Prep 15 mins
Cook 15 mins
Great way to use leftover grilled chicken for lunch the next day. Recipe from MSN. Prep time does not include vinaigrette standing time.
- 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
- For vinaigrette, in a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano.
- Cover and shake well; let stand 1 hour.
- Meanwhile, sprinkle chicken breast halves to taste with steak seasoning.
- 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.
- Cool slightly.
- Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts.
- Slice each chicken breast and arrange one sliced breast on each salad.
- Shake dressing and drizzle over salads.
Very good and different. One of those few chicken salads that don't contain any celery in them.
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!