Easy Grilled Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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