This recipe for grilled chicken salad has been adapted from the original which came from junior cooking champion, Fredric Tempe and was published in a Knorr advertisement. It is my go to quick and easy (and delicious) lunch or dinner for unexpected guests. They always ask for second helpings. In fact, it is so delicious, I was once asked to bring it to a wedding.
The Best Grilled Chicken Salad
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This recipe for grilled chicken salad is my go to quick and easy (and delicious) lunch or dinner for unexpected guests. They always ask for second helpings. In fact, it is so delicious, I was once asked to bring it to a wedding.
Ingredients
- 1 cup herbed mustard and honey marinade
- 4 boneless skinless chicken breasts
- ¼ cup extra virgin olive oil
- 8 cup mixed spring greens
- 1 papaya or mango peeled and diced
- 1 avocado cubed
- 1 red bell pepper diced
- ½ cup cashews
Instructions
- Pour ¾ cup of marinade over the chicken breasts and marinate in the refrigerator for 30 min.
- Meanwhile, toast the cashews by cooking them in a non-stick skillet, over medium-high heat, shaking the pan for 2-3 minutes
- Make the dressing by combining the remaining marinade and olive oil in a small bowl. Whisk to blend
- Place greens, papaya, avocado, and pepper in a large bowl.
- Grill the chicken 5 - 7 minutes on each side, or until cooked through. (You can also do this in the broiler if you don't want to use the grill.)
- When the chicken has finished cooking, slice it into strips and add to the salad
- Drizzle the dressing over salad and toss
- Sprinkle with toasted cashews and serve immediately
Notes
Pots:
Bowl for marinating the chicken
Mixing bowl
4 quart crock pot
Nutrition
Serving: 1 gCalories: 488 kcalCarbohydrates: 43.5 gProtein: 16.8 gFat: 29.7 gCholesterol: 20.7 mgSodium: 804.5 mgSugar: 14.3 g
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