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Grilled Chicken Salad

Grilled Chicken Salad recipe image
This complex dish features grilled teriyaki chicken breast halves served alongside a hearty mushroom antipasto pasta salad with salami and artichokes. It is accompanied by a light fruit salad topped with a broiled champagne sauce, creating a balanced meal with savory and sweet elements. The combination of warm grilled protein, cool pasta, and fresh fruit makes for a unique and satisfying dining experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 1197.3
Description
This complex dish features grilled teriyaki chicken breast halves served alongside a hearty mushroom antipasto pasta salad with salami and artichokes. It is accompanied by a light fruit salad topped with a broiled champagne sauce, creating a balanced meal with savory and sweet elements. The combination of warm grilled protein, cool pasta, and fresh fruit makes for a unique and satisfying dining experience.
Ingredients
  • 1 cups Kiwi, peeled and cut into 1/4 inch cubes
  • 1 cups Figs, peeled and cut into 1/4 inch cubes
  • 1 cups Grapes, sliced in half
  • 1 cups Fresh strawberries, sliced in half
  • 1 cups Fresh raspberries
  • 2 Egg yolks
  • 1/3 cups Granulated sugar
  • 1 cups Champagne
  • 4 Cups pasta, cold, cooked
  • 2 Cups white mushrooms, sliced
  • 1 cups Roasted red peppers, chopped
  • 1 cups Salami, cut into bitesize pieces
  • 1 cups Provolone cheese, cut into bitesize pieces
  • 1 Jar (6 ounces) marinated artichoke hearts, (with liquid)
  • 1/4 cups Italian dressing
  • 4 Boneless, skinless chicken breast halves
  • 1/2 cups Teriyaki marinade (store bought)
  • 4 Cups chopped iceberg lettuce
  • 4 Cups chopped green leaf lettuce
  • Oz. can pineapple chunks in juice, drained
Directions
  1. 1
    Fruit Salad with Champagne Sauce Heat broiler to its highest setting. Divide the cut fruits into 4 soup plates, arranging them decoratively. Make sauce by combining egg yolks and sugar in a mixing bowl. Whisk briskly until the yolks begin to turn a light lemony color. Add the Champagne a little bit at a time, whisking constantly until well blended. Place the mixing bowl in a pot or pan and pour about 1 inch of water around it. Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy. Once the mixture starts to thicken, remove the bowl from the heat. Do not overcook. Continue to whisk for 10 seconds. Pour equal amounts of sauce over each fruit salad. Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed. Serve immediately with remaining Champagne to accompany.
  2. 2
    Fruit Salad with Champagne Sauce Mushroom Antipasto Pasta Salad salt and pepper, to taste To the pasta, add the mushrooms, peppers, salami, cheese, and artichoke hearts with liquid. Mix in Italian dressing; season with salt and ground black pepper to taste. Top with chopped basil. Allow flavors to blend for at least 30 minutes before serving.
  3. 3
    Mushroom Antipasto Pasta Salad Grilled Caribbean Chicken Salad
  4. 4
    chopped fresh basil
  5. 5
    chopped red cabbage

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1197.3kcal
% Daily Value *
Total Fat 39.2g61%
Saturated Fat 17.6g89%
Cholesterol 117.0mg39%
Sodium 2787.3mg117%
Total Carbohydrate 145.5g49%
Dietary Fiber 18.1g73%
Sugars 62.1g
Protein 70.8g142%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: artichoke, bitesize, blending, boneless, bought, breast, broiling, champagne, cheese, chicken, chopped, chunks, cold, cooked, cubes, cups, cut, drained, dressing, egg
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-salad-23/