Grilled Chicken Salad for Two Recipe

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Grilled Chicken Salad for Two Recipe
Grilled Chicken Salad for Two Recipe photo by Taste of Home
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Grilled Chicken Salad for Two Recipe

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Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 383 calories, 14g fat (4g saturated fat), 105mg cholesterol, 776mg sodium, 24g carbohydrate (15g sugars, 5g fiber), 42g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

  • 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
  1. 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°.
  2. 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.
Originally published as Grilled Chicken Salad in Light & Tasty June/July 2005, p31

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sdipiazza User ID: 2106899 150389
Reviewed Feb. 12, 2014

"I changed the recipe a bit by using 4 oz of chicken per person and I broiled it instead of grilling. I think next time I will omit the tomato and use carrots. I used a Vidalia onion dressing instead of Italian...the recipe was very good."

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