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Easy Grilled Chicken Salad

Photo: John Autry; Styling: Mindi Shapiro
Yield 4 servings (serving size: 1 1/4 cups)
Serve this main-dish salad over fresh spinach. Regular spinach is the least expensive option, but you'll have to remove the stems. If time is your main concern, buy baby spinach.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/3 cup finely chopped celery
  • 1/3 cup sweetened dried cranberries
  • 1/4 cup chopped pecans, toasted
  • 3 green onions, thinly sliced
  • 3 tablespoons light sour cream
  • 3 tablespoons canola mayonnaise
  • 2 teaspoons fresh lemon juice

Nutrition Information

  • calories 391
  • fat 22 g
  • satfat 3.4 g
  • monofat 11.4 g
  • polyfat 5.1 g
  • protein 36.1 g
  • carbohydrate 11.5 g
  • fiber 1.8 g
  • cholesterol 101 mg
  • iron 1.6 mg
  • sodium 469 mg
  • calcium 59 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Brush both sides of chicken evenly with oil; sprinkle with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Let stand 10 minutes; shred. Place chicken in a large bowl. Add celery and next 3 ingredients (through green onions); toss.

  3. Combine sour cream and remaining ingredients, stirring well. Add sour cream mixture to chicken mixture; toss to coat.