Grilled Salads

There is a lot of grilling going on these days and just about anything can be put on the grill.  Owner of Golden Fig, Laurie Crowell, shows us that even salads can be grilled!

Yogurt Marinated Curried Chicken Salad

This is a 2 part recipe but the chicken turns out so ridiculously juicy...it is worth every moment it takes to make it!

6 boneless skinless chicken breasts pounded to 1/2 inch thick
2.5 C plain Greek yogurt
1/2 C olive oil + more for brushing
1 1/2 TB Curry Powder
2 TB lime juice
1 tsp lime zest

place chicken breasts in ziploc bag
Place remaining ingredients in blender and mix well
Pour into chicken in ziploc.
Marinate at least 4 hours up to over night.

Pre heat grill to medium, scrape excess marinade off chicken, brush grates with a bit of oil. Grill chicken 3-4 minutes per side (or until done)

Remove from heat and let rest covered for 10 minutes. While resting mix together

1 1/2 C Mayonnaise
1/3 C Mango Chutney (Major Greys is always a hit in my house)
3 TB Curry Powder
1 C. chopped celery
1/2 C red grapes cut in halves
1/4 C currants
salt and pepper to taste

When chicken has rested, cut into bite sized pieces and mix with above sauce. 

Serve on bread (multi grain is nice, a crusty baguette is also delish) or on a bed of mixed greens.

Grilled Fruit Salad

2-3 ripe mangoes - cut into thick slices
4-5 wedges watermelon (about 1 1/2 inches thick)
6-8 pineapple spears -
A few shakes of Vanilla Sugar
1 TB fresh mint- coarsely chopped

Over medium heat grill grill fruit until nice grill marks are present.

Remove from heat, cut into bit sized pieces.

Sprinkle with a little vanilla sugar and fresh mint.

Grilled Wedge Salad

1 head iceberg, cut into six wedges-leaving core intact or your lettuce will fall apart!
olive oil for brushing
blue cheese dressing (choose your fave...mine is Pigtale Twist Ridiculously Blue!)
4 tomatoes - cut into wedged
1 thinly sliced onion
crumbled bacon
salt and pepper to taste

Generously brush wedges with olive oil.

place on a medium grill , make sure to get both sides.

When charred, remove from grill. Place on 6 plates and carefully cut out core, evenly divide tomatoes, onions and bacon. Place on plate with wedge. Drizzle dressing over and salt and pepper to taste.