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Grilled Cranberry-Almond Chicken Salad
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Prep Time:
20 minutes
Total Time:
40 minutes
Quick and satisfying grilled chicken salad, ideal for a speedy dinner.
Ingredients:
  • 3/4 cup mayonnaise or salad dressing
  • 2 tablespoons cider vinegar
  • 2 teaspoons poppy seed
  • 6 boneless skinless chicken breasts (about 1 3/4 lb)
  • Cooking spray
  • 1/2 teaspoon salt
  • 3 cups bite-size pieces iceberg lettuce
  • 3 cups bite-size pieces romaine lettuce
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 cup dried cranberries
  • 6 tablespoons slivered almonds, toasted
Instructions:
  • Preheat grill for direct heat. Whisk all dressing ingredients in a small bowl, setting aside 3/4 cup for the salad.
  • Coat chicken with cooking spray and season with salt. Grill covered over medium heat for 15 to 20 minutes, turning once and basting occasionally with dressing until the thickest part reaches 170°F and the juices run clear. Slice chicken into 1/2-inch pieces after grilling. Discard any unused dressing.
  • Arrange the lettuces on individual serving plates. Add the chicken on top. Drizzle 3/4 cup of dressing over each salad. Sprinkle with cheese, cranberries, and almonds.

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