This salad looks and tastes great and can be varied with the seasons. In summer use your favorite type of berry along with the grilled chicken, and in winter use orange segments (or try dried apricots or cranberries. The dressing is a sweet vinaigrette, and complements both the fruit and the poultry.
This recipe is courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ. Try this exotic dish at your next cook-out. Grilled ham steak is served on a bed of peach slaw spiced with a Moroccan seasoning blend.
The chicken browns over the hottest part of the grill (direct heat), then moves to the cooler side (indirect heat) to finish. The result: tender chicken, perfectly cooked.
It doesn't get much better for beef lovers than this savory sandwich with layers of roast beef, blue cheese, fresh basil, and toasted walnuts on whole wheat sub rolls.
