Total Time
20 Mins
4 servings (serving size: 1 salad)

This salad recipe may sound ordinary, but you’ll think otherwise once you taste the fresh produce and flavorful goat cheese in every bite.

How to Make It

Step 1

Heat a large grill pan over medium-high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.

Step 2

While chicken cooks, combine arugula, tomatoes, onion, 3 tablespoons dressing, and olives; toss gently. Arrange about 1 cup salad on each of 4 plates; top each with 2 tablespoons cheese. Brush chicken with remaining 1 tablespoon dressing. Cut chicken into slices. Arrange 1 sliced chicken breast half on each salad.

Ratings & Reviews

Wen1234567890's Review

January 31, 2014

KathleenLee's Review

September 20, 2013

daneanp's Review

August 06, 2012
Quick, easy, and delicious. I sprinkled the chicken breasts with garlic salt, pepper, and herb de provence before grilling them. DD doesn't like kalamatas or goat cheese so she subbed shredded cheddar on her salad. Garlic bread twists are a nice accompaniment.

SavannaYR's Review

May 29, 2011
This has been part of our permanent dinner for a while now and we love it. Make it exactly as is and its quick, easy, and delicious.

DrJenn's Review

May 23, 2011
Quick and yummy. We were out of red wine vinegar, so I used white wine and a bit of balsamic. We also used the store bought chicken strips to cute down on time and keep thing cool. Definitely a keeper and perfect for a hot summer evening.

carolfitz's Review

November 12, 2010
Superfast. Made to recipe except used fat-free Greek salad dressing instead of the oil&vinegar. We use this type of CL recipe for everyday portion control.