Grilled Italian Chicken Salad
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)
Recommended Products
1.) In medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
2.) Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over chicken; turn chicken to coat. Cover dish or seal bag and refrigerate 15 minutes. Cover and refrigerate remaining dressing mixture.
3.)Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining marinade.
4.)Cut chicken into slices. Serve chicken on salad greens with remaining dressing mixture. Top with tomatoes.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 30 mins | |||
| Cook Time: | 0 hr 15 mins | |||
| Ready In: | 0 hr 15 mins | |||
| Category: | Salads | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Grilling |
|||
| Recipe Tags: | italian | Grilled | chicken | salad |
Chef's Note & Story
Grill sliced fresh mushrooms or bell peppers with the chicken.
Balsamic vinegar adds a wonderful distinctive flavor to this pretty salad, but you can also use red wine vinegar.
No time to grill? Cut the chicken into slices, marinate as directed, then drain and discard marinade. Cook in a skillet over medium heat 4 to 5 minutes, stirring constantly, until no longer pink in center.
