GRILLED CHICKEN CAESAR SALAD RECIPE RECIPES

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GRILLED SEAFOOD SALAD RECIPE | GIADA DE LAURENTIIS | FOOD ...



Grilled Seafood Salad Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 14

1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
12 ounces sea scallops
12 ounces squid, bodies only
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (15-ounce) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated

Steps:

  • Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
  • Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
  • Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
  • Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.

GRILLED CHICKEN WITH AVOCADO PESTO RECIPE | FOOD NETWORK ...



Grilled Chicken with Avocado Pesto Recipe | Food Network ... image

Sorry chicken, avocado is the star in this low-carb and protein-packed dish. It helps make a creamy dairy-free pesto that's filled with heart-healthy fats.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil, plus more for brushing the grill grates
Zest of 1 lemon plus 2 tablespoons juice
2 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup pine nuts
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh parsley leaves
1 clove garlic, crushed and peeled
1 large ripe avocado

Steps:

  • Prepare an outdoor grill or a grill pan for medium heat.
  • Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers. 
  • Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
  • Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
  • Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.

Nutrition Facts : Calories 370, FatContent 21 grams, SaturatedFatContent 3 grams, CholesterolContent 125 milligrams, SodiumContent 180 milligrams, CarbohydrateContent 4 grams, FiberContent 2 grams, ProteinContent 40 grams, SugarContent 1 grams

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