Florentine Salad with Grilled Chicken

Florentine Salad with Grilled Chicken is an easy delicious recipe your family will love.

INGREDIENTS

4 cups torn spinach leaves rinsed, dried

4 cups torn Romaine lettuce rinsed, dried

1 cup sliced, fresh mushrooms

1 can (11oz.) mandarin oranges drained

¼ cup crisp-cooked, crumbled bacon

¼ cup Ocean Spray Craisins

1/4 cup almonds (or pine nuts)

½ cup Hidden Valley Original Ranch Dressing

2 grilled chicken breast, sliced ¼ of inch thick

DIRECTIONS

In a large bowl, add all the ingredients and toss with enough dressing to lightly coat them.

Top with grilled chicken.

Serve.

Best Beer Can Chicken

If you are looking for a moist delicious chicken then look no further the "Best Beer Can Chicken" recipe.

Ingredients

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can of Coors beer or your favorite beer

Directions

Remove neck and giblets from chicken and discard. 

Rinse chicken inside and out, and pat dry with paper towels. 

Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub; set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). 

Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. 

Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. 

Remove from grill and let rest for 10 minutes before carving.