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Cooled Grilled Chicken Salad

Barbecue.Master's picture
Ingredients
  Boneless skinless chicken breast 1 Pound
  Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil/Vegetable oil 2 Tablespoon
  Dried tarragon leaves 1 Teaspoon, crushed
  Garlic salt 3⁄4 Teaspoon
  Salad greens 1 Quart, torn into bite-size pieces
  Red potatoes 6 Medium, cooked, cooled and cut into chunks
  Shredded carrot 1 Cup (16 tbs)
Directions

Rinse chicken and place in resealable plastic bag.
In small bowl, combine lemon juice, oil, tarragon and Garlic Salt; blend well.
Pour marinade over chicken; seal bag and refrigerate 30 to 45 minutes or overnight.
Drain chicken; reserve marinade.
Grill or broil chicken 4 minutes on each side, basting with reserved marinade, until golden and cooked through.
Cool and cut into strips.
Line individual plates with salad greens.
Arrange potato chunks, carrot and chicken on top.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Chicken

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