Montreal-Grilled Chicken Salad

Total Time
15 mins
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.

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  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.
Most Helpful

5 5

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

5 5

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!