Grilled Chicken Salad
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While you have the grill heated, make some extra chicken to have in a day or two when you'll want a luscious repeat performance.
Ingredients
- 3/4 cup prepared Italian salad dressing
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 6 cups mixed salad greens torn into bite-size pieces
- 1 medium tomato, coarsely chopped (about 1 cup)
- 1 1/2 cups Pepperidge Farm® Zesty Italian Croutons
- 1/2 cup grated Parmesan cheese
- Real bacon bits
- Reserve 1/2 cup dressing.
- Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the remaining dressing. Remove the chicken to a cutting board. Cut the chicken into thin strips.
- Place the greens, tomato, chicken, croutons and cheese into a large bowl. Add the reserved dressing and toss to coat. Top with the bacon bits.
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