Grilled Chicken Cucumber Salad Recipe

Grilled Chicken Cucumber Salad Recipe photo by Taste of Home

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“I often increase this quick and light yet nourishing grilled salad to serve company,” notes Patricia Vatta of Norwood, Ontario.

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Grilled Chicken Cucumber Salad Recipe

Prep: 25 min. Grill: 15 min.

Yield: 2 Servings

25 15 40

Ingredients

1/2 cup cucumber ranch salad dressing
1/4 teaspoon dill weed
2 boneless skinless chicken breast halves (6 ounces each)
1 medium apple, cored and cut into 1/4-inch rings
2 cups mixed salad greens
1-1/4 cups sliced cucumber

Directions

In a small bowl, combine salad dressing and dill. Pour 1/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Refrigerate remaining dressing.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6 minutes on each side or until a meat thermometer reads 170°. Keep warm.
Brush 1 tablespoon dressing over apple rings; grill for 1 minute on each side. Divide salad greens and cucumber between two serving plates. Slice chicken; arrange chicken and apple rings over greens. Serve with remaining dressing. Yield: 2 servings.

Nutritional Analysis: 1 serving (prepared with reduced-fat ranch dressing) equals 356 calories, 15 g fat (2 g saturated fat), 107 mg cholesterol, 551 mg sodium, 19 g carbohydrate, 4 g fiber, 36 g protein.

Originally published as Grilled Chicken Cucumber Salad in Cooking for 2 Spring 2006, p58