A 5:30 challenge winner. 5 ingredients in 30 minutes.
terry
Mediterranean Chicken Salad
Serves 4
Published in: Atlanta Journal Constitution
1 pounds boneless -- skinless chicken breasts
1/2 cup balsamic vinaigrette -- divided
8 cup loosely packed lettuce mix
1/2 cup dried -- sweetened cranberries, such as Craisins
4 ounces goat cheese -- crumbed
Preheat a lightly oiled grill to medium-high. On a plate, brush chicken
with 2 tablespoons vinaigrette and set aside for 10 minutes. Grill
chicken for 5 to 7 minutes per side, or until cooked through. Let rest for
5 minutes before slicing. In a bowl, toss lettuce with enough remaining
dressing to lightly coat. Top with sliced chicken and sprinkle with
cranberries and goat cheese. If you want to splurge by adding a sixth
ingredient, sprinkle some toasted pine nuts or slivered almonds on top.
Recipe Notes
Winner of the AJC's 5:30 challenge. 5 Ingredients in 30 minutes.\
In the summer, I often grill some boneless chicken breasts to have on
hand for a quick lunch or dinner. Sometimes a meal is as simple as a
sliced breast on a baguette topped with arugula and avocado and
drizzled with dressing. But more often, I pair the chicken with greens
to make a sensational salad.
One of my no-fail favorites is adding chopped grilled chicken to a
packaged lettuce combination for variety. Sometimes I use a mix that
includes fresh herbs; sometimes an iceberg lettuce and carrot mix
catches my eye. I like to toss in dried or fresh fruit (I am addicted
to sweetened dried cranberries). Crumbled or sliced goat cheese
provides contrasting texture as well as luxurious creaminess.
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