Easy Grilled Chicken Salad

Easy Grilled Chicken Salad Recipe
Photo: John Autry; Styling: Mindi Shapiro
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.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Mary Drennen Ankar,

Cooking Light

August 2010
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