Ingredients for Yummiest Grilled Chicken Salad
- Boneless Skinless Chicken Breast Halves
- Toasted Sesame Oil
- Soy Sauce
- Lemon, Juice Of
- Red Pepper Flakes
- Dijon Mustard
- Dry White Wine
- Garlic
- Sherry Wine Vinegar
- Olive Oil
- Red Onion Ring
- Sugar Snap Peas
- Craisins
- Fresh Ground Black Pepper
- 5 cups mixed greens or your favorite lettuce
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How to Make Yummiest Grilled Chicken Salad
- Preheat grill to medium-high heat.
- In a glass dish, combine 1.5 lbs boneless, skinless chicken breasts, 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Marinate the chicken, covered, in the refrigerator for at least 3 hours, or preferably overnight.
- Grill the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Remove chicken from grill and let rest for 10 minutes before slicing.
- Discard the marinade.
- While chicken rests, prepare the dressing: In a food processor or blender, combine 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tbsp honey, 1/4 cup chopped fresh parsley, 1/4 tsp salt, and 1/4 tsp black pepper. Blend until smooth.
- Slice the grilled chicken into bite-sized strips and place them in a large bowl.
- Add 1/2 cup thinly sliced red onion rings, 1 cup snap peas, 1/2 cup dried cranberries, and 1/4 cup chopped bell pepper to the bowl.
- Pour the dressing over the chicken and vegetables.
- Add 5 cups of mixed greens or your favorite lettuce and toss gently to combine.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
18g
Fat
14g
Carbs
3g
