Recent entries in: Main Dishes

  • Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa

Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa

Posted on June 1, 2017
Category:

I’m super excited about today’s recipe. Because PIZZA!!!

It’s probably one of my most loved foods. I could eat pizza almost every night and not complain. And I’ll take any version you want to throw at me. Deep dish, thin crust, wood-fired, plain or fully loaded. It’s all good.

We have something here in coastal New England that we affectionately call “beach pizza”. I’m sure others have this too. But it’s basically the thinnest crust ever, sauce and cheese. No frills. Served on a paper plate. A bit greasy. And cheap as all get out.

I love it. I crave it. And when I moved back here from the West Coast, it was one of the first things I ate.

This Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa is WAY fancier than my beloved beach pizza. But it’s pizza nonetheless. And I’m obsessed with it.

Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa | www.floatingkitchen.net

The other thing I’m obsessed with lately is store-bought naan (I typically buy the Stonefire Tandoori Naan). I got hooked on this stuff a couple months ago and there has been no turning back. Because it makes life really easy. I warm it up either in my oven or on my grill. And then I go to town with all the toppings.

Today’s version has some marinated grilled chicken breast, mozzarella cheese, mixed salad greens and a sweet and spicy strawberry- jalapeño salsa. It’s everything you need for a complete meal all in one neat little package. And it’s ready in just about 30 minutes. I guarantee you’ll be making this one all Summer long!

Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa | www.floatingkitchen.net

Be sure to look for the thin cut chicken breasts in your grocery store. They cook up much quicker, helping to get this meal on the table FAST!

It’s also the first Thursday of the month, which makes today 30 Minute Thursday! Check out the links below to see what some of my blogging friends have cooked up for June. I hope you find some inspiration for your next dinner!

Cheers,

Liz

Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa

Serves 2

Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa

Ingredients

  • For the Pizza
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 thin cut boneless, skinless chicken breasts
  • 3 cups mixed salad greens
  • 2 pieces naan
  • 1 cup shredded mozzarella cheese

  • For the Salsa
  • 1 cup diced strawberries
  • 1/4 cup diced red onion
  • 1/2 jalapeño pepper, diced

Instructions

  1. In a small bowl, whisk together the olive oil, balsamic vinegar, salt and black pepper. Transfer 3 tablespoons of the dressing to a large zip-closure bag. Then add the chicken breasts to the bag and seal it closed, making sure to push out as much of the air as possible so that the dressing coats the chicken breasts on all sides. Let this sit for 10 minutes at room temperature.
  2. Meanwhile, pre-heat your grill to medium-high.
  3. Toss the mixed greens with the remaining dressing. Set aside.
  4. Combine all the ingredients for the salsa in a small bowl. Set aside.
  5. Remove the chicken breasts from the zip-closure bag and place them directly on your grill, discarding any leftover dressing. Cook the chicken breasts until they are no longer pink on the inside and the juices run clear, about 5-7 minutes per side. Remove and transfer the grilled chicken breasts to a clean plate. Tent with aluminum foil to keep warm. Allow the chicken breasts to rest for 3-5 minutes before slicing them into strips.
  6. Meanwhile, warm the naan on your grill for 1 minute per side. When you flip the naan to the second side, sprinkle the tops with the mozzarella cheese, dividing it evenly between the two pieces of naan. Remove the naan from the grill and place each piece on clean plate with the cheese-side facing up.
  7. Top each piece of naan with half of the dressed salad greens, half of the sliced chicken breasts and a couple spoonfuls of the fresh strawberry salsa. Slice and serve immediately.
http://www.floatingkitchen.net/grilled-balsamic-chicken-salad-pizza-with-fresh-strawberry-salsa/

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  • Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad

Posted on May 8, 2017
Category:

It’s been an exceptionally soggy Spring here in New England. Which wouldn’t be so bad, except for the fact that all this rain has seriously cut into my grilling time. And that makes me grumpy.

I had anticipated being fully reacquainted with my grill by this point in the month of May. But instead, it feels like we’re only on our second date. There is still some awkwardness and uncertainty when we interact. All of which can probably be attributed to me. Admittedly, I’m rusty and out of practice after the long Winter.

But I’m slowing working out the kinks (i.e. cleaning off the grates). And I’ve even managed to have a few successful grilling sessions on the days when the weather was tolerable. Out of one of which was born this recipe for Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad.

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad | www.floatingkitchen.net

Drinking beer is something I do often. Cooking with beer, however, is something I only seem to remember to do occasionally (maybe if I drank less beer, my memory would be better!). It’s been quite a while since I’ve shared a savory beer-infused recipe here on Floating Kitchen. And for that oversight, I apologize. Craft beer has so many wonderful uses in the kitchen – from tendering meats to giving rise to baked goods to imparting unique and complex flavors to any dish it’s added too – and I want to spend more time exploring all those things.

These Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad would be perfect for a casual weekend dinner. The recipe is super simple to prepare (just be aware there is a 1-2 hour marinating time for the chicken). And you could easily customize the quinoa salad to add in whatever seasonal vegetables you happen to have on hand. I’m taking advantage of all the wonderful radishes and fresh herbs that are so abundant right now. But I also think some shaved asparagus or spicy arugula would be very welcome in this dish.

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad | www.floatingkitchen.net

If you follow my Instagram stories, then you know I can be regularly found hanging with my crew at the Newburyport Brewing Company. So naturally, I used one of their IPA’s in my recipe. But any IPA that you love will work great. I’m all in favor of encouraging everyone to support their local breweries!

I’m sharing this recipe for Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad as part of our monthly seasonal produce round-up organized by Becky from Vintage Mixer. Check out Becky’s May Produce Guide, as well as the recipe links below from some of my other blogging friends, to find lots of inspiration for Spring cooking and eating. And keep your fingers crossed for better weather!

Cheers,

Liz

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad

Serves 4

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad

Ingredients

  • For the Chicken
  • 1.5 to 1.75 lbs boneless, skinless chicken breasts
  • 6 ounces beer (I used an IPA)
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

  • For the Quinoa Salad
  • 1 cup quinoa
  • 2 cups peas
  • 2 cups sliced radishes
  • 1/2 cup fresh mint, roughly chopped
  • 1/4 cup fresh dill, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  1. Cut the chicken breast into cubes and place them in a large zip-closure bag. Add the remaining ingredients to the bag. Seal the bag, then shake it around to make sure the marinade is mixed and the chicken is well coated. Place the bag in your refrigerator for 1-2 hours.
  2. Meanwhile, cook the quinoa according to the package instructions. Once the quinoa has finished cooking, transfer it to a large bowl to cool to room temperature. Then add the peas, radishes, mint and dill. In a small bowl, whisk together the remaining ingredients. Then pour this dressing over the quinoa salad, tossing gently to mix everything together. Cover and refrigerate until you're ready to serve.
  3. If you’re going to be using wooden skewers, soak them in water for at least 30 minutes before threading and grilling the chicken.
  4. Pre-heat your grill to medium-high. Thread the marinated chicken onto skewers (about 5 cubes per skewer) and discard any leftover marinade. Spray your grill grates with non-stick cooking spray. Then place the chicken skewers on the grill and cook for about 10 minutes, or until the chicken is cooked and no longer pink in the middle, flipping them once during this time. Remove the chicken skewers from the grill and place them on a clean plate. Cover to keep warm.
  5. To serve, divide the quinoa salad between plates. Top with the grilled chicken skewers. Garnish with extra herbs and a squeeze of fresh lemon juice, if desired.
http://www.floatingkitchen.net/beer-marinated-grilled-chicken-skewers-with-spring-quinoa-salad/

May Eat Seasonal Recipes

May Eat Seasonal Recipes

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Baked Cauliflower Casserole with Goat Cheese by Cookin’ Canuck

Date-Sweetened Chocolate Peanut Butter Oatmeal Smoothie by JoyFoodSunshine

Sea Salt Focaccia with Radish Ramp Butter by Simple Bites

Turmeric Roasted Cauliflower and Tempeh Power Salad {vegan} by Healthy Seasonal Recipes

Halloumi Salad with Beets and Blackberries by Kitchen Confidante

Spring Farro Salad with Feta, Lemon, and Mint by Flavor the Moments

Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers by Foodie Crush

Chocolate Rhubarb Pavlova by Suitcase Foodist

Mediterranean Farro Salad with Arugula and Chickpeas by Aggie’s Kitchen

Radish and Asparagus Breakfast Bowls by Food for My Family

Hummus and Salad Flatbread Pizza by Completely Delicious

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