Montreal-Grilled Chicken Salad

Caroline Cooks's Note:

Great way to use leftover grilled chicken for lunch the next day. Recipe from MSN. Prep time does not include vinaigrette standing time.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1/4 cup grapeseed oil or 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon dried dill weed
• 1 large garlic clove, minced
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon dried oregano, crushed
• 4 medium boneless skinless chicken breast halves
• McCormick's Montreal Brand steak seasoning
• 8 cups salad greens or 8 cups spinach
• 3/4 cup red seedless grapes, halved
• 1/3 cup crumbled goat cheese
• 1/4 cup pine nuts, toasted

Directions:

1. For vinaigrette, in a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano.
2. Cover and shake well; let stand 1 hour.
3. Meanwhile, sprinkle chicken breast halves to taste with steak seasoning.
4. Grill chicken on rack of an uncovered grill directly over medium coals for 12 -15 minutes or until tender and no longer pink (170F.), turning once.
5. Cool slightly.
6. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts.
7. Slice each chicken breast and arrange one sliced breast on each salad.
8. Shake dressing and drizzle over salads.

Reviews

[rosslare]

Very good and different. One of those few chicken salads that don't contain any celery in them.

[poo235]

I loved the combination of flavors in this dish! I followed this recipe nearly exactly, only added some chopped celery. The Montreal steak seasoning is a little bit spicy, so the goat cheese and grapes really balance that well. The dill dressing was great too! Thanks, Caroline, for a great recipe!