, carrots, fried noodles, sesame seeds, scallions & mixed greens, tossed w/sesame dressing.

Jungle Caesar

Grilled & chilled chicken breast, romaine, parmesan cheese, croutons & caesar dressing.

Kaanapali Kobb

Grilled & chilled chicken breast, crumbled applewood smoked bacon, fresh avocado, Point Reyes bleu cheese crumbles, chopped hard cooked egg, tomatoes, scallions & mixed greens, tossed w/kobb dressing (creamy vinaigrette).

Chop Chop Salad

Hand breaded fried chicken breast, applewood smoked bacon, avocado, hard cooked egg, tomatoes & scallions w/mixed greens, corn, cucumber & cheddar cheese. Tossed w/our own Surfboarder BBQ dressing.

Tortilla Soup

A hearty soup w/chicken & fresh vegetables, topped w/jack cheese, avocado & tortilla strips.


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