Beyond Grilled Chicken Salad Recipes

SIMPLE GRILLED CHICKEN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, hot sauce, and thyme in a small saucepan. Season with salt and pepper. Arrange chicken and onion slices on a plate. Spoon 2 tablespoons of the dressing over the chicken and onions; turn to coat. Let stand for 5 minutes.
• Grill chicken and onion slices on the preheated grill, turning once, until chicken is cooked through and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the saucepan with the remaining dressing at the edge of the grill to warm.
• Transfer chicken and onion slices to a place. Cut chicken crosswise into thin slices. Separate onion slices into rings.
• Place lettuce in a large bowl; add chicken and onion. Add warm dressing and toss to coat. Season with salt and pepper. Sprinkle with feta cheese and serve.

BEYOND GRILLED CHICKEN SALAD

Steps:

• DRESSING: In a small container with a lid, combine dressing ingredients; cover and shake well; set aside for about 1 hour.
• SALAD: Sprinkle breasts with steak sauce; let rest for 15-30 minutes.
• Toast the pine nuts in a cast-iron skillet or in the oven--to golden brown; set aside.
• Grill or broil chicken breasts (12-15 minutes) until tender and no longer pink--turning once; cool slightly.
• Arrange greens on four plates, top with grapes, cheese and nuts.
• Slice each breast width-wise, arrange on each salad.
• Shake dressing agrain and drizzle over each salad.
• SUBSTITUTIONS: Other nuts will do fine for the pine-nuts. Try Bleu cheese instead of the Feta--it's a whole different salad then!