Grilled Chicken Club Salad

By The Canadian Living Test Kitchen

110 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	435435 cal
pro	32 g32g pro
total fat	28 g28g total fat
sat. fat	4 g4g sat. fat
carb	13 g13g carb
fibre	2 g2g fibre
chol	78 mg78mg chol
sodium	462 mg462mg sodium
% RDI:	-
calcium	44 calcium
iron	1515 iron
vit A	1919 vit A
vit C	4747 vit C
folate	4545 folate

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Transport the marinated chicken and other ingredients in separate containers ready to thread onto skewers to grill.

Ingredients

1-1/2 1-1/2lb lbboneless skinless chicken breastboneless skinless chicken breasts
1/2 red onion 1/2 1/2red onion
12 slices bacon 12 12slices slicesbacon
24 cherry tomatoes 24 24cherry tomatocherry tomatoes
Pinch each salt and pepper Pinch Pincheach salt and pepper
6 cups torn romaine lettuce 6 6cups cupstorn romaine lettuce
1-1/2 cups croutons 1-1/2 1-1/2cups cupscroutoncroutons
Creamy Herbed Dressing:
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley
2 tbsp light mayonnaise 2 2tbsp tbsplight mayonnaise
2 tbsp white wine vinegar 2 2tbsp tbspwhite wine vinegar
4 tsp grainy mustard 4 4tsp tspgrainy mustard or Dijon mustard
1/2 tsp dried basil 1/2 1/2tsp tspdried basil
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
2/3 cup vegetable oil 2/3 2/3cup cupvegetable oil

Preparation

Creamy Herbed Dressing: In small bowl, whisk together parsley, mayonnaise, vinegar, mustard, basil, salt and pepper; whisk in oil.

Cut chicken into thirty-six 1-inch (2.5 cm) cubes; place in bowl. Add half of the dressing; toss to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate chicken for up to 24 hours. Or freeze in freezer bags for up to 2 weeks; thaw in refrigerator. Cover and refrigerate remaining dressing for up to 4 days.)

Cut onion into twenty-four 1-1/2-inch (4 cm) pieces. Cut each bacon strip crosswise into thirds. Wrap 1 bacon piece around each chicken cube. Onto each of 12 metal or 10-inch (25 cm) soaked wooden skewers, thread 1 chicken cube, 1 piece onion and 1 tomato. Repeat once. Finish with third chicken cube. Sprinkle with salt and pepper.

Place skewers on greased grill over medium heat; close lid and grill, turning 3 times, until bacon is crisp and chicken is no longer pink inside, about 12 minutes.

Mound lettuce and croutons onto 6 plates; top each with 2 skewers. Drizzle with remaining dressing.

Source : Canadian Living Magazine: July 2006; Get Grilling: Summer 2007