Grilled Chicken Salad Recipe

Grilled Chicken Salad Recipe photo by Taste of Home

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"This tasty salad is fast to assemble, and cleanup's a breeze," assures Dawn Davidson of Thornton, Ontario. "Serve with the warmed dressing and crusty bread or rolls, and you have a complete meal that the whole family is sure to love."

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Grilled Chicken Salad Recipe

Prep: 20 min. Grill: 15 min.

Yield: 8 Servings

20 15 35

Ingredients

1/4 cup olive oil
1/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
4 boneless skinless chicken breast halves (4 ounces each)
1 large red onion, sliced and separated into rings
10 cups torn romaine
1 medium sweet red pepper, chopped
3/4 cup crumbled feta cheese

Directions

In a large bowl, combine the first eight ingredients. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings.
Grill chicken and onion, covered, over medium heat for 12 minutes or until a meat thermometer reads 170°. Cut chicken into 1/2-in. slices.
In a large bowl or on salad plates, layer the romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 126 calories, 9 g fat (2 g saturated fat), 13 mg cholesterol, 248 mg sodium, 5 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Grilled Chicken Salad in Quick Cooking July/August 2000, p42