Grilled Chicken & Berry Salad
A summer salad never looked so sweet!
#Salads #GrillingSeason #SummerSalads #Recipes
INGREDIENTS
½ cup olive oil
1/3 cup balsamic vinegar
2 tsp.. Dijon mustard
1 tsp. honey
1 clove garlic, minced or ½ tsp. garlic powder
salt and pepper, to taste
2 chicken breasts
4-6 cups spring greens
1 cup crumbled feta or gorgonzola
½ cup blueberries
½ cup sliced strawberries
½ cup blackberries
¾ cup candied pecans or walnut
Combine olive oil, balsamic, mustard, honey, garlic and salt and pepper in a mason jar. Cover and shake well. Place chicken breasts in a zip top bag and add half of the dressing, Marinate at least 2 hours or overnight.
Preheat grill to medium high heat (400°F). Place marinated chicken breasts on grill, close lid and cook for 7 minutes. Turn chicken and cook for another 7-10 minutes, until cooked through. Let rest for 5 minutes.
While chicken is resting, combine lettuce mix, feta, berries and candied nuts. Slice chicken and add to salad. Drizzle with dressing, toss and serve. Serves 4-6.
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Raspberry Balsamic Chicken Thighs
Today I would like to share with you my Raspberry Balsamic Chicken Thighs recipe.
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GRILLED CHICKEN SALADS WITH HOMEMADE STRAWBERRY POPPYSEED VINAIGRETTE
GRILLED CHICKEN SALADS WITH HOMEMADE STRAWBERRY POPPYSEED VINAIGRETTE
and homemade parmesan croutons
{makes 4 main course salads}
4 chicken breasts, marinated
-for the dressing-
1 cup fresh strawberries, hulled and halved
5 Tablespoons champagne vinegar
½ teaspoon salt
½ teaspoon white pepper
3 teaspoonssugar
⅓ cup extra virgin or light tasting olive oil
1 Tablespoon poppy seeds
-for the croutons-
1 loaf hearty sourdough bread or baguette, cubed
½ cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
2 teaspoons grated parmesan cheese
-for the salads-
6 slices bacon, cooked and crisped
1 red onion, thinly sliced
1 recipe for sugared pecans or use storebought
Crumbled feta or goat cheese to taste
2 cups fresh strawberries, halved
Lettuce blend like Spring Mix
Marinate chicken breasts in italian dressing or use your favorite marinade. Season with salt, pepper, and additional seasonings. Grill for 4-5 minutes on each side until internal temperature reaches 165F. Cover with foil and set aside.
In a blender, combine 1 cup hulled/halved strawberries, champagne vinegar, salt, pepper, and sugar. Blend for a few seconds on medium. Turn off blender, pour in the olive oil, and blend on low until the dressing comes together in a pretty puree. Pour into a bowl and stir in poppyseeds. You will want to stir dressing again before serving.
Set the oven to 350F. In a large bowl, stir together olive oil and seasonings til combined. Add the cubed bread and stir to coat well. Add more seasoning and drizzles of olive oil in accordance with how much bread you have used. Spread out on a rimmed baking sheet, and toast for 15- 20 minutes or until lightly browned and crisp. You may shake the pan or use a utensil to turn over the cubes halfway through. Allow to cool before storing them in an airtight container.
To build salads, fill a plate with spring mix, bacon, sliced red onions, sugared pecans, crumbled creamy cheese, fresh strawberries, and a drizzle of dressing. Top with croutons. Slice each chicken breast into thin slices and top each salad with one, sliced breast. Serve!
Sidecar Chef: Easy Raspberry Chicken
Recipe at: This tasty chicken recipe is easy to cook and combines an herb rub with a quick raspberry sauce for a delicious main dish.
Raspberry Balsamic Glazed Smoked Chicken Breast
On this weeks episode we made apple wood smoked raspberry balsamic glazed chicken breasts. Our guest this week is Michael Higdon from Reno Gazette Journal & Reno Life. We talked about his love of Reno, the great things happening locally that he covers & his Artown project. This week we drank Pigeon beers and they were amazing as always. Don't forget to check out the links below and don't forget to like and share on Facebook and subscribe on YouTube. Thanks for watching!!
Beards Beers & BBQ
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Michael Higdon
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Pigeon Head Brewery
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Grilled Chicken breast filled with Brie cheese and Olives
Discover how you can match Brie cheese and olive with Chicken breast.
Ingredients:
(serves 6 people)
6 chicken breasts
6 slices of brie
3 tablespoons of black olive pâté
olive oil to taste
kosher salt to taste
ground black pepper to taste
How to prepare:
Thoroughly clean the chicken breast. Cut the meat with a knife about halfway to form a pocket.
Fill the slice of chicken with brie and a teaspoon of black olive pâté, then close the stuffed chicken breast with a toothpick.
Grease the pocket of stuffed chicken breast well with a trickle of oil and season to taste; to do this we use just salt and pepper.
Grill the pocket of chicken breast for around 6/8 minutes, turning it over once or twice on each side.
When the chicken breast reaches 74 °C (165 °F) in the middle, it will be ready.
Once cooked, leave it to stand for 3 minutes then cut into slices of around 1cm and serve.
To create with:
Gas barbecue
Professional smoker
Portable Grill
Discover the infinite possibilities that you can try out with our barbecues.
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