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Italian Grilled Chicken Salad

 Italian Grilled Chicken Salad
Simple yet elegant, this entree salad is one of my husband's favorites. We love the juicy chicken, fresh greens and bread that's toasted over an open flame. Add whatever beans your gang prefers. -Lisa Rawski of Milwaukee, Wisconsin
4 ServingsPrep/Total Time: 30 min.


  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary, crushed
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 ounces Italian bread, sliced
  • 4 cups torn romaine
  • 2 cups chopped seeded tomatoes
  • 1 cup white kidney or cannellini beans
  • 1/3 cup minced fresh basil


  • In a jar with a tight-fitting lid, combine the first six ingredients;
  • shake well. Remove 1 tablespoon vinegar mixture; brush over chicken.
  • Cover and refrigerate for 30 minutes. Set aside remaining vinegar
  • mixture.
  • Coat grill rack with cooking spray before starting grill. Grill
  • chicken, covered, over medium heat for 4-6 minutes on each side or
  • until a meat thermometer reads 170°.
  • Brush bread slices with 1 tablespoon reserved vinegar mixture. Grill
  • bread, uncovered, over medium heat for 2 minutes on each side or
  • until toasted. Slice chicken and cut bread into cubes; set aside.
  • In a large bowl, combine the romaine, tomatoes, beans, basil and

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Italian Grilled Chicken Salad (continued)

Directions (continued)

  • bread cubes. Drizzle with remaining vinegar mixture; toss to coat.
  • Arrange on salad plates. Top with chicken. Yield: 4 servings.
Nutritional Facts: One serving (1-1/2 cups dressed salad with chicken) equals 379 calories, 13 g fat (2 g saturated fat), 66 mg cholesterol, 632 mg sodium, 31 g carbohydrate, 5 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.