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How To make Mediterranean Grilled Chicken Salad
2/3 lb (2 medium) potatoes
-- cut into 3/4-inch cubes 4 oz Mushrooms; halved
4 oz Green beans; halved,
-steamed until crisp-tender
VINAIGRETTE:
1/4 c Olive oil
2 tb White wine vinegar
1 Garlic clove; minced
2 ts Minced fresh tarragon; OR..
3/4 ts Dried tarragon
2 ts Dijon-style mustard
1/4 ts Sugar
1/4 ts Salt
1/8 ts Pepper
2 Chicken breast halves
(boned and skinned) :
(about 6 ounces each) 1/4 c Chopped red onion
Halved cherry tomatoes -- for garnish In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain. Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat. Cover; let stand 15 minutes. Heat broiler. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes. Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes. Menu: Garlic Bread, Tangerines or Melon Wedges Nutritional Information Per Serving: 540 calories; 31 g fat; 70 mg cholesterol; 410 mg sodium; 36 g carbohydrate; 5 g fiber; 31 g protein. Source: The Potato Board
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Avocado & Grilled Chicken Mediterranean Salad
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Gordon Ramsay's Grilled Chicken in under 10 Minutes
Need the perfect Chicken dish for the holidays and want to spend more time with friends and family? Well on Ramsay in 10 this week, Gordon has put together a 10-minute dish that will have you mingling in no time, a delicious Grilled Spatchcock Chicken with Green Goddess Salad. But Gordon is human....will he be able to make it in 10 minutes???
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The Grilled Chicken Dinner Salad everyone needs
After a day or two of overindulgence, this grilled chicken salad checks all the boxes; It's easy to make, I really enjoy it, I can eat a lot of it, and it helps keep my caloric and nutrient needs in check.
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0:00 My go-to salad after overindulging
0:51 Why I use mayo marinades for chicken
1:13 Step by step grilled chicken salad
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
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Mediterranean Chicken Salad Recipe (with the Whatever Pan) | Best Cookware
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Thanks for watching the video, Mediterranean Chicken Salad
Grilled Chicken Breast (Juicy, Tender Grilled Chicken Every Time - Easy Recipe)
Grilled chicken breast with a garlicky marinade is an easy recipe that comes together quickly. In this Grilled chicken breast recipe, grilled chicken stays tender and juicy - say good bye to dry chicken! #grilledchicken #grilledchickenbreast #grilledchickenrecipe #chickenrecipe #chickendinner #summerrecipes
FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1 1/2 pounds boneless, skinless chicken breasts
???? 2 teaspoons Italian seasoning
???? 1/2 teaspoon paprika
???? 1/2 teaspoon red pepper flakes (optional)
???? 5 large garlic cloves, minced
???? 2 lemons
???? 1/3 cup extra virgin olive oil
???? Kosher salt
???? 1/4 cup chopped Italian parsley leaves, for garnish
???? Neutral oil, for the grill
⏱️TIMESTAMPS⏱️
0:00 Intro
0:38 First tip: even out your chicken breast
1:52 Second tip: flavor your chicken... the marinade!
3:14 Third tip: don't overcook your chicken
3:23 Grilling the chicken
3:39 Mediterranean salad
3:51 Bonus tip: let your chicken rest
4:18 Taste test
MEDITERRANEAN GRILLED CHICKEN WITH COUSCOUS SALAD
INGREDIENTS:
2-POUNDS CHICKEN BREAST
2-TBSP SOY SAUCE
2-TBSP OLIVE OIL
1-TBSP CHICKEN POWDER OPTIONAL OR 1-TBSP SUGAR
1- LEMON AND SOME LEMON ZEST
1/2-TBSP BLACK PEPPER
1-TBSP GARLIC POWDER
1/2-TBSP DRIED OREGANO
1/2-TBSP PAPRIKA
MIX THEM ALL TOGETHER AND MARINATE IT OVERNIGHT.
FOR SALAD INGREDIENTS:
3/4- CUP CHICKEN BROTH
1-PACKAGE COUSCOUS
COOK COUSCOUS FOLLOW THE BOX INSTRUCTIONS, ALONG WITH THE CHICKEN BROTH, OR WATER
1-CAN GARBANZOS DRAINED
1-CAN BLACK OLIVE SLICED DRAINED
1 1/2 CUP- CHERRY TOMATOES CUT IN HALF
1-SMALL ZUCCHINI CUT IN CUBES
1-LEMON JUICE
1/2-CUP BELL PEPPERS
1/4-CUP FRESH BASIL SLICED
1/2-TSP BLACK PEPPER
SALT TO TASTE
HEAT THE PAN,ADD OIL,SAUTE GARLIC UNTIL BROWN,ADD GARBANZOS COOK IT FOR 2 MINUTES,ADD ZUCCHINI,BLACK OLIVES,BELL PEPPERS, FOLLOW THE SALT TO TASTE BLACK PEPPERS MIX THEM WELL COOK ABOUT 2 MINUTES.REMOVED FROM THE FIRE,AND MIX ALL THE VEGETABLES AND COUSCOUS TOGETHER,ADD LEMON JUICE AND BASIL MIX THEM WELL AND SET ASIDE WHILE WAITING THE CHICKEN BE COOK. YOU CAN GRILL THE CHICKEN, OR BAKE IT FOR 400 DEGREES ABOUT 10 MINUTES OR UNTIL THE CHICKEN IS COOK. MAKE SURE DON'T OVER COOK THE CHICKEN. WHEN CHICKEN IS DONE, ARRANGE THEM TO YOUR FAVORITE PLATE AND SERVE.