Tested till perfect Grilled Chicken Salad

Grilled Chicken Salad

Corn Bread (see recipe link below) is the perfect side to this super Grilled Chicken Salad

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 tbsp 1tbspchopped fresh basil
  • 2 tsp 2tspvegetable oil
  • 2 tsp 2tspDijon mustard
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 4boneless skinless chicken breastboneless skinless chicken breasts
  • 6 cups 6cupstorn mixed salad greens
  • 1 cup 1cupalfalfa sprouts
  • 1 1(6 inches/15cm) cucumbercucumbers, sliced
  • 1/2 cup 1/2cupthinly sliced radishradishes

Peppercorn ranch dressing:

  • 1/2 cup 1/2cupplain yogurt
  • 1/3 cup 1/3cuplight mayonnaise
  • 1 tsp 1tspcoarsely ground pepper
  • 1/2 tsp 1/2tspDijon mustard
  • 1/4 tsp 1/4tspgranulated sugar
  • 1 pinch 1pinchsalt
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Preparation

In small bowl, stir together basil, oil, mustard, salt and pepper; brush over chicken. Place on greased grill over medium heat; close lid and cook, turning once, for 12 to 15 minutes or until no longer pink inside. Let cool slightly; thinly slice across the grain.

Meanwhile, in large bowl, toss together salad greens, sprouts, cucumber and radishes. Arrange chicken strips over top.

Peppercorn Ranch Dressing: In small bowl, whisk together yogurt, mayonnaise, pepper, mustard, sugar and salt ; drizzle over salad. Toss to serve.

Serve with: Corn Bread

Nutritional Information PER SERVING: about

cal 291 pro 36g total fat 12g sat. fat 2g
carb 10g fibre 2g chol 87mg sodium 435mg

% RDI:

calcium 12 iron 13 vit A 20 vit C 32
folate 42
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