Marinating is what turns grilled chicken into great grilled chicken!
Grilled Italian Chicken Salad
- Prep Time 30 min
- Total 45 min
- Servings 4
- Ingredients 8
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)
Instructions
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Step1In medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
-
Step2Place 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.
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Step3Heat 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.
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Step4Cut chicken into slices. Serve chicken on salad greens with remaining dressing mixture. Top with tomatoes.
Nutrition
230
Calories
8g
Total Fat
33g
Protein
8g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 70
- Total Fat
- 8g
- 13%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 29%
- Sodium
- 740mg
- 31%
- Potassium
- 590mg
- 17%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 4g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 15%
- 15%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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