Friday, September 30, 2011

Grilled Chicken Salad

Always a crowd pleaser, you can serve it any time of the year. I love adding as many different colors and textures in a salad to make it interesting looking and tasting. Presentation is always an essential!

I like to marinate the chicken, if I have time.  I don't usually measure the ingredients in a dish like this,  but my marinade usually consists of:  olive oil, melted butter, lemon juice, worchestershire sauce, montreal steak seasoning, and garlic, minced.

I have made the chicken on the grill in summer or in a frying pan when its too cold to grill.  Both ways turn out great. I usually use chicken breasts (whole if they are thin enough or else I slice them in half once through sideways.)  Be careful not to overcook them.

As soon as they are done, I place them on a plate, cover them right away with saran wrap, or something like that, to keep the moisture in. Refrigerate until you are ready to make up the rest of the salad.

I usually use mixed greens and romaine lettuce with thin sliced red onions underneath. Slice each chicken breast individually, on a cutting board, into 1/4 - 1/2 in. slices and I try to keep them in the shape of the chicken breast and place them on top with the thin end of the chicken breasts aiming at the edges of the bowl. (Sort of making a star shape on top of the salad with the chicken breasts.)

Then slice your avacados and place them inbetween the chicken breasts. As you can see I have grape tomatoes around the edge, feta cheese in the center, and garnished with dried cranberries, salt and pepper.
Very tastey.  Use whatever kind of dressing you like or vegetables for that matter. .  Enjoy

1 comment:

  1. Your salad looks delicious and the way you plated it is gorgeous. I love the avocados. Thank you for linking up to Friday Potluck.