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Grilled Italian Chicken Salad
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Prep Time:
30 minutes
Total Time:
45 minutes
Marinate for mouthwatering grilled chicken!
Ingredients:
  • 1/3 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 1/4 cup water
  • 1 envelope (0.7 ounce) Italian dressing mix
  • 1 tablespoon olive or vegetable oil
  • 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
  • 6 cups bite-size pieces mixed salad greens
  • 2 plum (Roma) tomatoes, chopped (2/3 cup)
Instructions:
  • Combine vinegars and water in a medium bowl, then mix in the dressing mix followed by the oil. Finally, divide the dressing mixture in half.
  • Marinate the chicken in half of the dressing mixture in a shallow glass or plastic dish, ensuring the chicken is fully coated. Cover and refrigerate for 15 minutes. Store the remaining dressing mixture in the refrigerator for later use.
  • Preheat grill for direct heat. Take the chicken out of the marinade, saving the marinade. Grill the chicken over medium heat for 15 to 20 minutes, turning and basting with marinade occasionally, until chicken juices run clear when the thickest part is cut (170°F). Dispose of any leftover marinade.
  • Slice the chicken and arrange it on a bed of crisp salad greens. Drizzle the remaining dressing mixture over the chicken and greens, then garnish with fresh tomatoes.

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