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Home > Recipes > Dinner > Salads > Grilled Italian Chicken Salad

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Grilled Italian Chicken Salad

Grilled Italian Chicken Salad
Recipe Tip
Veggies for Vitamins
Vegetables offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.
Time Saver
No time to grill? Cut the chicken into slices, marinate as directed, then drain and discard marinade. Cook in a skillet over medium heat 4 to 5 minutes, stirring constantly, until no longer pink in center.

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Marinating is what turns grilled chicken into great grilled chicken!
Prep Time:30 min
Start to Finish:45 min
makes:4 servings
1/3cup raspberry vinegar
2tablespoons balsamic vinegar
1/4cup water
1envelope (0.7 ounce) Italian dressing mix
1tablespoon olive or vegetable oil
4boneless skinless chicken breast halves (about 1 1/4 pounds)
6cups bite-size pieces mixed salad greens
2plum (Roma) tomatoes, chopped (2/3 cup)
1.In medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
2.Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over chicken; turn chicken to coat. Cover dish or seal bag and refrigerate 15 minutes. Cover and refrigerate remaining dressing mixture.
3.Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining marinade.
4.Cut chicken into slices. Serve chicken on salad greens with remaining dressing mixture. Top with tomatoes.
Nutritional Information
1 Serving: Calories 230 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 740mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 5g); Protein 32g Percent Daily Value*: Vitamin A 90%; Vitamin C 30%; Calcium 6%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
1 Review

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Everyone Enjoyed!
Though I didn't follow this recipe to a T, I still think it's a winner. I added other veggies to the salad as well as chick peas. The dressing/marinade was wonderful and the chicken was moist. Everyone loved it and has been asking when we would have it again.
Posted at 8:19 AM on August 15 2008 by lexdoll
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