Grilled Chicken Salad

This recipe for grilled chicken salad is not the coffee-shop variety chicken salad. The boneless skinless chicken breasts are lightly seasoned then grilled until just done and still juicy.

Grilled Chicken Salad

Lay them on the salad that’s been tossed with Italian-style vinaigrette and enjoy one of life’s simple pleasures.

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Grilled Chicken Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Tender strips of moist, grilled chicken breast are served with dried cranberries, olives, walnuts and Italian dressing.
Course: Salad
Cuisine: American
Ingredients
  • 2 boneless skinless chicken breasts about 6 ounces each
  • kosher salt and ground black pepper
  • 3 cups mixed greens
  • 1 small tomato chopped
  • 1/4 cup dried cranberries
  • 1/4 cup sliced green or black olives
  • 3 green onions chopped
  • 2 tablespoons chopped walnuts
  • Italian-style vinaigrette dressing
Instructions
  1. Light a charcoal barbeque or heat a gas grill. Lightly oil the grate.
  2. Season the chicken breast with the kosher salt and black pepper. Grill the chicken, turning once, until cooked through and no longer pink in the center. Set them aside.
  3. Toss the mixed greens with the chopped tomato, cranberries, olives, green onions and walnuts. Toss again with the desired amount of salad dressing.
  4. Slice the grilled chicken into thick pieces and arrange them on top of the salad.
  5. Serve with additional Italian dressing.

Food For Thought – Add a little extra flavor to your salad – 1 ounce of blue cheese or gorgonzola, crumbled and mixed with the vinaigrette, adds a pungent balance for the walnuts and cranberries.

Good To Know – Although we feature fresh grilled chicken with this recipe, leftover roasted chicken meat, dressed with a little vinaigrette and lightly warmed up is equally as flavorful and is a good way to use up tasty extras.

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