Time 30m Yield 6 servings. Number Of Ingredients 15 Steps:
Cook pasta according to package directions. Grill chicken, uncovered, over medium heat until juices run clear, 5-8 minutes on each side. Remove from grill to a rimmed platter. Sprinkle with lemon juice; let stand 10 minutes. Drain pasta; rinse with cold water., Remove chicken from platter to a cutting board and cut into strips; pour juices into a large bowl. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Gradually whisk in oil. Add pasta, celery, onion, red pepper and dill; toss to coat. Arrange pasta over lettuce-lined plates. Top with chicken. If desired, sprinkle with dill.
Time 22m Yield 5 serving(s) Number Of Ingredients 19 Steps:
Using a sharp knife cut 3-4 diagonal slits in each cutlet. Place onto a lined small baking pan. Combine marinade ingredients and pour over chicken cutlets. Place on oven rack 8-10 inches away from top. Grill for 10-12 minutes, turning every few minutes. Remove from oven, cover, and let sit for ½ hour. Combine salad ingredients. Combine all dressing ingredients well by hand. Pour over salad ½ hour before serving. When chicken is cool, cut into strips. Toss salad with dressing and chicken.
Yield 4 servings Number Of Ingredients 22 Steps:
Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil. Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces. In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve. In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños. Add the chicken strips. Gently toss salad with the sour cream dressing. Garnish with avocado slices and tortilla strips. Enjoy!
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.
