Grilled Chicken Salads

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prep time

15 min

total time

30 min

makes

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kraft

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what you need

Take 4 small boneless skinless chicken breasts (1 lb.) and 8 cups torn salad greens and mix & match your recipe from these options...

Kraft Dressing options	salad fixing choices	topping possibilities
Creamy Caesar	1/4 cup sliced red onion; 1/4 cup Kraft 100% Parmesan Grated Cheese	1/4 cup Oscar Mayer Real Bacon Bits; 2 Tbsp. Bull's-Eye Chicken and Rib Renegade Barbecue Sauce
Rancher's Choice	1 cup frozen corn, thawed; 1 cup black beans, rinsed, drained; 1 cup Kraft Tex Mex Shredded Cheese	1 cup tortilla chips, crushed; 1/2 cup salsa
Signature Greek with Feta and Oregano Dressing	1/4 cup pitted ripe olives; 1/2 of an English cucumber, sliced	1/2 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns
Signature Raspberry Vinaigrette	2 peeled fresh peaches, sliced; 2 green onions, chopped	1/4 cup toasted pecans

Then follow our 3 simple steps:

PREHEAT barbecue to medium-high heat. Marinate chicken in 1/4 cup Kraft Dressing 10 min. Discard marinade. Grill chicken 6 to 8 min. on each side or until cooked through (170°F). Diagonally cut chicken into thin slices.

DIVIDE greens among four plates. Top with chicken; sprinkle with salad fixings and toppings.

DRIZZLE each salad with an additional 1 Tbsp. Kraft Dressing.

kraft kitchens tips

Make it Easy

For new and different flavours, try out various salad greens like baby spinach or spring mix.

Jazz It Up

Add Bull's-Eye Barbecue Sauce, Dijon mustard or soy sauce to the dressing to strengthen the flavour of the marinade.

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rating

I made this grilled chicken salad for dinner last evening with left over chicken ... it was a big hit with my friends, who were tired and hungry after work. five
posted by mruth | on 6/21/2006

rating

Excellent low calorie meal.
posted by patriciak23 | on 5/30/2006

rating

Just right for supper on a warm day.
posted by helen.brydges | on 5/30/2006

rating

I purchased everything needed for this recipe, but only ever used the baby mixed greens and the Raspberry Vinaigrette dressing. By using baby greens you eliminate the bitterness associated with most of the greens, and the sweetness of the dressing complements their flavor as well. I'm sure the peaches and pecans would have complemented the salad but I enjoy the simplicity of greens and dressing too much to justify the extra effort.
posted by danabernier | on 7/8/2005

rating

OK. I never was a fan of marinating my meat/poultry with already made marinades or dressings. I usually make them myself from scratch. I tried this grilled chicken salad. I marinated my chicken with the ceasar salar dressing....Oh my god... I have been missing out on good, simple, quick and easy ideas. My chicken was very tasty...just perfect. I marinated it for 1 hour and a half in the fridge. I do recommend this recipe, especially now with these hot humid days upon us. You will feel good, guilty-free after a quick meal like this.
posted by FINAC | on 6/15/2005