Beyond Grilled Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Clipped this one from BH&G years ago, finally got around to making it recently, and the whole family decided it was a keeper! Zesty and sweet at the same time, with interesting additions. Ingredients:
1/4 cup olive oil |
3 tablespoons balsamic vinegar |
1 tablespoon dill weed |
1 -2 large garlic clove, minced (or pressed) |
1/4 teaspoon pepper |
1/4 teaspoon dried oregano, crushed |
4 medium chicken breasts, boneless |
steak sauce |
1/4 cup pine nuts |
8 cups greens (lettuce, romaine, spinach) |
3/4 cup red grapes, halved |
1/3 cup feta cheese, crumbled |
Directions:
1. DRESSING: In a small container with a lid, combine dressing ingredients; cover and shake well; set aside for about 1 hour.
2. SALAD: Sprinkle breasts with steak sauce; let rest for 15-30 minutes.
3. Toast the pine nuts in a cast-iron skillet or in the oven-to golden brown; set aside.
4. Grill or broil chicken breasts (12-15 minutes) until tender and no longer pink-turning once; cool slightly.
5. Arrange greens on four plates, top with grapes, cheese and nuts.
6. Slice each breast width-wise, arrange on each salad.
7. Shake dressing agrain and drizzle over each salad.
8. SUBSTITUTIONS: Other nuts will do fine for the pine-nuts. Try Bleu cheese instead of the Feta-it's a whole different salad then!
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