Grilled Chicken Salad
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Servings: 4
- Course: Soups & Salads
This colorful and bright salad is a healthy and delicious meal option.
- 1/2 cup Italian dressing
- 4 boneless, skinless chicken breast halves
- 8 cups torn lettuce
- 1 medium red bell pepper, sliced
- 1 can (11 ounces) can mandarin oranges, drained
- 1 medium cucumber, sliced
- 1/4 cup shredded Parmesan cheese
- 1/4 cup chopped cashews
- Reynolds Wrap® Non-Stick Foil
Place chicken breasts in an 8x8x2-inch baking dish. Pour Italian Dressing over chicken; turn chicken to coat. Refrigerate at least 30 minutes
Arrange lettuce on 4 plates. Top with bell pepper, Mandarin Oranges and cucumbers. Cover with plastic wrap; refrigerate until serving time.
Preheat grill to medium. Remove chicken from marinade; discard marinade. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.
Grill 7 minutes per side or until tender. Cut grilled chicken into strips and place over salads. Sprinkle with cheese and cashews. Drizzle with Italian dressing.