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Grilled Italian Chicken Salad

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Marinating is what turns grilled chicken into great grilled chicken!

  • Prep Time 30 min
  • Total Time 45 min
  • Servings 4

Ingredients

1/3
cup raspberry vinegar
2
tablespoons balsamic vinegar
1/4
cup water
1
envelope (0.7 ounce) Italian dressing mix
1
tablespoon olive or vegetable oil
4
boneless skinless chicken breast halves (about 1 1/4 pounds)
6
cups bite-size pieces mixed salad greens
2
plum (Roma) tomatoes, chopped (2/3 cup)

Directions

  • 1 In medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
  • 2 Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over chicken; turn chicken to coat. Cover dish or seal bag and refrigerate 15 minutes. Cover and refrigerate remaining dressing mixture.
  • 3 Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining marinade.
  • 4 Cut chicken into slices. Serve chicken on salad greens with remaining dressing mixture. Top with tomatoes.

Nutrition Info

The Quick Take:

  • Calories 230
  • Fat 8g
  • Saturated Fat 2g
  • Sodium 740mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
740mg
740%;
Total Carbohydrate
8g
8%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
30%;
Calcium
6%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Vegetables offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.

No time to grill? Cut the chicken into slices, marinate as directed, then drain and discard marinade. Cook in a skillet over medium heat 4 to 5 minutes, stirring constantly, until no longer pink in center.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 06/05/2008. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
740mg
740%;
Total Carbohydrate
8g
8%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
30%;
Calcium
6%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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