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Grilled Chicken Salad

Grilled Chicken Salad
"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."
8 ServingsPrep: 20 min. Grill: 15 min.

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.
© Taste of Home 2013

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Grilled Chicken Salad (continued)

Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013