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Grilled Chicken Veggie Salad

Grilled Chicken Veggie Salad

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  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: American


  • 8 ounces chicken breast tenderloins, halved crosswise
  • Salt and ground black pepper to taste
  • 1 tablespoon olive oil or cooking oil
  • 8 ounces fresh asparagus, trimmed
  • 8 ounces fresh sugar snap peas, trimmed
  • 3 cups mixed salad greens
  • 1/2 each medium yellow and red pepper cut into thin strips
  • 1/2 cup grape tomatoes
  • 1 Recipe Ginger Garlic Dressing


  1. Directions
  2. 1. Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly. Remove chicken from skillet. Place chicken on a plate and cover, chill at least 1 hour. You may also leave in refrigerator for up to two days.
  3. 2. In microwave cook asparagus and pea pods, covered, in a microwave safe dish for 1 to 2minutes or until crisp-tender. Drain; place in an ice bath to cool. Drain well. Serve immediately or place in an airtight container in the refrigerator up to 2 days.
  4. 3. To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet pepper, and tomatoes. Add Ginger Garlic Dressing; toss well.