1 2 3 Grilled Chicken Salad
|Boneless, skinless chicken breast halves||24 Ounce, trimmed of fat (4 In Number, 6 Ounce Each)|
|Vinaigrette||3⁄4 Cup (12 tbs) (Bottled Vidalia Onion-Mustard / Any Other)|
|Vegetable cooking oil spray||1|
|Baby greens||10 Ounce (1 Package)|
|Grape tomatoes||1 Cup (16 tbs), cut in half|
|Freshly ground black pepper||To Taste|
1. In a medium bowl, combine chicken breasts and 1/2 cup dressing. Toss until chicken is coated.
2. Heat a nonstick grill pan over medium heat until hot. Spray with cooking spray and add chicken. Cover pan with foil and cook, turning once, until chicken is just cooked through, about 8 minutes total. Transfer chicken to a cutting board and thinly slice crosswise.
3. In a medium bowl, combine remaining 1/4 cup dressing, greens, and tomatoes. Add sliced chicken and toss well. Season to taste with salt and pepper and toss again. Serve immediately.