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Grilled Chicken Cucumber Salad Recipe

Grilled Chicken Cucumber Salad Recipe

“I often increase this quick and light yet nourishing grilled salad to serve company,” notes Patricia Vatta of Norwood, Ontario.
TOTAL TIME: Prep: 25 min. Grill: 15 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 Facts

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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.