Grilled Balsamic-Chicken Salad

Strawberries in season? They’re the sweet finishing touch to this pretty main-dish salad.

Grilled Balsamic-Chicken Salad

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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10 minutes

1 hour

8 servings (1 1/2 cups each)

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Nutrition Info

  • 1 Serving
  • 360
  • 20g
    (Saturated Fat 3g, Trans Fat 0g)
  • 60mg
  • 410mg
  • 16g
    (Dietary Fiber 4g, Sugars 10g)
  • 28g
  • Percent Daily Value*
  • 70%
  • 90%
  • 6%
  • 10%
  • Exchanges
  • 1 1/2
  • 1/2
  • 4
  • 1/2
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tip

    Roasted soy nuts can be substituted for the peanuts.

  • Chicken can be cooked by grilling with indirect heat, which means the food is not cooked directly over the flame. Use the guidelines in your grill manufacturer's booklet for more specific information.

Ingredients

  • 1 3/4  cups balsamic vinaigrette dressing
  • 8  boneless skinless chicken breasts (2 lbs)
  • 12  cups mixed salad greens
  • 4  cups halved fresh strawberries
  • 1  cup honey-roasted peanuts

Directions

  1. 1In large resealable food-storage plastic bag, place 1 cup of the dressing and the chicken; turn bag to coat. Refrigerate at least 30 minutes to marinate.
  2. 2Heat gas or charcoal grill for medium heat.
  3. 3Place chicken on grill; discard marinade. Cover grill; reduce heat to low and cook 7 minutes. Turn chicken; cook 7 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken across grain into thin strips.
  4. 4In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.

Categories: Course, Salads

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