It’s Almost Barbeque Time: Grilled Chicken Salad and Dressing
Grilled chicken salads are delicious. I am treating my mom to dinner tonight and I think that is what she is going to choose. But, if you want Pittsburgh style add french fries on top covered with cheese. You can’t find a grilled chicken our grilled steak salad without french fries on top Yummmmy!!!!!
2 cups small cauliflowerets
2 cups sliced yellow summer squash
2 Tablespoons water
2 large whole breasts (about 2 pounds), boned, skinned and cut in half
4 cups chilled mixed salad greens
Place cauliflowerets, squash and water in 2 quart microwavable casserole. Cover and microwave on high 5-8 minutes, stirring once, until vegetables are crisp-tender. Cool to room temperature.
Cover and grill chicken 5 to 6 inches from medium coals 10 to 20 minutes, turn chicken, cover and grill 10 to 20 minutes longer, cut into a piece and make sure it has no more pink in the center turning occasionally until done.
Arrange salad greens on four serving plates, Top with vegetable mixture. Cut each chicken breast half into 6 slices. Arrange one slice chicken half on each serving plate.
DRESSING FOR GRILLED CHICKEN SALAD (Or any salad dressing you prefer)
1/2 cup buttermilk
1 Tablespoon mayonnaise
1/4 teaspoon drilled dill weed
1/3 teaspoon parsley flakes
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon pepper