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Grilled Chicken Salad

  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Servings: 4
  • Course: Soups & Salads

This colorful and bright salad is a healthy and delicious meal option.

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  • 1/2 cup Italian dressing
  • 4 boneless, skinless chicken breast halves
  • 8 cups torn lettuce
  • 1 medium red bell pepper, sliced
  • 1 can (11 ounces) can mandarin oranges, drained
  • 1 medium cucumber, sliced
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped cashews
  • Reynolds Wrap® Non-Stick Foil


Step 1

Place chicken breasts in an 8x8x2-inch baking dish. Pour Italian Dressing over chicken; turn chicken to coat. Refrigerate at least 30 minutes

Step 2

Arrange lettuce on 4 plates. Top with bell pepper, Mandarin Oranges and cucumbers. Cover with plastic wrap; refrigerate until serving time.

Step 3

Preheat grill to medium. Remove chicken from marinade; discard marinade. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.

Step 4

Grill 7 minutes per side or until tender. Cut grilled chicken into strips and place over salads. Sprinkle with cheese and cashews. Drizzle with Italian dressing.

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