Emeril’s Grilled Chicken Salad
3 tablespoons Emeril’s
Original Essence*
1 pound boneless
chicken breasts
1 cup mayonnaise
1/3cup chopped cilantro
2 tablespoons milk
1/2cup chopped
red bell pepper
1/2cup corn kernels
1/2cup black beans
1/4cup sliced scallions
Toasted bread slices
or lettuce
1. Rub 2 tablespoons Essence on chicken
breasts. Grill for 15 minutes, or until internal
temperature is 160°F.
2. Combine remaining Essence, mayonnaise,
cilantro, milk, bell pepper, corn, beans and scallions.
Chop grilled chicken and stir into mixture.
3. Serve on toasted bread slices or lettuce leaves.
Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Recipe courtesy of Emeril’s Food of Love Productions 2002.
Gold Kist Farms
Lively Lime-Grilled Chicken
Gold Kist is the nation’s second-largest chicken
company. With a tradition of quality begun
in 1933, these family farmers are dedicated to
producing the finest, freshest chicken anywhere.
Gold Kist Farms is 100 percent all-natural
chicken—nothing added.
10 ounces hot jalapeño jelly 1 cup loosely packed
6ouncesfrozenlimeade cilantroleaves
concentrate,thawed 6GoldKistFarms*
5garliccloves boneless,skinlesssplit
chicken breasts
1. Puree jelly, limeade, garlic and cilantro in a food
processor; reserve 2/3 cup. Coat chicken with
remaining marinade; refrigerate 30 minutes.
2. Remove chicken from marinade. Heat marinade
to boiling. Preheat grill.
3. Grill chicken over medium heat, basting with
boiled marinade, 5-6 minutes on each side, or
until tender, with an internal temperature of 160°F.
4. Serve chicken with reserved sauce.
Makes 6 servings.
*Brands may vary by region; substitute a similar product.
America’s Kitchen Chicken Pot Pie
Dinner Idea
The perfect accompaniment to America’s Kitchen
Chicken Pot Pie is a crisp green salad with fresh
herbs that balances the creamy richness of the pie.
1/4cupoliveoil Freshchoppedparsley,
1tablespoon tarragonorthyme
redwinevinegar America’sKitchen
1/2teaspoongarlicpowder ChickenPotPie,
prepared according to
Salt and pepper package directions
1 12-ounce package mixed
salad greens
1. Whisk oil and vinegar together in a small
bowl. Stir in garlic powder. Season to taste
with salt and pepper.
2. Toss dressing with salad greens. Sprinkle
herbs on top. Serve with chicken pot pie.
Makes 6-8 servings.
