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Montreal-Grilled Chicken Salad

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“Great way to use leftover grilled chicken for lunch the next day. Recipe from MSN. Prep time does not include vinaigrette standing time.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For vinaigrette, in a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano.
  2. Cover and shake well; let stand 1 hour.
  3. Meanwhile, sprinkle chicken breast halves to taste with steak seasoning.
  4. Grill chicken on rack of an uncovered grill directly over medium coals for 12 -15 minutes or until tender and no longer pink (170F.), turning once.
  5. Cool slightly.
  6. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts.
  7. Slice each chicken breast and arrange one sliced breast on each salad.
  8. Shake dressing and drizzle over salads.

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