Grilled Chicken Salad
6-8 boneless skinless chicken breast, rinsed and patted dry
Paul Newman's Olive Oil &Vinegar salad dressing
raw coleslaw or shredded mixed cabbage
1 red bell pepper, seeded
1 cup baby carrots
2 stalks celery
optional: 1 cup dried cranberry or pineapple
While grilling chicken,'paint' both sides with Paul Newman's Olive Oil&Vinegar dressing until chicken well done.
Prepare the body of the salad by measuring 2 cups of coleslaw and 1 cup of baby spinach in a large bowl. Add chopped bell pepper, chopped celery, and baby carrots.
Let cool and cube chicken. Add chicken and 1/2 cup Paul Newman's Olive Oil&Vinegar dressing. Toss until salad is coated and appearance is pleasing.
Serve immediately or cover and refrigerate.
Pairs Well With
My husband and I are controlling our weight which can make meal time boring from time to time. This recipe was one he created as a spur of the moment easy meal to enjoy without having me spend time over a hot stove during a hot day.
I know there are many readers who will enjoy the ease of this recipe while benefiting from the nutrition provided in it's ingredients.