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.
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
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
How to Make It
Preheat grill to medium-high heat.
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.
Combine sour cream and remaining ingredients, stirring well. Add sour cream mixture to chicken mixture; toss to coat.