Grilled Chicken Chopped Salad Recipe

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Grilled Chicken Chopped Salad Recipe
Grilled Chicken Chopped Salad Recipe photo by Taste of Home
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Grilled Chicken Chopped Salad Recipe

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5 1 1
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Layered desserts always grab my family's attention, but salads? Not so much. I wondered if I presented a healthy salad in an eye-catching way, I could get everyone on board. I’m happy to report that I was correct. Find tons more of my salads and other good stuff at foodyschmoodyblog.com. —Christine Hadden, Whitman, Massachusetts
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound chicken tenderloins
  • 6 tablespoons zesty Italian salad dressing, divided
  • 2 medium zucchini, quartered lengthwise
  • 1 medium red onion, quartered
  • 2 medium ears sweet corn, husks removed
  • 1 bunch romaine, chopped
  • 1 medium cucumber, chopped
  • Additional salad dressing, optional

Directions

In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing.
Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill corn 10-12 minutes or until tender, turning occasionally. Grill zucchini and onion 2-3 minutes on each side or until tender.
Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink.
Cut corn from cobs; cut zucchini, onion and chicken into bite-size pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing. Yield: 4 servings.
Originally published as Grilled Chicken Chopped Salad in Simple & Delicious August/September 2016

Nutritional Facts

3 cups: 239 calories, 5g fat (0 saturated fat), 56mg cholesterol, 276mg sodium, 21g carbohydrate (9g sugars, 5g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.

  • 1 pound chicken tenderloins
  • 6 tablespoons zesty Italian salad dressing, divided
  • 2 medium zucchini, quartered lengthwise
  • 1 medium red onion, quartered
  • 2 medium ears sweet corn, husks removed
  • 1 bunch romaine, chopped
  • 1 medium cucumber, chopped
  • Additional salad dressing, optional
  1. In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing.
  2. Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill corn 10-12 minutes or until tender, turning occasionally. Grill zucchini and onion 2-3 minutes on each side or until tender.
  3. Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink.
  4. Cut corn from cobs; cut zucchini, onion and chicken into bite-size pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing. Yield: 4 servings.
Originally published as Grilled Chicken Chopped Salad in Simple & Delicious August/September 2016

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Grammy Debbie User ID: 30612 253088
Reviewed Aug. 23, 2016

"What a colorful, delicious, healthy summer meal. Great way to use up garden bounty, but also for any time of year. Loved the combination of grilled chicken and vegetables."

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