Wednesday, September 1, 2010

Grilled Chicken Salad

I whipped this together today too...and it was really yummy! It made for an amazingly simple yet satisfying and enjoyable lunch for us today! I will be making it again tomorrow for sure!!! :)

Julie and Derek both inhaled it, and Julie asked for it for dinner too! And neither of them are big salad eaters!!! :)

It would probably be really good with some honey roasted almonds or walnuts or pecans...but since Derek can't have nuts, we avoided them (and his didn't have the tomato either) :(

Grilled Chicken Salad

4 boneless, skinless chicken thighs (cooked this way)
1 bag Dole classic salad blend (romaine, carrots, cabbage)
1/2 bag baby spinach leaves
1 apple, diced
1 tomato, if desired
Ken's Lite Raspberry Pomegranate Vinaigrette Dressing
glazed walnuts

1. Grill chicken according to directions from Chili-Glazed Chicken recipe.
2. Meanwhile, in large bowl, combine salad mix, spinach, apple, and tomato. Dish out onto 2-3 large dinner plates.
3. When chicken is finished cooking, slice into thin slices, and place on top of salad plates. Top with Raspberry Pomegranate dressing.

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