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Grilled Chicken Salad

Tender strips of moist, grilled chicken breast are served with dried cranberries, olives, walnuts and Italian dressing.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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


  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.