Grilled Chicken Salad Recipe

Grilled Chicken Salad Recipe photo by Taste of Home

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Perfect for two, this pretty entree salad features strips of hearty grilled chicken. Tomato, dried cranberries, olives and walnuts add wonderful flavor to each forkful.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Grilled Chicken Salad Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
3 cups torn mixed salad greens
1 small tomato, chopped
1/4 cup dried cranberries
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup sliced ripe olives
2 green onions, chopped
2 tablespoons chopped walnuts
1/4 cup fat-free Italian salad dressing

Directions

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 8-10 minutes on each side or until a meat thermometer reads 170°.
Divide salad greens between two serving plates; top with tomato, cranberries, cheese, olives, onions and walnuts. Slice chicken; arrange over salads. Serve with Italian dressing. Yield: 2 servings.

Nutritional Facts 1 serving equals 383 calories, 14 g fat (4 g saturated fat), 105 mg cholesterol, 776 mg sodium, 24 g carbohydrate, 5 g fiber, 42 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Grilled Chicken Salad in Light & Tasty June/July 2005, p31

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia