A TRIO OF GRILLED CHICKEN SALADS FOR THE MAIN COURSE

Generally speaking, when folks cook chicken on an outdoor grill and serve it for dinner, it usually enjoys center-of-the-plate status. That is to say, it`s the main part of the meal. Suppose, however, the chicken assumed an equal role with fresh vegetables and grains in a main course salad? Combining the irresistible flavor and texture of grilled chicken with seasonal produce, herbs and spices, and presenting them in one, robustly flavored, easy-to-serve salad is a great way to make a summertime meal.

Because chicken is featured in virtually every cuisine, from China and India, to Egypt and Peru, the sky`s the limit when it comes to choosing the ethnic ``profile`` of your salad. It`s important, though, to match the marinade with the salad ingredients so as to give the final dish a cohesive character.

The following recipes draw from three distinctly different culinary regions: the Mediterranean, Southeast Asia and Mexico. Feel free to experiment with your own renditions of grilled chicken salad, and try to adhere to a few guidelines when preparing the marinades and salads.

-- Buy boneless chicken breasts with the skin on. Leaving the skin on while grilling helps keep the meat from drying out and getting overcooked. You can leave the skin on or remove it before serving.

-- Acids such as citrus juices, vinegar and tomatoes used in marinades add flavor and act as a tenderizer. For this reason, leaving chicken (fish or meat) in a marinade containing these components for more than a couple of hours will cause the meat to become unpleasantly mushy, not tender.

-- Use glass, ceramic or stainless steel bowls for marinating.

-- Marinate the chicken in the refrigerator for 1 to 2 hours. Marinate at cool room temperature for 1 to 1 1/2 hours.

-- Allow chicken to come to room temperature before grilling.

-- Use a moderately hot fire to cook boneless chicken breasts.

-- Have the salad prepared before grilling the chicken.

-- Before cutting chicken to add to salad, let the breasts stand 15 minutes after removing them from the grill.

-- Store finished salads in tightly sealed food containers in the refrigerator for up to two days.

MEDITERRANEAN GRILLED CHICKEN SALAD

Serve this hearty salad with rustic bread and a variety of Italian cheeses and olives for a complete meal. A crisp, dry white wine is excellent with this dish.

Chicken:

1/3 cup olive oil

2 tablespoons dried rosemary

2 teaspoons dried oregano

Grated zest and juice from 1 large lemon

3 garlic cloves, minced

2 pounds boneless, skin-on chicken breasts

Salad:

1 pound linguine

1 pound crimini (brown) mushrooms, finely chopped

1/4 cup olive oil

4 medium tomatoes, finely chopped

1/4 cup capers

1 teaspoon red pepper flakes

1 bunch fresh basil, stemmed and finely chopped

Salt, pepper

To prepare Chicken, combine oil, rosemary, oregano, lemon zest and juice and garlic in large bowl and mix well. Add chicken and turn to coat evenly. Cover with plastic wrap. Let stand at room temperature 1 hour.

Meanwhile, to prepare Salad, cook linguine according to package directions. Drain well and place in large bowl.

In large saute pan, cook mushrooms in olive oil over high heat, stirring frequently, until all liquid evaporates and mushrooms are golden brown, 7 to 8 minutes. Add to pasta along with tomatoes, capers and red pepper flakes. Mix gently.

Prepare charcoal grill. When coals are moderately hot, place chicken, skin side down, on grill and cook, flipping from side to side until center is no longer pink, 17 to 18 minutes. (Cooking time will depend on thickness of breasts and intensity of fire.) Remove from grill and let stand 15 minutes.

Cut chicken into small pieces and add to pasta along with basil. Season to taste with salt and pepper and toss gently. Serve immediately. Makes about 6 servings.

THAI-STYLE GRILLED CHICKEN SALAD

Although this salad contains no added fat, the flavors are so vibrant and fresh that you won`t notice anything missing. Serve with shrimp chips, a side of steamed jasmine rice or lightly seasoned noodles. Ice cold Thai beer is great with this salad.

Marinade:

1/3 vegetable oil

1/4 cup fish sauce

Grated zest from 2 limes

Juice from 1 lime

3 garlic cloves, minced

1 tablespoon sugar

1 serrano or bird`s eye chile, minced

2 teaspoons prepared curry powder (preferably Asian style)

1 1/2 teaspoons five spice powder

2 pounds boneless, skin-on chicken breasts

Salad:

1/2 pound snow peas, trimmed, strings removed, sliced in half on diagonal

1/4 pound bean sprouts

1 medium red bell pepper, thinly sliced

1 bunch green onions, trimmed and thinly sliced on diagonal

2 to 3 serrano or bird`s eye chiles, stemmed, seeded and thinly sliced

1/4 cup Thai basil or mint, coarsely chopped

Salt, pepper

To prepare Marinade, combine oil, fish sauce, lime zest and juice, garlic, sugar, chile, curry and five spice powders in large bowl and mix well. Add chicken and turn to coat evenly. Cover with plastic wrap and let stand at room temperature 1 hour.

Meanwhile, to prepare Salad, in large bowl, combine snow peas, bean sprouts, bell pepper, green onions and chiles.

Prepare charcoal grill. When coals are moderately hot, place chicken, skin side down, on grill and cook, flipping side to side until center is no longer pink, 17 to 18 minutes. (Cooking time will depend on thickness of breasts and intensity of fire.) Remove from grill and let stand 15 minutes.

Cut chicken into thin strips and add to salad along with basil. Toss gently and serve immediately. Makes about 6 servings.

MEXICAN-STYLE GRILLED CHICKEN SALAD

This zesty salad is also relatively low in fat, but if you don`t mind a little here and there, sprinkle the finished dish with crumbled Mexican cheese and accompany with crisp tortilla chips. It`s also great with warm corn tortillas and, of course, an iced mug of Mexican beer or soda.

Marinade:

Juice from 2 limes

2 tablespoons ground coriander

2 teaspoons ground cumin

1 tablespoon maple syrup

1 tablespoon finely minced chipotle chile (canned with sauce)

4 green onions, white part only, minced

2 garlic cloves, minced

2 pounds boneless, skin-on chicken breasts

Salad:

2 cups cooked black beans

4 medium tomatoes, finely chopped

1/2 yellow onion, finely chopped

3 jalapeno chiles, stemmed, seeded and finely chopped

1/2 cup cilantro, coarsely chopped

Salt, pepper

To prepare Marinade, combine lime juice, coriander, cumin, maple syrup, chipotle chile, onions and garlic in large bowl and mix well. Add chicken and turn to coat evenly. Cover with plastic wrap and let stand at room temperature 1 hour.

Meanwhile, to prepare Salad, in large bowl, combine beans, tomatoes, onion, jalapeno chiles and cilantro.

Prepare charcoal grill. When coals are moderately hot, place chicken, skin side down, on grill and cook, flipping from side to side until center is no longer pink, 17 to 18 minutes. (Cooking time will depend on thickness of breasts and intensity of fire.) Remove from grill and let stand 15 minutes.

Cut chicken into medium dice and add to salad. Season to taste with salt and pepper and toss gently. Serve immediately. Makes 6 servings.

(Janet Hazen is a food writer living outside of San Francisco.)

(c) 2000, Janet Hazen. Distributed by the Los Angeles Times Syndicate.

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Author: Janet Hazen