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Chicken Salad

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Serves 1| Hands-On Time: | Total Time:



  1. Heat a grill or grill pan over medium heat.
  2. Season the chicken with the black pepper and grill until cooked through, 5 minutes per side. Transfer to a cutting board and let rest 5 minutes; slice.
  3. Meanwhile, in a medium bowl, combine the greens, red peppers, artichokes, vinegar, oil, and basil. Top with the sliced chicken and serve with the toast.
February, 2007

Nutritional Information

  • Per Serving
  • Calories 312
  • Fat 15g
  • Sat Fat 1g
  • Cholesterol 54mg
  • Sodium 622mg
  • Protein 24g
  • Carbohydrate 27g
  • Sugar 5g
  • Fiber 8g
  • Iron 2mg
  • Calcium 32mg
What does this mean? See Nutrition 101 .

Quick Tip

Apple and paring knife
Use a paring knife to cut fruits and vegetables.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.