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Grilled Italian Chicken Salad

Marinating is what turns grilled chicken into great grilled chicken!

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( 7 Ratings)

7 Ratings

5 Stars 57%

4 Stars 29%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 4 )

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Prep Time 30 min
Total Time 45 min
Servings 4

Ingredients

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)

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 740mg; 740%;
Total Carbohydrate: 8g; 8%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 15%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 3/7/2008 12:35:19 PM REPORT ABUSE Mamaof3 said:

Rating:

This was good! The vinegar is too much for the salad. But it makes a WONDERFUL marinade for the chicken. I took this recipe and made my own version. We now eat the salad but with different Italian dressing, the chicken, in the marinade, with tortellini with a little italian dressing on it to spice it up. Now that's a big hit!

This reply was: Helpful Inspiring

Posted 3/7/2008 12:35:19 PM REPORT ABUSE Mamaof3 said:

Rating:

I just got done eating this wonderful dish! I like to eat my meat/chicken outside of my salad. So I just ate it on the side. The maranade is so good, that I would like to use it on chicken then with a pasta dish and the greens on the side, next time. But every yummy!

This reply was: Helpful Inspiring

Posted 5/22/2007 9:35:11 AM REPORT ABUSE Bonnie Jean said:

Rating:

This was a very easy and quick recipe and one that I will make again and again - especially in the summer. It might be a little vinegary for some (like my husband) but I loved the tart and spicy vinegarette on the greens. I used a spicy Italian dry dressing mix which added to the overall punch. The marinade also kept the chicken breasts moist when grilling. This is definitely going in my family cookbook.

This reply was: Helpful Inspiring