Thursday, June 9, 2011

Waldorf Salad with Grilled Chicken

This recipe is a family favorite, and we're having it tonight for dinner! We're big salad eaters, especially during the Summer months when the weather gets too hot to think about really cooking or baking. Don't tell anyone, but I've been known to make this one in the Winter too, I just cook the chicken on the stove or bake it in the oven.

You can switch out the apples for pears, if you like, but we like the crunch of the apple. You can obviously tweak the amount of each ingredient you add to match your own taste.

1 lb boneless, skinless chicken breasts
1 tsp garlic powder
salt and pepper, to taste
2 hearts of romaine lettuce
2 green onions, finely chopped
2 apples, chopped
1/2 c craisins
1/2 c pecans
1/4 c fresh goat cheese
raspberry vinaigrette (or other oil & vinegar based dressing)
  1. Season chicken with garlic powder, salt, and pepper. Cook chicken on medium-hot grill or grill pan until juices run clear. Remove from heat and set aside.

  2. When chicken is cool enough to handle, slice into thin strips.

  3. Wash lettuce thoroughly and chop into bite size pieces. Top with green onions, apples, craisins, pecans, goat cheese, chicken and dressing. Toss to coat and serve immediately!

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