Grilled Chicken Salad

Campbell's Grilled Chicken Salad Recipe

While you have the grill heated, make some extra chicken to have in a day or two when you'll want a luscious repeat performance.

At a glance


15 min.


30 min.



Servings: 2 1/2 cups each

Grill: 15 min.

Made With

  • Pepperidge Farm® Zesty Italian Croutons

    Pepperidge Farm® Zesty Italian Croutons

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What You'll Need

3/4 cup Italian salad dressing
1 pound skinless, boneless chicken breast halves (4 breast halves)
6 cups mixed salad greens torn into bite-size pieces
1 medium tomato, coarsely chopped (about 1 cup)
12 ounces (about 1 1/2 cups) Pepperidge Farm® Zesty Italian Croutons
1/2 cup grated Parmesan cheese

How to Make It

  • 1

    Reserve 1/2 cup dressing.

  • 2

    Lightly oil the grill rack and heat the grill to medium.  Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the remaining dressing.  Remove the chicken to a cutting board.  Cut the chicken into thin strips.

  • 3

    Place the greens, tomato, chicken, croutons and cheese into a large bowl.  Add the reserved dressing and toss to coat.  Top with bacon bits, if desired.

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