Grilled Chicken Salads

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Grilled Chicken Salads – a handful of ingredients with about five minutes of prep time and 10 minutes of cooking and dinner is done!

 

I don’t know about you, but this time of year when the school year is just getting started, life can get a bit chaotic. It takes a little while for life to get into a routine, and more than likely the weather is still quite warm outside where ever you are. Take advantage of that lingering warm weather with this absolutely effortless meal.

To begin, heat your grill to about 400 degrees.

Next, you’ll need some thin cut chicken breasts. I estimate a chicken fillet per person. (If there are a couple extras in the package of chicken, cook them up as well. You can use them for some quick chicken salad the next day!) Give them a sprinkle with some seasoning salt or all-purpose seasoning.

 

Next you will need your favorite oil-based salad dressing. Just about any vinaigrette or Italian style dressing will do. Today I used a raspberry version.

 

Brush about a teaspoon of dressing on each chicken fillet. Turn them over and brush the dressing on the other side as well.

 

Put the chicken on the grill and cook for about 5 minutes on each side, or until just cooked through. Let the chicken rest for a couple minutes, and then cut it into strips.

 

Serve the chicken on a bed of tossed salad, and sprinkle with some shredded cheese and a drizzle of dressing.

 

For this salad, I used cut romaine, but you can use your favorite version or a bagged salad if you like. The cheese I used is parmesan, but you can use any kind you like.

Enjoy!

 

Try this with different kinds of dressing or different cheeses, and add some raisins, olives, or croutons. You can get creative with this simple supper.

Get the printable version here:  Grilled Chicken Salads