In the summer, I often grill several boneless chicken breasts to have on hand for a quick lunch or dinner. Sometimes a meal is as simple as a sliced breast on a baguette topped with arugula and avocado and drizzled with dressing. But more often, I pair the chicken with greens to make a sensational salad.
One of my no-fail favorites involves adding chopped grilled chicken to a packaged lettuce combination. Sometimes I use a mix that includes fresh herbs; sometimes an iceberg lettuce and carrot mix catches my eye. I like to toss in dried or fresh fruit. Crumbled or sliced goat cheese provides contrasting texture as well as luxurious creaminess.
If you want to splurge by adding a sixth ingredient, sprinkle some toasted pine nuts or slivered almonds on top.
TO MAKE THE MEAL: Serve with French bread.
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Mediterranean Chicken Salad
1 pound boneless, skinless chicken breasts
1/2 cup balsamic vinaigrette dressing, divided
8 cups loosely packed lettuce mix
1/2 cup dried, sweetened cranberries, such as Craisins
4 ounces goat cheese, crumbed
- Preheat a lightly oiled grill to medium-high.
- On a plate, brush chicken with 2 tablespoons vinaigrette and set aside for 10 minutes.
- Grill chicken for 5 to 7 minutes per side, or until cooked through. Let rest for 5 minutes before slicing.
- In a bowl, toss lettuce with enough remaining dressing to lightly coat. Top with sliced chicken and sprinkle with cranberries and goat cheese.
Makes 4 servings.
Nutritional information per serving: 423 calories (percent of calories from fat, 58), 38g protein, 7g carbohydrates, 4g fiber, 27g fat (10g saturated), 96mg cholesterol, 200mg sodium.