-
-
Prep
- 15 min
-
Prep
-
- Total
- 35 min
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- Serving
- 4
Grilled Chicken Salad
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Ingredients
- 2 (8oz) boneless, skinless, chicken Breasts
- Salt
- Freshly ground pepper
- 1/3 cup olive oil
- ¼ cup white wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp French shallot diced
- 1 tbsp chopped parsley
- Salt and pepper to taste
- 1 cup Saputo Shredded Taco Nacho cheese
- 4 romaine hearts or other leafy greens chopped
- 3 Lebanese cucumbers sliced
- 1 cup cherry tomatoes halved
- 1 can chick peas rinsed and drained
Directions
- Preheat grill pan over medium high heat. On a plate, season the chicken with salt and pepper and drizzles both sides with olive oil.
- Grill the chicken until cooked through, about 8 minutes per side. An instant-read thermometer should register 165°. Let rest for 5 minutes and slice.
- For the dressing, whisk olive oil, vinegar, Dijon mustard, diced shallot, and parsley in a bowl. Season with salt and pepper to taste.
- Divide lettuce, Saputo Taco Nacho Shredded cheese, cucumbers, tomatoes and chickpeas into 4 bowls.
- Top with chicken slices and drizzle with dressing.
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