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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
Cedar Plank Margarita Chicken Salad
Oh So Good! Refreshing main dish salad. The cedar plank adds so much depth to the chicken tenders. As the chicken cooks, it pick up the wonderful cedar flavor and the moistness in the plank. The most flavorful chicken you will eat. The chicken also picks up a beautiful pink hue from the marinade. 20-30 minutes grill time 6 servings Ingredients 1 7 X 13 inch cedar plank, soaked in water for at least 30 minuets 1 large fresh seedless orange, juiced & divided ½ cup & 3 TBSP Strawberry Daiquiri/Margarita Drink Mix, divided 4 TBSP dried chopped basil, divided 1 ½ Lbs fresh chicken breast tenders 1 large yellow bell pepper, cut into 4 sections 1 8 oz bottle mayonnaise 1 8 oz package lettuce salad mix 1 cup 3 blend shredded cheese Asiago, Romano & Parmesan 2/3 cup mandarin oranges, drained ¾ cup cashews, coarsely chopped Directions 1. In a gallon size zip tight plastic bag, add 3 TBSP orange juice, 3 TBSP margarita mix & 2 TBSP Basil. Toss in the chicken tenders and pepper pieces, coating well. Cover and let sit in the refrigerator for at least 1 hours. The longer it marinades, the stronger the flavor. 2. In a clean sink, fill ¼ way with water and place the cedar plank in it. With a heavy mixing bowl, place it on top of the plant so that the plank is completely covered in water. 3. 15 minutes prior to grilling, preheat a gas grill on medium high. 4. Take your cedar plank out of the water and place on a clean counter top. Toss the chicken one more time and place on top of the plank place plank directly on the grill. Place the bell pepper section directly onto the grill. Close the lid of the grill. Cook the bell pepper 5 minutes on one side then flip and finish cooking for 5 more minutes. The pepper will still be crisp! Take the peppers off the grill and set aside. Once the peppers are cooled, cut into small slices and set aside. Finish baking the tenders, with the lid closed making sure to turn the tenders once in a while. 5. While the chicken is grilling, prepare the dressing. In a medium bowl, add the mayonnaise, 1 TBSP orange juice, 2 TBSP basil and ½ cup of margarita mix. Whisk together, cover and set in the refrigerator for later use. Into a large salad bowl, layer the salad mix, cheese, peppers and oranges. 6. When the chicken in done, take off the grill and cut into bite-size pieces and add to the top of the salad mix. Sprinkle with cashews. Drizzle with the dressing. Garnish as desired - Ready to serve. Serve with hard, crusty bread! |
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Select Partners: Shoebuy Shoes | Expedia | Hotels | Hotwire | Gifts.com