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Grilled Chicken Salad with Warm Mustard Dressing Recipe

4.5 1 3
Grilled Chicken Salad with Warm Mustard Dressing Recipe
Grilled Chicken Salad with Warm Mustard Dressing Recipe photo by Taste of Home
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Grilled Chicken Salad with Warm Mustard Dressing Recipe

Read Reviews
4.5 1 3
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 min.

Ingredients

  • 1/4 cup olive or vegetable 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 or blue cheese

Directions

In a bowl, combine the first eight ingredients; mix well. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings. Grill chicken and onion, covered, over medium heat for 12 minutes or until meat juices run clear, turning once. Cut chicken into 1/2-in. slices. In a large bowl or on salad plates, layer romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad. Serve immediately. Yield: 8 servings.
Originally published as Grilled Chicken Salad in Quick Cooking July/August 2000, p42

Nutritional Facts

1 each: 126 calories, 9g fat (2g saturated fat), 13mg cholesterol, 248mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 1/4 cup olive or vegetable 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 or blue cheese
  1. In a bowl, combine the first eight ingredients; mix well. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings. Grill chicken and onion, covered, over medium heat for 12 minutes or until meat juices run clear, turning once. Cut chicken into 1/2-in. slices. In a large bowl or on salad plates, layer romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad. Serve immediately. Yield: 8 servings.
Originally published as Grilled Chicken Salad in Quick Cooking July/August 2000, p42

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got2bn2it User ID: 4945736 78408
Reviewed Mar. 8, 2010

"Everyone really enjoyed it!"

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