September 6, 2010


Salad would usually not be my first choice to have for dinner.  This recipe is one of the exceptions.  I love this salad.  I forgot to add the Feta cheese before I took the picture, but I do always add it, in fact, it is one of my favorite ingredients!!  If you do not like Feta, I think it would also be good with shredded Cheddar.  Also, I always grill a zucchini when I make this, but for some reason, don't ask me why, I bought a cucumber at the grocery store instead of a zucchini.  It ended up tasting just as good.  The bacon and tomato are optional ingredients.  Sometimes I add them and sometimes I don't.  I use my George Foreman grill for all the grilling involved in this salad, but you could use a stove top grill pan or even your barbeque.     
Grilled Chicken Salad:
From: Me

McCormick® Grill-Mates Tomato, Garlic & Basil marinade
Chicken tenders (I use 1-2 tenders per salad)
Feta cheese
Zucchini, sliced 
Bacon, opt.
Tomato, diced, opt.

Prepare marinade according to package directions.  Place in a ziplock bag with chicken tenders.  Allow to marinate at least 15 minutes.  If using bacon, cook and crumble.  Grill zucchini slices on George Foreman until they are tender and have grill marks.  Next, grill the chicken tenders.  Slice chicken lengthwise.  Layer lettuce, grilled zucchini, sliced chicken, bacon, Feta, tomatoes and drizzle ranch over the top.  


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