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Grilled Chicken Salad with Warm Mustard Dressing Recipe
Grilled Chicken Salad with Warm Mustard Dressing Recipe photo by Taste of Home

Grilled Chicken Salad with Warm Mustard Dressing Recipe

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"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."
TOTAL TIME: Prep: 20 min. Grill: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Grill: 15 min.
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Grilled Chicken Salad in Quick Cooking July/August 2000, p42

Nutritional 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.

Light-Bodied White Wine

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

Reviews for Grilled Chicken Salad with Warm Mustard Dressing

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Reviewed Mar. 8, 2010

Everyone really enjoyed it!

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