The trick is to smoke the meat and not make the meat smoke

TUSCAN GRILLED CHICKEN SALAD

  Date: July 03, 2009
  Favorite: Salads
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This colorful salad was intended to be a side dish for the BEEF KEBABS WITH ORIENTAL MARINADE I was making this day. Turns out it had to stand on its own and take over somewhat when I wasn’t able to get as many cubes of beef out of the steak as I had hoped for. The salad started out with some simply grilled chicken breasts. While the chicken cooled some sweet & hot peppers were cut up. The hot peppers were cut up finer than the sweet peppers. There were also some cherry tomatoes which were halved and strips of red onion. The cooled chicken was cubed & tossed with the veggies and then stood for 30 minutes. The dressing, tomatoes & basil were added and the salad stood for an additional 15 minutes. The salad was great on initial serving and in a way even better after a day in the fridge. Every bite of this salad was different from the one before & it was a wonderful combination of flavors. It could easily serve as a great light summer meal in itself.
Related Photo Entries:
Recipe Source:
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Grilling Magazine-Issue 28
Grilling Magazine Issue 28 (Fine Cooking Magazine):
Tuscan Grilled Chicken Salad - Page 33
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs