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Photo: John Autry; Styling: Mindi Shapiro Photo by: Photo: John Autry; Styling: Mindi Shapiro

Easy Grilled Chicken Salad

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.

Cooking Light AUGUST 2010

  • Yield: 4 servings (serving size: 1 1/4 cups)
  • Cost Per Serving:$2.28

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.

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
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Easy Grilled Chicken Salad recipe

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