Grilled Chicken Salad

Dianne Wells


This is a great addition to your repoitoire of summer recipes. The dressing can be made ahead and free you for other great summer activities.


★★★★★ 1 vote

10 Min
10 Min


  • 1 lb
    boneless chicken breasts
  • 1/2 c
    pecans or walnuts toasted
  • 1/3 c
    red wine vinegar
  • 1/3 c
    granulated sugar
  • 3/4 c
    vegetable oil
  • 1/2
    onion, cut into chunks
  • 1 tsp
    ground mustard
  • 1 tsp
  • 1/2 tsp
  • 2
    heads of bibb lettuce
  • 1 c
    dried cranberries or pineapple chunks

How to Make Grilled Chicken Salad


  1. Preheat grill to high heat. Lightly oil grate. Grill chicken 8-9 min. per side or until juices run clear. Remove from heat and cool. Slice diagonaly into strips when cool. Combine red wine vinegar, sugar, oil, onion, mustard,salt and pepper in food processor and process until smooth. Arrange lettuce on serving plates, top with grilled chicken and pecans. Sprinkle dried cranberries or pineapple chunks on top. Drizzle with dressing to serve.

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About Grilled Chicken Salad

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