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 Cooking Light

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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. 1. Preheat grill to medium-high heat.
  2. 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. 3. Combine sour cream and remaining ingredients, stirring well. Add sour cream mixture to chicken mixture; toss to coat.
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