During the warmer months, when in need of a rapid and simple dinner, I recommend turning to the grilled chicken salad. It's a hearty meal that incorporates protein, greens, and vegetables. Chicken is quick-cooking, and a balsamic vinaigrette makes use of pantry items. Then toss in whatever ingredients you have on hand to make the salad more special. This recipe calls for grapes, goat cheese, and pine nuts, but any fruit, cheese, and nuts work. Get the uncomplicated technique you'll be enjoying all Summer long, after the break.
- 1/4 cup grape seed oil or olive oil
3 tablespoons balsamic vinegar
1 tablespoon dried dillweed
1 large clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crushed
4 medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8 cups mesclun or spring salad greens or spinach
3/4 cup seedless red grapes, halved
1/3 cup crumbled goat cheese
1/4 cup pine nuts, toasted
- For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
- Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.
- Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads.
- Salads, Main Dishes
- North American