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Grilled Chicken Salad
Recipes
Grilled Chicken Salad
4 servings
30 minutes total

Ingredients

  • 1 ½ lb fresh chicken tenderloins (or boneless, skinless breasts or fillets)
  • 2 tablespoons vegetable oil
  • 2 tablespoons blackened redfish (or barbecue) seasoning
  • 1 medium cucumber
  • 1 small red onion
  • 1 cup grape tomatoes
  • 2 ripe Hass avocados
  • 1 bag American salad blend (11–12 oz)
  • ½ cup ranch dressing

Steps

    1. Preheat grill or (or grill pan) on medium. Coat chicken with oil and seasoning (wash hands).
    2. Place chicken on grill, close lid (or cover), and cook 8–12 minutes, flipping occasionally, until 165°F.
    3. Meanwhile, slice cucumber and onion thinly. Halve tomatoes. Halve avocados, scoop out flesh, and slice thinly.
    4. Place salad blend and dressing in large serving bowl; toss to coat evenly. Arrange piles of tomatoes, cucumbers, onions, and avocados around edge of bowl. Slice chicken and arrange in center of salad. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 580, Total Fat 39g, Sat Fat 6g, Trans Fat 0g, Chol 95mg, Sodium 970mg, Total Carb 20g, Fiber 8g, Total Sugar 7g, (Incl. 1g Added Sugars), Protein 38g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 20%