Grilled Chicken Salad Recipe

Name: Grilled Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups green leaf lettuce; 2 cups red leaf lettuce; 2 cups iceberg lettuce; 2 cups baby spinach leaves (Or any two of the four, Romaine also works, but it's a little bitter); 1 (20 ounce) can pineapple chunks; 1 (11 ounce) can mandarin oranges; 1/4 cup diced green onion; 1/4 cup diced green bell pepper (and any color bell pepper); 1/2 cup dried cranberries; 3/4 cup chopped celery; 1/8 cup sliced almonds (optional); 1 1/2 cups cooked chicken, cut up, no seasonings (Grilled or sauted)

Servings: persons

2 cups green leaf lettuce
2 cups red leaf lettuce
2 cups iceberg lettuce
2 cups baby spinach leaves (Or any two of the four, Romaine also works, but it's a little bitter)
1 (20 ounce) can pineapple chunks
1 (11 ounce) can mandarin oranges
1/4 cup diced green onion
1/4 cup diced green bell pepper (and any color bell pepper)
1/2 cup dried cranberries
3/4 cup chopped celery
1/8 cup sliced almonds (optional)
1 1/2 cups cooked chicken, cut up, no seasonings (Grilled or sauted)

1
And any dressing -- I prefer creamy sweet ones.
2
Add any other of your favorite salad ingredients, take out any that you don't like.
3
As for how much of what to put in... -- just use your judgment, how many people your feeding.
4
To prep for the swap. Cut up lettuce, spinach, onions, peppers, celery and chicken. Add in cranberries. Toss in a large gallon zippy. Send almonds if you like them in a separate zippy incase the receiving family does not like them. Send with 1 can of pineapple, and 1 can oranges, and enough dressing for the salad. Tie up all ingredients in one grocery bag so it all stays together. Label.
5
To Serve: dump salad bag into large bowl allong with almonds if you like. Open cans of fruit, drain, and dump in salad. Pour on dressing to taste and toss.
6
P.S. Remember to specify in the database that this is an unfrozen meal.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups green leaf lettuce, 2 cups red leaf lettuce, 2 cups iceberg lettuce, 2 cups baby spinach leaves (Or any two of the four, Romaine also works, but it's a little bitter), and more.

Yes, Grilled Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions