Grilled Chicken Salad Recipe

Serves 2

This is a great salad that is perfect for lunch or dinner. It's great to use chicken fresh off the grill but is also a good way to use any left over grilled chicken from the grill out the night before. You can also grill the corn the night before or use freshly grilled corn. Top it off with balsamic vinaigrette dressing for a delicious and healthy meal. You can substitute spring mix for the watercress if you want to.

Ingredients:

  • 1 large bunch of watercress, discard the thick stems
  • 1 cup mixed small heirloom or cherry tomatoes, quartered
  • 1 avocado, cut into 1/2 inch pieces
  • 1 ear of corn, shucked
  • 1 tablespoon olive oil
  • 1/2 cup pecans
  • 2 chicken breasts
  • salt to taste
  • fresh ground pepper to taste
  • top with balsamic vinegarette

Directions

Heat the grill. Coat the corn with olive oil and grill the corn until slightly charred. Depending on the size of the chicken breast, grill the chicken 3-4 minutes per side, turning once, until done.

When the chicken is done lightly salt it and slice it crossways. Take the corn off of the grill and cut the kernels off the cob.

Place the watercress on a plate, add the cherry tomato halves, grilled corn, avocado, and pecans and top with balsamic vinaigrette and freshly ground pepper. Here is a great balsamic vinegarette recipe.