Beyond Grilled Chicken Salad

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Clipped this one from BH&G years ago, finally got around to making it recently, and the whole family decided it was a keeper! Zesty and sweet at the same time, with interesting additions.

Ingredients Nutrition


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

I love this salad. The dressing has a great flavor - and I didn't even let it sit for an hour - too hungry! I used romaine alone, but would have been better with a mix of lettuces. Thanks for posting!

pattikay in L.A. July 19, 2007

Made these for dinner tonight with some left over chicken from the night before. The dressing was pretty good, I added a lot more garlic since I adore it and more feta as well! Scaled it down to two people. I'll try agian with bleu cheese next.

anme April 03, 2007