Grilled Chicken Salad
This fragrant quick grilled chicken salad combines the rich flavors of pesto and sun-dried tomatoes with fresh greens. These simple ingredients blend together creating a smoky full flavor that will have you making this chicken salad again and again.
This is a great, simple salad that makes a perfect light meal when paired with a bowl of soup or with a side of flavorful mashed potatoes. See our menu planner below for some quick and easy meals using this flavorful chicken salad recipe.
2 servings
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4 Ingredients Needed:
5-6 cups salad greens - torn into bite size pieces
2 large boneless grilled chicken breasts - sliced thinly
2 tbsp sun-dried tomatoes in oil - large chop
1/2 cup prepared pesto - thinned with water to a sauce consistency
Make Ahead:
- 2 Boneless Chicken Breasts - grilled and thinly sliced
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1. Arrange the salad greens on two plates.
2. Layer the grilled chicken slices on top of the greens dividing evenly between the two plates.
3. Sprinkle the tomatoes over the chicken and drizzle the pesto on top of each salad.
See serving suggestions and ingredient exchanges below for this grilled chicken salad recipe.
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Quick Meals
- Menu Planner:
** Serve this grilled chicken salad recipe with warm breadsticks for a light meal or add a bowl of vegetable soup with crusty bread for a meal.
** Use this easy chicken salad as a topping on toasted English muffins or thick rye crackers.
** Another quick meal recipe is to serve this quick chicken salad by omitting the lettuce, dice up the grilled chicken and mix with the tomatoes and pesto. Serve warm or cold over cooked pasta with warm whole grain or garlic rolls on the side.
** This easy chicken salad also goes well with mashed potatoes and sliced cucumber and jicama dressed with lemon juice, olive oil and salt and pepper.
More Quick Meal Ideas
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Ingredient Exchanges:
Instead of Lettuce:
*Fresh Spinach - 5-6 cups or
*Steamed Kale sprinkled with lemon juice - 6 cups raw (before steaming) or
*Cooked Pasta of choice - 3 to 4 cups
(Couscous works well in this recipe)
Instead of Tomatoes:
*Oil Cured Olives - 2 tbsp chopped or
*Capers - 2 tbsp or
*Roasted Red Peppers - 1/2 - 3/4 cup chopped
Instead of Pesto:
*Seasoned Yogurt - 1/2 - 3/4 cup (Season yogurt with your choice of herbs: dill, thyme, rosemary and sage are all good choices.) or
*Sour Cream with Lemon zest - 1/2 cup (thinned with water to make a sauce consistency - add lemon zest to sour cream to taste) or
*Olive oil (1 tbsp) and Vinegar (2 tbsp)
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