Ready, Set, Grill-CHICKEN

by Michele Cheplic | More from this Blogger

24 May 2008 06:47 PM

The Memorial Day weekend has officially begun and I can smell the grills going now. All this week I have been guest blogging in FOOD sharing some of my favorite grilling recipes. Now that we've covered my favorite steak and my mom's favorite shrimp recipes it's time to move on to my daughter's favorite grilled item--chicken.

You don't have to be an expert chef to know that it is very hard to mess up grilled chicken. As long as you don't let your bird overcook and become dry and rubbery you've got the makings of a winning dish on your hands. The challenge (at least in my home) is what to do with the chicken once it comes off the grill.

Grilled chicken is extremely versatile. Whether you baste it with BBQ sauce, marinate it in your favorite salad dressing or rub it with your favorite spices you are also guaranteed a tasty outcome. My preschooler likes her chicken plain. (She actually comes over to the grill to inspect her pieces just to make sure they are not touching any of my BBQ ones.)

If you are a fan of plain chicken you might enjoy the following recipe, which will tempt even the pickiest pint-sized eaters. The other recipe is one I use on a regular basis during the summer months. It's a Mediterranean salad that features grilled chicken breasts. I love it because it is a great way to use up the plain grilled chicken that my daughter doesn't eat on the nights we cookout.

CHICKEN RANCH WRAP

Ingredients:

Flour tortilla

2 to 3 tablespoons creamy Ranch dressing

1 tablespoon fresh lemon juice

1/2 teaspoon black pepper

1 1/2 cups chopped romaine lettuce

1 cups shredded grilled chicken breast

2 tablespoons grated Parmesan cheese

Directions:

Combine Ranch dressing, pepper, and lemon juice. Gently stir.

Mix romaine lettuce with Ranch dressing mixture.

Add chicken and grated Parmesan cheese. Toss to coat all ingredients.

Place on warm tortilla and wrap.

MEDITERRANEAN GRILLED CHICKEN SALAD

Ingredients:

1/4 cup fat-free, less-sodium chicken broth

2 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon dried oregano

2 teaspoon olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 garlic clove, minced

4 (4-oz.) skinless, boneless chicken breasts grilled

8 cups torn romaine lettuce

1 cup sliced cucumber

8 pitted kalamata olives, halved

4 plum tomatoes, quartered lengthwise

2 (1/4-inch-thick) slices red onion, separated into rings

1/4 cup (1 oz.) crumbled feta cheese

Directions:

Prepare grill.

Combine the first eight ingredients in a small bowl.

Brush the chicken with 2 tablespoons of mixture; set remaining mixture aside.

Place chicken on grill and cook for five minutes on each side or until chicken is done.

Cut chicken into 1/4-inch-thick slices.

Combine the romaine lettuce and the next four ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing mixture.

Divide the salad evenly among four plates; top each serving with sliced chicken, and sprinkle with feta cheese.

Related Articles:

Ready, Set, Grill--SHRIMP

Ready, Set, Grill--STEAK

You Wouldn't Grill Steak Without Dessert Would You?

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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