Grilled Balsamic-Chicken Salad

(10)
  1 reviews

1 3/4
cups balsamic vinaigrette dressing
8
boneless skinless chicken breasts (2 lbs)
12
cups mixed salad greens
4
cups halved fresh strawberries
1
cup honey-roasted peanuts

Directions

  1. 1 In large resealable food-storage plastic bag, place 1 cup of the dressing and the chicken; turn bag to coat. Refrigerate at least 30 minutes to marinate.
  2. 2 Heat gas or charcoal grill for medium heat.
  3. 3 Place chicken on grill; discard marinade. Cover grill; reduce heat to low and cook 7 minutes. Turn chicken; cook 7 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken across grain into thin strips.
  4. 4 In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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