Mason Jar Grilled Chicken Salad

Mason Jar Grilled Chicken Salad

Marinade (recipe follows)

6 oz. boneless chicken breast
Lettuce for one salad
One hard-cooked egg
2 oz. bacon
Eight croutons
Three tomato wedges
Lite Vinaigrette Dressing (recipe follows)

Prepare marinade and marinate chicken, skin side up, at least 3 hours. Grill chicken and remove skin. Place lettuce on a large plate. Slice chicken and place on top of lettuce. Garnish with egg, bacon, croutons and tomato wedges. Add Lite Vinaigrette Dressing or serve on the side. Makes one serving.


1/2 lb. Brown Sugar
1-Cup Soy Sauce
1-Cup Sherry
3 Cups Pineapple Juice
1/2 Cup Red Wine Vinegar
1 teaspoon granulated Garlic
1/2 teaspoon ground Ginger

In a large bowl, combine brown sugar, soy sauce, sherry, pineapple juice, vinegar, garlic and ginger. Mix well. Makes enough marinade for 6 chicken breasts.


One Cup cottonseed oil
One Cup red wine vinegar
1/4 garlic clove
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Crushed Oregano
1/4 Cup Sugar
1/4 Cup Dijon mustard

Combine oil, vinegar, garlic, salt, pepper, oregano, sugar and mustard in blender; whir until fully blended. Makes about 2 cups

It’s something that people in glass houses use.

comon sense tells one the word was meant to be Whirl - Not Whir

Whir until fully blended …Dugh Whirl
maybe typo :slight_smile: no one is perfect!

Are you sure? I think I would be better whirring than whirling. Whirling reminds me of a baton twirling and whirling. :smiley: