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Grilled Chicken Salad

Grilled Chicken Salad
"I liked the dressing on a Hawaiian chicken salad I tried at a restaurant, so I devised my own through trial and error," writes Lynn Merrifield, Watrous, Saskatchewan. "I make this salad at least once a week. You can also add mandarin oranges or pineapple chunks."
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 4 grilled boneless skinless chicken breast halves
  • 1/4 cup Catalina salad dressing
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon garlic powder
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup honey
  • 1/4 cup honey mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried rosemary, crushed
  • 1 bunch romaine, torn
  • 2 medium tomatoes, seeded and chopped
  • 1 cup sliced cucumber
  • 3 green onions, sliced

Directions

  • Place the chicken in a microwave-safe dish. Combine the salad
  • dressing, lemon-pepper and garlic powder; pour over chicken. Cover
  • and microwave at 50% power for 1-2 minutes or until heated through.
  • Meanwhile, in a jar with a tight-fitting lid, combine the oil, lemon
  • juice, honey, mustard, garlic tarragon and rosemary; shake well. On
  • four plates, arrange the romaine, tomatoes, cucumber and onions. Top
  • with chicken and drizzle with dressing. Yield: 4 servings.
© Taste of Home 2012

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Grilled Chicken Salad (continued)

Editor's Note: This recipe was tested with an 1100-watt microwave.
Nutrition Facts: 1 serving (1 each) equals 510 calories, 29 g fat (4 g saturated fat), 74 mg cholesterol, 465 mg sodium, 38 g carbohydrate, 4 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012