Grilled Chicken Salad

By BFL Team

Chicken Salad
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  • 4 boneless, skinless chicken breasts, grilled, sliced into strips and seasoned with spices of your choice
  • 1 bag pre-washed salad mix
  • 1 (14 ounce) can garbanzo beans (chick peas), drained and rinsed
  • 1 small tomato, diced
  • 1 small cucumber, peeled and sliced
  • 4 tablespoons low-fat shredded cheese
  • Fat-free salad dressing of your choice


Pile an equal amount of salad mix on four plates. Top with equal amounts of beans, tomato, cucumber, cheese and sliced chicken breast, and drizzle with dressing. You can use any vegetable of your choice with this salad, and you can also substitute grilled salmon, lean steak or buffalo. In addition, you can use black beans or kidney beans instead of garbanzo beans. If you’d like to make your own quick, simple vinaigrette, whisk together 1/4 cup balsamic vinegar, 1 tablespoon minced garlic, 1/2 teaspoon salt and a ½ teaspoon freshly ground black pepper. Slowly add in 3/4 cup olive oil and whisk. Drizzle over your salad.
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