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    Pickens Family Cookbook

    Grilled Chicken Salad

    Salad
    ​

    4

    portions

    -

    temps total
    Commencer à Cuisiner

    Ingrédients

    DRESSING:

    1/3 cup vegetable oil

    1/4 cup raspberry vinegar

    3 Tablespoons fresh lemon juice

    2 Tablespoons water

    1 Tablespoon sugar

    1 1/2 teaspoons chicken bouillon

    I teaspoon dry mustard

    1 clove garlic, minced

    SALAD:

    4 boneless chicken breast halves, skinned

    2 Tablespoons crumbled bleu cheese

    1 large apple, cored and sliced

    I ripe pear, cored and sliced

    Lettuce leaves

    1/2 cup toasted walnuts pieces

    Fresh raspberries (optional)

    Instructions

    • In a small bowl, combine dressing ingredients; mix well/ In a large shallow dish or plastic bag, pour 1/2 cup Iressing over chicker Cover; marinate in refrigera tor 6 hours or overnight, turn- ing chicken occasionally.

    • Combine cheese and remain- ing dressing to be used for salad dressing' cover. Chill.

    • Remove chicken from mari- nade; heat marinade. Grill or broil chicken until cooked thoroughly, basting fre- quently with marinade. Dis- card any remaining marinade.

    • Slice chicken; arrange with apple and pear slices on let- tuce. Top with walnuts, rasp- berries, and chilled dressing Serves 4.

    4

    portions

    -

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    DRESSING:

    1/3 cup vegetable oil

    1/4 cup raspberry vinegar

    3 Tablespoons fresh lemon juice

    2 Tablespoons water

    1 Tablespoon sugar

    1 1/2 teaspoons chicken bouillon

    I teaspoon dry mustard

    1 clove garlic, minced

    SALAD:

    4 boneless chicken breast halves, skinned

    2 Tablespoons crumbled bleu cheese

    1 large apple, cored and sliced

    I ripe pear, cored and sliced

    Lettuce leaves

    1/2 cup toasted walnuts pieces

    Fresh raspberries (optional)

    Instructions

    1

    • In a small bowl, combine dressing ingredients; mix well/ In a large shallow dish or plastic bag, pour 1/2 cup Iressing over chicker Cover; marinate in refrigera tor 6 hours or overnight, turn- ing chicken occasionally.

    2

    • Combine cheese and remain- ing dressing to be used for salad dressing' cover. Chill.

    3

    • Remove chicken from mari- nade; heat marinade. Grill or broil chicken until cooked thoroughly, basting fre- quently with marinade. Dis- card any remaining marinade.

    4

    • Slice chicken; arrange with apple and pear slices on let- tuce. Top with walnuts, rasp- berries, and chilled dressing Serves 4.