Grilled Thousand Island Chicken Salad Recipes

GRILLED THOUSAND ISLAND CHICKEN SALAD

Grilled Thousand Island Chicken Salad image

Is there anything Thousand Island dressing doesn't taste magnificent on? It's definitely the crowning glory on this grilled chicken-and-egg salad.

Provided by My Food and Family

Categories Home

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup KRAFT Thousand Island Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
8 cups tightly packed torn mixed salad greens
1 small cucumber, sliced
4 hard-cooked eggs, quartered
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

Heat grill to medium heat.
Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of chicken. Refrigerate 10 min.
Remove chicken from dressing; discard dressing. Grill chicken 6 to 8 min. on each side or until done (165°F). Slice chicken.
Cover 4 salad plates with greens; top with chicken, cucumbers, eggs and cheese. Drizzle with remaining dressing just before serving.

Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 270 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g

ASIAN ISLAND GRILLED CHICKEN SALAD

Asian Island Grilled Chicken Salad image

Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 25m

Yield 3

Number Of Ingredients 8

Ingredients

¼ cup DOLE® Pineapple Juice
1 tablespoon soy sauce
1 teaspoon packed brown sugar
1 clove garlic, finely chopped
2 (8 ounce) boneless, skinless chicken breasts
1 (10.7 ounce) package DOLE Asian Island Crunch™ Salad Kit
1 cup red bell pepper, thinly sliced
¼ cup DOLE Red Onion, thinly sliced

Steps:

Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
Arrange salad on plates; top with bell pepper, onion, and chicken.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 23.6 g, Cholesterol 91.2 mg, Fat 10.9 g, Fiber 4.4 g, Protein 34.5 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 5.9 g

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