Grilled Chicken Cucumber Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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âI often increase this quick and light yet nourishing grilled salad to serve company,â notes Patricia Vatta of Norwood, Ontario. Ingredients:
1/2 cup cucumber ranch salad dressing |
1/4 teaspoon dill weed |
2 boneless skinless chicken breast halves (6 ounces each) |
1 medium apple, cored and cut into 1/4-inch rings |
2 cups mixed salad greens |
1-1/4 cups sliced cucumber |
Directions:
1. In a small bowl, combine salad dressing and dill. Pour 1/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Refrigerate remaining dressing.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6 minutes on each side or until a meat thermometer reads 170°. Keep warm.
3. Brush 1 tablespoon dressing over apple rings; grill for 1 minute on each side. Divide salad greens and cucumber between two serving plates. Slice chicken; arrange chicken and apple rings over greens. Serve with remaining dressing. Yield: 2 servings.
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