RECIPES FOR GRILLED CHICKEN SALADS RECIPES

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SIMPLE GRILLED CHICKEN SALAD RECIPE | ALLRECIPES



Simple Grilled Chicken Salad Recipe | Allrecipes image

Have yet to have someone leave my home without asking for this grilled chicken salad recipe! Simple and delicious!

Provided by KerriJ

Categories     Salad

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

5 tablespoons olive oil
3 tablespoons fresh lemon juice
½ teaspoon hot sauce (such as Tabasco®)
salt and ground black pepper to taste
½ teaspoon dried thyme
2 skinless, boneless chicken breasts
4 slices red onion, 1/3-inch thick
4 cups torn romaine lettuce
½ cup feta cheese, crumbled

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk oil, lemon juice, hot sauce, and thyme in a small saucepan. Season with salt and pepper. Arrange chicken and onion slices on a plate. Spoon 2 tablespoons of the dressing over the chicken and onions; turn to coat. Let stand for 5 minutes.
  • Grill chicken and onion slices on the preheated grill, turning once, until chicken is cooked through and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the saucepan with the remaining dressing at the edge of the grill to warm.
  • Transfer chicken and onion slices to a place. Cut chicken crosswise into thin slices. Separate onion slices into rings.
  • Place lettuce in a large bowl; add chicken and onion. Add warm dressing and toss to coat. Season with salt and pepper. Sprinkle with feta cheese and serve.

Nutrition Facts : Calories 307 calories, CarbohydrateContent 4 g, CholesterolContent 60.3 mg, FatContent 25.1 g, FiberContent 0.9 g, ProteinContent 16.8 g, SaturatedFatContent 7.4 g, SodiumContent 425.5 mg, SugarContent 2.3 g

EASY GRILLED CHICKEN SALAD RECIPE | MYRECIPES



Easy Grilled Chicken Salad Recipe | MyRecipes image

Serve this main-dish salad over fresh spinach. Regular spinach is the least expensive option, but you'll have to remove the stems. If time is your main concern, buy baby spinach.

Provided by Mary Drennen Ankar

Yield 4 servings (serving size: 1 1/4 cups)

Number Of Ingredients 12

4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
Cooking spray
? cup finely chopped celery
? cup sweetened dried cranberries
¼ cup chopped pecans, toasted
3 green onions, thinly sliced
3 tablespoons light sour cream
3 tablespoons canola mayonnaise
2 teaspoons fresh lemon juice

Steps:

  • Preheat grill to medium-high heat.
  • Brush both sides of chicken evenly with oil; sprinkle with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Let stand 10 minutes; shred. Place chicken in a large bowl. Add celery and next 3 ingredients (through green onions); toss.
  • Combine sour cream and remaining ingredients, stirring well. Add sour cream mixture to chicken mixture; toss to coat.

Nutrition Facts : Calories 391 calories, CarbohydrateContent 11.5 g, CholesterolContent 101 mg, FatContent 22 g, FiberContent 1.8 g, ProteinContent 36.1 g, SaturatedFatContent 3.4 g, SodiumContent 469 mg

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