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Grilled Chicken Salad with Soy Vinaigrette

 
One serving costs about $7.53 One serving costs about $7.53 One serving costs about $7.53

$7.53 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 father's day,4th of july,summer,gluten-free,dairy-free,gluten free,dairy free salad
spoonacular Score:75%

Spoonacular Score: 75%

 

Grilled Chicken Salad with Soy Vinaigrette might be just the main course you are searching for. This recipe serves 3 and costs $7.56 per serving. One serving contains 1801 calories, 47g of protein, and 173g of fat. From preparation to the plate, this recipe takes around 45 minutes. Only a few people made this recipe, and 1 would say it hit the spot. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up ground pepper, honey, grilled chicken, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is solid. Try Salad Sundays: Chicken and Grilled Corn Salad with Greek Yogurt Vinaigrette, Grilled Orange Vinaigrette Chicken Salad, and Grilled Chicken Salad with Bacon Vinaigrette for similar recipes.

Ingredients

Servings:
0.5 tsps
0.5 tsps basil
basil
0.25 cups
0.25 cups canola oil
canola oil
18 cups
18 cups canola oil
canola oil
2
2  carrots
carrots
1.44 servings
1.44 servings chicken
chicken
0.5 lb
0.5 lb chicken breast
chicken breast
0.5
0.5  cucumber
cucumber
0.25 tsps
0.25 tsps dijon mustard
dijon mustard
0.5 tsps
0.5 tsps garlic powder
garlic powder
0.25 tsps
0.25 tsps ground pepper
ground pepper
1.5 tsps
1.5 tsps honey
honey
1 Tbsp
1 Tbsp red hot sauce
red hot sauce
1 head
1 head iceberg lettuce
iceberg lettuce
0.25 tsps
0.25 tsps oregano
oregano
1 tsp
1 tsp oregano
oregano
0.5 tsps
0.5 tsps parsley
parsley
1 cup
1 cup parsley
parsley
0.25 tsps
0.25 tsps pepper
pepper
0.25
0.25  red onion
red onion
0.25 cups
0.25 cups red wine vinegar
red wine vinegar
2
2  scallions
scallions
0.25 cups
0.25 cups soy sauce
soy sauce
0.5 cups
0.5 cups soy sauce
soy sauce
0.5 tsps basil
0.5 tsps
basil
0.25 cups canola oil
0.25 cups
canola oil
18 cups canola oil
18 cups
canola oil
2  carrots
2
carrots
1.44 servings chicken
1.44 servings
chicken
0.5 lb chicken breast
0.5 lb
chicken breast
0.5  cucumber
0.5
cucumber
0.25 tsps dijon mustard
0.25 tsps
dijon mustard
0.5 tsps garlic powder
0.5 tsps
garlic powder
0.25 tsps ground pepper
0.25 tsps
ground pepper
1.5 tsps honey
1.5 tsps
honey
1 Tbsp red hot sauce
1 Tbsp
red hot sauce
1 head iceberg lettuce
1 head
iceberg lettuce
0.25 tsps oregano
0.25 tsps
oregano
1 tsp oregano
1 tsp
oregano
0.5 tsps parsley
0.5 tsps
parsley
1 cup parsley
1 cup
parsley
0.25 tsps pepper
0.25 tsps
pepper
0.25  red onion
0.25
red onion
0.25 cups red wine vinegar
0.25 cups
red wine vinegar
2  scallions
2
scallions
0.25 cups soy sauce
0.25 cups
soy sauce
0.5 cups soy sauce
0.5 cups
soy sauce

Equipment

grill
grill
whisk
whisk
bowl
bowl
grill
grill
whisk
whisk
bowl
bowl


Instructions

  1. Marinate the chicken for at least 8 hours.
  2. Heat grill to medium high.
  3. Once hot, spread canola oil on grill grates, and place chicken down over the hot coals (or gas flame).
  4. Cook until one side has started to caramelize, and flip.
  5. Cook again until both sides are slightly charred.
  6. Remove from grill and chop into half-inch thick pieces.
  7. If you are refrigerating the meat for later, wait to chop until after you heat it back up.
  8. In a large bowl, toss all salad ingredients.
  9. In a small bowl, whisk all dressing ingredients until emulsified.
  10. Drizzle over the salad.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.43
Ingredient
¼ cups canola oil
18 cups canola oil
2 carrots
some chicken
½ pounds chicken breast
½ cucumber
¼ teaspoons dijon mustard
½ teaspoons garlic powder
¼ teaspoons ground pepper
1.5 teaspoons honey
1 tablespoon red hot sauce
1 head iceberg lettuce
¼ teaspoons oregano
1 teaspoon oregano
1 cup parsley
¼ teaspoons pepper
¼ red onion
¼ cups red wine vinegar
2 scallions
¼ cups soy sauce
½ cups soy sauce
Price
$0.15
$10.93
$0.21
$2.16
$2.01
$0.36
$0.01
$0.05
$0.01
$0.13
$0.07
$1.99
$0.01
$0.05
$2.38
$0.01
$0.09
$0.30
$0.16
$0.39
$0.79
$22.28

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • To make this recipe more nutritious, skip the iceberg lettuce and choose some darker leafy greens higher in vitamin K like romaine, kale, spinach, etc.

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
1787 Calories
45g Protein
172g Total Fat
20g Carbs
37% Health Score
Limit These
Calories
1787
89%

Fat
172g
265%

  Saturated Fat
16g
103%

Carbohydrates
20g
7%

  Sugar
10g
12%

Cholesterol
129mg
43%

Sodium
3584mg
156%

Get Enough Of These
Protein
45g
91%

Vitamin K
511µg
487%

Vitamin A
9689IU
194%

Vitamin E
28mg
187%

Vitamin B3
18mg
93%

Vitamin B6
1mg
64%

Selenium
40µg
59%

Vitamin C
43mg
53%

Phosphorus
477mg
48%

Manganese
0.78mg
39%

Potassium
1237mg
35%

Folate
125µg
31%

Iron
5mg
30%

Vitamin B5
2mg
28%

Magnesium
103mg
26%

Vitamin B2
0.41mg
24%

Fiber
5g
22%

Vitamin B1
0.3mg
20%

Zinc
2mg
19%

Copper
0.3mg
15%

Calcium
126mg
13%

Vitamin B12
0.49µg
8%

Vitamin D
0.29µg
2%

covered percent of daily need

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