Yum!!
Easy Grilled Chicken Salad
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)
Cost per Serving: $2.28
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 391
- Fat: 22g
- Saturated fat: 3.4g
- Monounsaturated fat: 11.4g
- Polyunsaturated fat: 5.1g
- Protein: 36.1g
- Carbohydrate: 11.5g
- Fiber: 1.8g
- Cholesterol: 101mg
- Iron: 1.6mg
- Sodium: 469mg
- Calcium: 59mg
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.
Easy Grilled Chicken Salad Recipe at a Glance
- COURSE: Main Dishes, Salads
- CUISINE: American
- MAIN INGREDIENT: Poultry
- COOKING METHOD: Grill
- PUBLICATION: Cooking Light
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