Grilled Chicken Recipes

 

Grilled Chicken Recipes

 

Chicken is a favorite meat to cook for dinner and there are several tips on preparing this healthy entree. If the chicken is frozen, thaw overnight in your refrigerator. Before cooking, the chicken can be marinated for a better flavor, at least two hours or overnight in the refrigerator. Trim off excess fat with a knife or kitchen scissors. Chicken should be cooked until juices run clear or is 170 degrees in the center. Below are some recipes using grilled chicken that your family will be sure to find enjoyable and delicious.

 

Healthy Tex-Mex Chicken Skillet        

 

Ingredients:

 

• 4 grilled chicken breasts cut into strips               
• 1 tablespoon olive oil     
• 1 zucchini, quartered and sliced 
• 1 sweet pepper, yellow, chopped coarsely
• 1 onion thinly cut in wedges       
• 1/2 cup frozen corn
• 1/2 cup salsa
• 1/2 cup black beans, canned, drained and rinsed 

 

Instructions     

 

1. Heat oil in large skillet; add chicken, zucchini, onion, yellow pepper. Cook for three minutes.
2. Add corn, beans, and salsa to the skillet. Cook for two minutes or is heated through.
3. Serve over hot brown rice, or warmed tortillas, or put inside a red pepper.

 

Grilled Chicken Cordon Bleu Casserole

 

Ingredients:

 

• 4 grilled chicken breasts cut in chunks   
• 8 oz. cubed Swiss cheese         
• 1 large can cream of chicken
• 8 oz. diced ham 
• 1 cup milk

 

Directions:

 

1. Put chicken in baking pan.
2. Add ham and cheese.
3. Mix milk with cream of chicken and pour over the other ingredients.
4. Bake 350 degrees F. for about 35 minutes or bubbly and tender.

 

Grilled Chicken Salad with Seasonal Fruit     

 

Ingredients:    

 

• 6 grilled chicken breasts
• 1/3 cup red wine vinegar
• 1/2 cup pecans 
• 1/2 cup sugar   
• 1/2 onion, minced         
• 1 cup vegetable oil        
• 1 teaspoon mustard, ground       
• 1/4 teaspoon white pepper         
• 1 teaspoon salt             
• 1 cup fresh sliced strawberries
• 2 heads lettuce, torn, rinsed and dried

 

Directions:

 

1. Cook pecans in dry skillet until they become fragrant, stir frequently, approximately 8 minutes, remove from the heat and set them aside. 
2. Process in your blender, combining sugar, vinegar, onion, oil, salt, pepper, and mustard, until smooth.
3. Arrange the lettuce onto serving plates and top with grilled chicken, pecans and strawberries. To serve, drizzle the dressing over top.
4. In summertime any fresh berries can be substituted (blueberries, raspberries, or blackberries) and in wintertime orange slices can be used.

 

Grilled Chicken Caesar Salad

 

Ingredients

 

• 4 Grilled chicken breasts cut into chunks
• 1/2 cup Caesar salad dressing
• 2 cups penne pasta, cooked, rinsed and drained
• 2 cups shredded Italian cheese  
• 1 1/2 cups grape or cherry tomatoes, halved
• 3 cups packed torn romaine lettuce leaves          
• Ground black pepper
• 1/2 cup prepared herb or garlic croutons 

 

Directions:

 

1. Combine the pasta and Caesar dressing together in large bowl.    
2. Add 1 1/2 cups of cheese, reserving 1/2 cup for top.                                 
3. Add chicken, and toss well, then add in tomatoes and lettuce and toss together well.         
4. Put onto serving plates, top with 1/2 cup reserved cheese and croutons. Serve with freshly ground pepper.