Montreal-Grilled Chicken Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Great way to use leftover grilled chicken for lunch the next day. Recipe from MSN. Prep time does not include vinaigrette standing time. Ingredients:
1/4 cup grapeseed oil or 1/4 cup olive oil |
3 tablespoons balsamic vinegar |
1 tablespoon dried dill weed |
1 large garlic clove, minced |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon dried oregano, crushed |
4 medium boneless skinless chicken breast halves |
mccormick's montreal brand steak seasoning |
8 cups salad greens or 8 cups spinach |
3/4 cup red seedless grapes, halved |
1/3 cup crumbled goat cheese |
1/4 cup pine nuts, toasted |
Directions:
1. For vinaigrette, in a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano.
2. Cover and shake well; let stand 1 hour.
3. Meanwhile, sprinkle chicken breast halves to taste with steak seasoning.
4. Grill chicken on rack of an uncovered grill directly over medium coals for 12 -15 minutes or until tender and no longer pink (170F.), turning once.
5. Cool slightly.
6. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts.
7. Slice each chicken breast and arrange one sliced breast on each salad.
8. Shake dressing and drizzle over salads.
|
|