We have had some lovely weather the past couple of days. Nice and summery weather. Not too hot, and not too cold. Just right as Goldilocks would say. Summery salad kind of weather. There is nothing I like more than enjoying a nice salad for my dinner on these warmer days!
Something that is simple to make and yet a little bit more interesting than an ordinary salad. With loads of texture and flavors. Also, one that is nice and filling. A dinner type of salad as it were! This Grilled Italian Chicken Salad fit the bill perfectly!
Boneless, skinless chicken breasts are marinated for several hours in a punchy delicious homemade Italian salad dressing. You can use a bottled dressing if you would rather, but the homemade one is very nice.
Its then grilled to perfection. Sliced and mixed together with a few other tasty bits. Some minced sun dried tomatoes, tinned artichokes, sliced roasted red peppers and some really good olives. A bit more of the dressing is mixed into this tasty combo and it is served on a bed of lettuce and topped with a moreish cheese crisp! (homemade of course!)
This is a salad that has everything going for it! I hope you will want to give it a go!
WHAT YOU NEED TO MAKE GRILLED ITALIAN CHICKEN SALAD
This is kind of a store-cupboard type of meal, using things you probably already have in the house! It looks like a long list of ingredients, but most are seasonings.
For the Italian Dressing:
- 1/2 cup (120ml) light olive oil, or another neutral flavored oil
- 1/4 cup (60ml) white or red wine vinegar
- 2 TBS water
- 2 tsp honey
- 1 tsp freshly squeezed lemon juice
- 3 TBS freshly grated Parmesan cheese
- 1/2 tsp garlic powder
- 3/4 tsp dried parsley flakes
- 3/4 tsp dried basil
- 1/8 tsp dried oregano
- pinch red pepper flakes
- salt and black pepper to taste
For the chicken:
- 4 small boneless, skinless chicken breasts
- 1/2 cup (120ml) of Italian dressing (see above recipe or use bottled)
For the salad:
- 1 (400g/14oz) tin of artichoke hearts, drained
- 1 roasted red bell pepper, skinned and cut into strips
- 6 to 8 sun dried tomatoes
- 12 French green olives, pitted and sliced lengthwise into quarters
- 3 TBS minced fresh parsley
- 4 cups (300g) salad greens
- 1/2 cup (120ml) of Italian Salad dressing to dress the salad
Optional Cheese Crisps:
- 1/4 cup (45g) grated Parmesan Cheese
- 1/4 cup (30g) grated cheddar cheese (1/4cup)
- 1/2 tsp Garlic Italian Seasoning
You can make your own roast peppers if you wish. Just pop them onto a baking tray and bang them into a really hot oven until they look quite charred. Remove and set aside. They will deflate and cool. Once cold the skin is really easy to remove, and you can slice them up. Otherwise, you can use jarred roasted peppers.
I like to grate my own cheeses for this.
I used a Castelvetrano olive. They have a lovely buttery flavor. You can use whatever kind of olive you enjoy, but I wouldn't use the cheap brined ones if I had a choice. You want to use a good one. I had a few Kalamata olives that needed using up and so I chopped them and added them in as well.
I used chopped Romaine lettuce for the salad greens. Any good lettuce will work or even a mix of baby greens.
My chicken breasts were not very large. If yours are quite large, you will only need two. Cut them in half through the middle into two fillets and marinate and grill them that way.
The cheese crisps are very easy to make and, whilst totally optional I highly recommend them. They add a really nice touch.
HOW TO MAKE GRILLED ITALIAN CHICKEN SALAD
This is really very simple to make. You can use a bottled Italian dressing if you don't wish to make your own from scratch. Use a good quality one.
First make your Italian Dressing (if making your own.) Measure all of the ingredients into a canning jar with a tight-fitting lid. Give it a good shake until everything amalgamates.
Pound your chicken breasts to an even thickness. Place into a bowl and cover with the 1/2 cup (120ml) Italian Salad Dressing. Leave to marinate for a couple hours.
To make the optional cheese crisps, preheat the oven to 200*C/400*F/ gas mark 7.
Line a baking tray with baking paper. Mix the two cheeses in a bowl along with the seasoning mix.
Drop by TBS on the baking paper, leaving at least 2 inches between each for spreading. Bake in the preheated oven for about 5 minutes until golden brown. (Watch carefully as there is literally seconds between them being brown or being burnt).
Let cool on the sheet or a few minutes, then scoop off onto paper towels to cool completely. (This will also absorb any excess fat.)
Drain the chicken well. Discard any marinade left in the bowl. Lightly oil a grill pan, skillet or outdoor grill.
Cook the chicken for 4 to 5 minutes per side, until cooked through. Set aside until cool enough to handle, then cut into strips about 1/2 inch wide.
Put the sundried tomatoes into a bowl. Cover with boiling water. Let rest for about 15 minutes until softened. Drain well and then mince.
Drain and rinse the artichoke hearts. Cut into quarters and pat dry with paper towels.
Combine the minced tomatoes, grilled chicken, roasted peppers, artichoke hearts, parsley and olives in a bowl. Moisten with the remaining 1/2 cup (120ml) Italian salad dressing, tossing to coat all of the ingredients. (You will need to give the jar a good shake again before using the dressing.)
Place 1/4 of the salad greens on each of four chilled plates. Divide the chicken mixture amongst them, placing it on top. If desired garnish each serving with a couple of cheese crisps. Serve immediately.
This was really delicious. It is a salad that I used to make for my boss and her friends sometimes when the ladies came to lunch when I worked at the Manor. I did cut it back to make only one serving for myself today, which was very easily done.
It is delicious and simple to make. Low Carb and Keto friendly as well, except for the honey in the dressing. I highly recommend! I am not sure where the recipe came from. Probably one of my boss's Junior League cookbooks. She had a lot of them and used to like me to pick recipes from them to use when she was entertaining, and really just on a regular basis!
If, like me, you enjoy having a delicious salad for dinner in the warmer months, you might also enjoy the following tasty options! Hearty, light, and also quite filling!
ALMOST FRIED CHICKEN CHOPPED SALAD -This salad proves you can make a salad out of just about anything you have in the house.
A fabulous mix of textures and flavors with a tasty dressing drizzled over top. This is a meal salad composed of a delicious mix of bits and bobs.
.jpg "Tarragon, Chervil & Chive Dressed Salad")
TARRAGON, CHERVIL & CHIVE DRESSED SALAD - This is like a composed salad, made from fresh ingredients that you have on hand. On this day I used some cooked baby carrots, English Peas, boiled new potatoes, boiled egg, some cooked chicken and baby gem salad leaves. The dressing is what makes this salad so delicious. Rich and creamy and full of flavor! The French would call this a Salad Compose.
Yield: 4 - 6 servings
Grilled Italian Chicken Salad
This makes a lovely dinner sized salad with bits of sun-dried tomato, roasted peppers, artichokes, olives and grilled marinated chicken. You can use the Italian dressing recipe included, or you can use a bottle of Italian Dressing.
Ingredients
For the Italian Dressing:
- 1/2 cup (120ml) light olive oil, or another neutral flavored oil
- 1/4 cup (60ml) white or red wine vinegar
- 2 TBS water
- 2 tsp honey
- 1 tsp freshly squeezed lemon juice
- 3 TBS freshly grated Parmesan cheese
- 1/2 tsp garlic powder
- 3/4 tsp dried parsley flakes
- 3/4 tsp dried basil
- 1/8 tsp dried oregano
- pinch red pepper flakes
- salt and black pepper to taste
For the chicken:
- 4 small boneless, skinless chicken breasts
- 1/2 cup (120ml) of Italian dressing (see above recipe or use bottled)
For the salad:
- 1 (400g/14oz) tin of artichoke hearts, drained
- 1 roasted red bell pepper, skinned and cut into strips
- 6 to 8 sun dried tomatoes
- 12 French green olives, pitted and sliced lengthwise into quarters
- 3 TBS minced fresh parsley
- 4 cups (300g) salad greens
- 1/2 cup (120ml) of Italian Salad dressing to dress the salad
Optional Cheese Crisps:
- 1/4 cup (45g) grated Parmesan Cheese
- 1/4 cup (30g) grated cheddar cheese (1/4cup)
- 1/2 tsp Garlic Italian Seasoning
Instructions
- First make your Italian Dressing (if making your own.) Measure all of the ingredients into a canning jar with a tight fitting lid. Give it a good shake until everything amalgamates.
- Pound your chicken breasts to an even thickness. Place into a bowl and cover with the 1/2 cup (120ml) Italian Salad Dressing. Leave to marinate for a couple hours.
- To make the optional cheese crisps, preheat the oven to 200*C/400*F/ gas mark 7.
- Line a baking tray with baking paper. Mix the two cheeses in a bowl along with the seasoning mix.
- Drop by TBS on the baking paper, leaving at least 2 inches between each for spreading. Bake in the preheated oven for about 5 minutes until golden brown. (Watch carefully as there is literally seconds between them being brown or being burnt).
- Let cool on the sheet or a few minutes, then scoop off onto paper towels to cool completely. (This will also absorb any excess fat.)
- Drain the chicken well. Discard any marinade left in the bowl. Lightly oil a grill pan, skillet or outdoor grill.
- Cook the chicken for 4 to 5 minutes per side, until cooked through. Set aside until cool enough to handle, then cut into strips about 1/2 inch wide.
- Put the sundried tomatoes into a bowl. Cover with boiling water. Let rest for about 15 minutes until softened. Drain well and then mince.
- Drain and rinse the artichoke hearts. Cut into quarters and pat dry with paper towels.
- Combine the minced tomatoes, grilled chicken, roasted peppers, artichoke hearts, parsley and olives in a bowl. Moisten with the remaining 1/2 cup (120ml) Italian salad dressing, tossing to coat all of the ingredients. (You will need to give the jar a good shake again before using the dressing.)
- Place 1/4 of the salad greens on each of four chilled plates. Divide the chicken mixture amongst them, placing it on top. If desired garnish each serving with a couple of cheese crisps. Serve immediately.
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I have a true confession to make here. I have never made pretzels from scratch. Soft Pretzels anyways. Not hard either. I do love pretzels however. I love the hard ones, and I adore the soft chewy ones.
I was really wanting to try to make myself some soft ones. I found a tasty looking soft pretzel bite recipe on DIY & Crafts. They sounded really simple to make. I am all for simple these days. I must be getting lazy in my old age because I will run a mile from complicated if I can! But then again, I am almost 70 years old.
They do say that 70 is the new 50, however. Some days I am not so sure about that! LOL
They did have a cheese sauce recipe on their page to serve with the pretzel bites, but I wanted something a bit more than what they were offering.
I had seen a really delicious looking Beer Cheese Dip on How To Feed a Loon,
and I just happened to have a bottle of a light pilsner beer in the house. I don't know where it came from as I am not a beef drinker. I thought I should use it up.
I
love those Loon guys. Their recipes rock and they seem like a couple of
really fun and nice guys. I ended up making the pretzel bites from the first recipe and the dip from the Chris and Wesley's recipe. Let me tell you now, altogether . . . AMAZING!
WHAT YOU NEED TO MAKE SOFT PRETZEL BITES & BEER CHEESE DIP
Other than the beer, just a few simple ingredients. You know I don't do complicated!
For the Pretzel Bites:
- 1/2 cup (120ml) warm water
- 1/4 cup (60ml) warm milk
- 1 1/4 tsp dry yeast
- 1 tsp sugar
- 3 TBS (45g) butter, melted
- 1 tsp salt
- 2 - 2 1/2 cups (280 to 350g) plain all-purpose flour
- 1/4 cup (50g) baking soda (Bicarbonate of soda)
- 4 cups (950ml) water
- coarse salt and an egg wash (1 egg yolk, beaten with 1 TBS water)
For the beer cheese dip:
- 2 TBS butter
- 3 TBS plain flour
- 2/3 cup (160ml) light beer (lager style)
- 3/4 cup (180ml) whole milk
- 2 tsp Worcestershire Sauce
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 cups (245g) sharp/strong cheddar cheese, grated
I use salted butter. If the amount of salt bothers you, you can cut back on the salt for the recipe. Do remember however, that pretzels are supposed to be a bit salty.
Don't cut back on the soda in the boiling liquid This is essential to the way the pretzels turn out. It is not too much.
I used Maldon flaked sea salt for the decoration on the pretzels. It has a lovely crunch and flavor.
The beer was a pilsner/lager type of a beer. You can use any kind of beef that is in the same league. I don't know much about things like beer, but I know that the beer I used was not a dark one. It was a pale ale.
Whole milk will give you the richest, silkiest texture for the sauce. This isn't the time to be watching calories!
Use a good quality sharp cheddar cheese for the best flavor and melting properties in the dipping sauce. (I could eat this with a spoon it's that good!)
HOW TO MAKE SOFT PRETZEL BITES & BEER CHEESE DIP
These were a lot easier to make than I had thought they would be. Surprisingly easy and that dip. It's to die for.
Begin by making the pretzels. These will take about an hour and a half to make, start to finish. Whisk together the warm milk and water with the sugar and yeast. Leave to prove for 10 minutes, then stir in the butter.
Whisk together the flour and salt. Pour in the yeast mixture and stir to combine well with a wooden spoon. Tip out and knead until smooth on a lightly floured surface. (about 10 minutes). Set aside in a lightly oiled bowl, covered, to rise for 1 hour, until doubled in size.
Divide into four pieces and shape each into a roll, about 6 inches in length. Cut into bite sized pieces. You should have 24 pieces.
Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a large baking sheet, lined with baking paper.
Bring the four cups of water to a boil in a large saucepan. (Make sure it is really large as it will double when you add the soda and boil very vigorously.) Carefully add the baking soda. It will boil quite actively so do take precaution.
Add the pretzel bites, no more than six at a time. Boil for 30 seconds, then scoop out and place onto the baking paper covered baking sheet.
Repeat until they are all boiled, making sure you have plenty of space around them on the baking sheet.
Brush with the egg wash and sprinkle with some coarse salt.
Bake in the preheated oven for 15 minutes until golden brown.
Make the Beer Cheese Dip while you are baking the pretzels.
Melt the butter in a medium sized saucepan. Whisk in the flour and cook for about a minute or so to cook out the flour taste.
Whisk in the beer completely. Whisk in the milk, Worcestershire, paprika, salt and black pepper.
Cook, whisking continuously, until the mixture bubbles and thickens. Stir in the cheese and allow it to melt. Taste and adjust seasoning as desired.
Serve the cheese dip in a bowl surrounded by the pretzel bites. The dip is delicious served either warm or at room temperature.
This was my first time making soft Pretzel Bites. I had always wanted to make them but thought they would be difficult or really time consuming. I was so completely wrong. Nothing could have been easier, and as far as bread goes, quicker.
This sauce has the perfect cheesy density . . . perfect for dipping those moreish Soft Pretzel Bites into. Look at that deliciousness. This was quite simply a fabulous combination.
I love making my own dips and spreads. You know exactly what is in them and you can control the salt, sugar, fat, etc. No chemicals or preservatives involved. You do need to use them up quicker because of that, but I have never had a problem with that! If you also like to make your own dips and spreads, you may enjoy the following options as well!
SPINACH & ARTICHOKE DIP -This is really delicious! Rich and creamy and loaded with plenty of spinach and artichokes. It is not surprising that it was one of the favorite appetizers that I used to bake at the Manor when I worked there. All of the guests loved it. Simple to make and oh-so-celicious!
HOMEMADE ONION DIP - Back in the 1970's there was not a gathering you could go to that didn't have the onion dip made by using dry onion soup mix and sour cream. This dip recipe I am sharing is a bazillion times more delicious and there is no dry soup mix involved. Simple ordinary ingredients. Fresh and simple. Good fresh ingredients put together in the most delicious way! This is a small batch recipe. Simply double everything to feed more people.
Yield: 4 servings
Soft Pretzel Bites & Cheese Dip
Prep time: 1 H & 14 MCook time: 15 MinTotal time: 1 H & 29 M
Golden brown Soft Pretzels served with a delicious Beer Cheese Dip. Perfect for snacking! Soft Pretzels are a lot easier to make than one might suppose!
Ingredients
For the Pretzel Bites:
- 1/2 cup (120ml) warm water
- 1/4 cup (60ml) warm milk
- 1 1/4 tsp dry yeast
- 1 tsp sugar
- 3 TBS (45g) butter, melted
- 1 tsp salt
- 2 - 2 1/2 cups (280 to 350g) plain all-purpose flour
- 1/4 cup (50g) baking soda (Bicarbonate of soda)
- 4 cups (950ml) water
- coarse salt and an egg wash (1 egg yolk, beaten with 1 TBS water)
For the beer cheese dip:
- 2 TBS butter
- 3 TBS plain flour
- 2/3 cup (160ml) light beer (lager style)
- 3/4 cup (180ml) whole milk
- 2 tsp Worcestershire Sauce
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 cups (245g) sharp/strong cheddar cheese, grated
Instructions
- Begin by making the pretzels. These will take about an hour and a half to make, start to finish.
- Whisk together the warm milk and water with the sugar and yeast. Leave to prove for 10 minutes, then stir in the butter.
- Whisk together the flour and salt. Pour in the yeast mixture and stir to combine well with a wooden spoon. Tip out and knead until smooth on a lightly floured surface. (about 10 minutes). Set aside in a lightly oiled bowl, covered, to rise for 1 hour, until doubled in size.
- Divide into four pieces and shape each into a roll, about 6 inches in length. Cut into bite sized pieces. You should have 24 pieces.
- Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a large baking sheet, lined with baking paper.
- Bring the four cups of water to a boil in a large saucepan. (Make sure it is really large as it will double when you add the soda and boil very vigorously.) Carefully add the baking soda. It will boil quite actively so do take precaution.
- Add the pretzel bites, no more than six at a time. Boil for 30 seconds, then scoop out and place onto the baking paper covered baking sheet.
- Repeat until they are all boiled, making sure you have plenty of space around them on the baking sheet.
- Brush with the egg wash and sprinkle with some coarse salt.
- Bake in the preheated oven for 15 minutes until golden brown.
- Make the Beer Cheese Dip while you are baking the pretzels.
- Melt the butter in a medium sized saucepan. Whisk in the flour and cook for about a minute or so to cook out the flour taste.
- Whisk in the beer completely. Whisk in the milk, Worcestershire, paprika, salt and black pepper.
- Cook, whisking continuously, until the mixture bubbles and thickens. Stir in the cheese and allow it to melt. Taste and adjust seasoning as desired.
- Serve the cheese dip in a bowl surrounded by the pretzel bites. The dip is delicious served either warm or at room temperature.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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