Grilled Italian Chicken Salad – a delicious recipe with raspberry vinegar, balsamic vinegar, water, Italian salad dressing, olive oil, chicken breast halves. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In medium bowl, mix vinegars and water.
2
Stir in dressing mix.
3
Stir in oil.
4
Divide dressing mixture in half.
5
Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag.
6
Pour half of the dressing mixture over chicken; turn chicken to coat.
7
Cover dish or seal bag and refrigerate 15 minutes.
8
Cover and refrigerate remaining dressing mixture.
9
Heat coals or gas grill for direct heat.
10
Remove chicken from marinade; reserve marinade.
11
Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut.
12
Discard any remaining marinade.
13
Cut chicken into slices.
14
Serve chicken on salad greens with remaining dressing mixture.
15
Top with tomatoes.
212
kcal
Calories
8
g
Fat
2
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ⅓ cup raspberry vinegar, 2 tablespoons balsamic vinegar, ¼ cup water, 1 (2/3 ounce) envelope Italian salad dressing mix, and more.
Yes, Grilled Italian 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.
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