Grilled Chicken Salad

This recipe for grilled chicken salad is not the coffee-shop variety chicken salad.

Tender strips of moist, grilled chicken breast are served with dried cranberries, olives, walnuts and Italian dressing.

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.

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Prep Time: 15 minutes
Cook Time: 15 minutes
Ready In: 30 minutes

Grilled Chicken Salad

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

Directions

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.

Yield = 2 Servings
Amount Per Serving: Calories 383 Fat 14g Cholesterol 105mg