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.
Lay them on the salad that’s been tossed with Italian-style vinaigrette and enjoy one of life’s simple pleasures.
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
- 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
-
Light a charcoal barbeque or heat a gas grill. Lightly oil the grate.
-
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.
-
Toss the mixed greens with the chopped tomato, cranberries, olives, green onions and walnuts. Toss again with the desired amount of salad dressing.
-
Slice the grilled chicken into thick pieces and arrange them on top of the salad.
-
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.
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!