Grilled Chicken Garden Salad Recipes

GARDEN CHICKEN SALAD

Garden Chicken Salad image

Leftover chicken finds a delicious place in this refreshing salad. The first time I served this to my in-laws, my father-in-law teased me about becoming a gourmet cook. -Polly Thayer, Sunbury, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (10 ounces) fresh baby spinach
2-1/2 cups cubed cooked chicken
2 cups fresh broccoli florets
2 medium tomatoes, cut into thin wedges
1 cup chopped seeded peeled cucumber
1 cup fresh snow peas
1/3 cup chopped red onion
DRESSING:
1/3 cup mayonnaise
1/4 cup plain yogurt
2 teaspoons dill weed
1/4 teaspoon salt

Steps:

In a large salad bowl, combine the spinach, chicken, broccoli, tomatoes, cucumber, snow peas and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 130 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 235mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

GRILLED CHICKEN GARDEN SALAD

Grilled Chicken Garden Salad image

Asparagus in abundance? Here's a deliciously different way to use it.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

1 lb fresh asparagus spears
2 tablespoons olive or canola oil
2 teaspoons finely chopped garlic
1 1/2 teaspoons dried rosemary leaves
1 teaspoon seasoned salt
6 boneless skinless chicken breasts (4 to 5 oz each)
1 bag (5 oz) ready-to-eat spring mix salad greens
1 pint (2 cups) grape tomatoes, cut in half
1 cup thinly sliced red onion
1/2 cup refrigerated reduced-fat honey Dijon dressing

Steps:

Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.

Nutrition Facts : Calories 260, Carbohydrate 12 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 7 g, TransFat 0 g

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